I. General information

Position title: Nutritionist/Warehouse accountant

Level: Staff

Salary: 7- 9 (no or little experience)

10- 12 million VND (with experience and depending on the kitchen area)

Department/Unit: Kitchen

Direct manager: Kitchen Manager

Indirect manager: Chief Accountant

Working hours: Office hours

Gender: Male/Female

Number of staff per kitchen:01

Substitute when absent: Kitchen Manager

II. Duties

1. Food forecasting

- Support the weekly menu (together with the kitchen manager) based on market prices, seasonality, cost norms, etc. Send it to the factory within the prescribed time.

- Based on the approved menu, the number of meals reported by the factory, food prices and meal norms, prepare the forecast sheet for the following day

- Take direct responsibility for the daily food forecast, ensuring the correct menu composition and the correct portion sizes.

- Take direct responsibility for the daily food cost, and report the food cost and the number of meals to the specialist department.

2. Food and foodstuff management

- Carry out the procedures for receiving and issuing food and foodstuffs in accordance with accounting procedures.

- Carefully check the quality, quantity and type of goods, labels and expiry dates before signing for confirmation.

- Control purchase orders and daily miscellaneous expenses arising at the site.

- Update the daily issue – receipt – stock figures for food and foodstuffs in the file.

- Control and comply with food safety and hygiene regulations during the preparation and processing of food and foodstuffs. Always ensure food safety and hygiene in all areas of the canteen such as: the food store, the seasoning store, the tools and utensils store, facilities and equipment, the preparation and processing area, the portioning area and the dining area.

- Carry out food sample retention and disposal in accordance with the company’s regulations and guidelines.

- Keep books and related documents: the three-step food inspection log, the sample retention log, the daily kitchen checklist, the warehouse book and other documents related to food and foodstuffs.

3. Preservation and storage

- Directly take part in and instruct staff in cleaning the functional areas to ensure food safety and hygiene and to keep work on schedule.

4. Accounting, reporting and cost control

- Prepare the food and foodstuff cost report and report to the specialist department.

5. Dealing with the factory

- Coordinate with the Manager/head chef to work and deal with the factory’s functional departments to resolve matters.

6. Managing and running kitchen operations when the Manager is absent

- The nutritionist proactively handles arising kitchen work when the manager is on leave or absent.

III. Work evaluation criteria

- The level of completion of assigned work

- Initiative during work and a sense of responsibility at work.

V. Application information:

Call/Zalo: 0919.628.598 – 0964.903.499 (Recruitment Dept.)

Email for CVs: tuyendung@stavi.com.vn

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