Senior Sous/Head Chef.
Comtrex Training objective.
Check stock take for mistakes/ missing items
Highlight variances of £25 plus or minus - then recount stock item
Adjust stock after recount
Check stock variance report again
Identify outstanding unknown variances and carry out an investigation
All the following need to be complete
1. EDI Invoices approved
2. Credit requests sent and approved
3. Transfers completed
4. Wastage entered
5. Recounts completed
6. Accruals understood and competent
Pull off stock summary report and enter the following figures onto the
flash report with the GM
1. Net sales
2. Staff food
3. Closing stock
4. Actual cost and Theoretical cost
Once figures have been entered write a report explaining;
1. Variances
2. Strategies to improve variances
All none EDI invoices need to be scanned and sent to Head Office.
Finalise stock. Staple the following together;
1. Stock take
2. Recounts and Wastage
3. Stock result summary
These documents need to be approved and signed off by chef in charge of
the stock count, and kept on file for 3 months.