-Check and approve the Store items comparatives, receiving reports, purchase requisition and purchase orders of all stores. -Monitor quarterly inventory of Operating equipment (crockery cutlery and linen)-Buffet costing (Breakfast, Lunch, Hi-Tea and Dinner twice in a year and report to Director F&B, Director Finance) and controlling the cost within the budget.Responsible for finalization of monthly reconciliation of food, beverage, General and engineering.-Banquet Menu and Recipes costing with the co-ordination of Executive Chef.-Finalize price negotiations of fruit, vegetables, Meat and Seafood items tender with purchase dept. -Prepare daily food cost report and send to the Executive Chef and management on daily basis,-Participate in weekly, monthly & Quarterly Food & Beverage Executive committee meeting, headed by Director Food & Beverage.-Practice and Preparation of menu engineering worksheets as Directed by General Manager.-Controlling the FIFO, HACCP in all issues including Chicken, Meat, and sea food and make par stock list-Assess stock levels in all kitchens and review daily requisition raised by Executive Chef in accordance with business forecast-Monitor daily receiving of fruit, vegetable, meat, chicken and sea food and analyses their Water level & yield test.

-Assess stock levels in all kitchens and review daily requisition raised by Executive Chef in accordance with business forecast-Monitor daily receiving of fruit, vegetable, meat, chicken and Seafood and analyses their Water level & yield test. -Check and sign the receiving reports, purchase requisition and purchase orders of all stores. -Monitor quarterly inventory of crockery cutlery and linen. Of Marriott Hotel Karachi & PC Hotel Gwadar.-Buffet costing (Breakfast, Lunch, Hi-Tea and Dinner twice in a year and report to Director F&B, Director Finance) and controlling the cost within the budget.-Responsible for finalization of monthly reconciliation of food, beverage, General and engineering.-Menu / Recipe costing with the co-ordination of Executive Chef.-Finalize price negotiations of fruit, vegetables tender with purchase dept. -Prepare daily food cost / Food Flash report and send to the management on daily basis,-Participate in weekly, monthly & Quarterly Food & Beverage Executive committee meeting, headed by Director Food & Beverage.-Practice and Preparation of menu engineering worksheets as Directed by General Manager / Head Office.

-Inventory Planning & Management Demand -Forecasting using CPFR Model & Replenishment Model Planning-Looking after all Incoming / outgoing goods Warehouse Management Receiving, Storing & Shipping Operations.-Prepare container planning and supervising dispatch containers. -Managing three channels, GT-HFS (High Frequency Stock), Sub Distributer & MM as per their monthly target based-Prepare Pro forma  Invoice / Short Shipment documents-Prepare and authorize the General Cash Voucher-Co-Ordination with Contractors, foreign customers and Management