Tamer Ragaee

Cost controllerFull Time

• Job Details: Reviewed contracts financially impacting company and counseled executive leaders on impact contracts would have on company operations.Page 3 of 4  Review the list of purchases prepared by the Procurement Department and review and compare all quotations submitted by suppliers every month at previous prices and approving the list before taking any procurement action  Review purchase orders submitted by all departments and compare them with the list of purchases for the period prepared by the Procurement Department as well as a comparison existing prices for the purchase requisition at the latest price and sign these requests to send to the CFO for approval  Daily review and acceptance of receipt by do these steps follow 1- Ensuring that the price stated in the receipts matches the purchases list for the period. A - Ensure all clearance of receipt is signing each of (storekeeper - chef responsible for each kitchen or butcher chef or pastry chef - bar employee) This is to ensure that the purchased goods enter the shops, restaurants or bars and are in good condition according to the specifications  Approving all exchange permissions before completing the exchange process  Follow up on the stores in terms of directing the food and beverage watchdog or his representative to carry out his duties  Preparing inventory statements for general stores, all kitchens, bars, and the hall, and forming inventory committees Coordination with the officials of each department to ensure that the inventory process is carried out in the correct and successful manner  Receive the inventory of food and beverage stores from the committee chairman for review, pricing and reviewing the actual quantities of what is registered in the warehouse program, after reviewing all items cards by store keepers (which registered manually) with the warehouse program  Preparing a report on the cost of food and beverages at the level of each restaurant and bar to determine the direct cost ratio. In case the cost exceeds the total cost of charges, reference is made to the sales analysis at the level of each item (recipe) to consider the type of sales and their cost  I update the cost of items (Recipes), whether foods or beverages, every period. Generally, I participate with the responsible chef with pricing, ie (Recipe) decided by the administration in terms of quantity and price.