Accounts Executive (Temp)

WE TAKE YOU ABOVE BEYOND

Take your passion to the next level and work alongside other masters of their craft to build a fulfilling and rewarding career at Marina Bay Sands.

• Calculate the cost of Inter-Kitchen Transfers and Inter-Kitchen Bars and charge to the respective cost centre
• Calculate the recipe cost based on the input from Chefs/Beverage and review the Selling Price/Profit Margin of the dishes/items. Recipe Costing must be done regularly.
• Conduct Yield Test & Butchery Test with Butchery Chefs every 6 months.
• Update Point-of-Sales System on time and test the new items setup and printing before the new menu is launched
• Update Tobacco issues, requisitions and cost for each outlet and conduct Tobacco inventory every month.
• Update stock take worksheets for F&B Store, Bars and Non-F&B outlets every month
• Conduct periodic spot checks in F&B Stores & Bars without notice
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