Choi Chin Lam

• Solved diverse supply chain problems involving numerous sources, logistics, and scheduling factors.
• Coordinated paperwork, updated spreadsheets, and maintained permanent records.
• Implemented policies to reduce cost and eliminate waste.
• Adjusted procedures to maximize department effectiveness.
• Wrote standard operating procedures for department.
• Communicated regularly with suppliers to uphold accountability for quality standards and timely delivery of goods.
• Researched and evaluated potential suppliers to determine best fits for company needs and to identify cost savings opportunities.
• Identified opportunities to reduce lead times and improve inventory management.
• Performed monthly reconciliation of open purchasing orders.
• Sourced vendors, built relationships, and negotiated prices.
• Purchased new products and oversaw inventory stocking and availability.
• Contacted location managers and department supervisors to assess requirements.
• Conducted regular research to identify trends and cost saving opportunities.
• Monitored and evaluated vendor performance to determine compliance with quality standards.
• Established and maintained accurate records of purchases, pricing and payment terms.
• Monitored inventory levels and avoided shortages with timely replenishment of stock.
• Reviewed and approved purchase orders and invoices for accuracy and completeness.
• Negotiated pricing and terms with vendors to secure best value for company.

• Reviewed documents and data to give accurate presentations and forecasts to upper management.
• Study, analyze and report on all variances relating to costs and inventory management within the hotel administration.
• Supervise the daily receiving and storekeeping activities.
• Account for inventory movements with proper documentation.
• Prepare and verify reports i.e officer checks, F&B entertainment checks, F&B costs and analysis, etc
• Define minimum and maximum stock levels, par stock management systems
• Perform daily and monthly F&B reconciliations
• Perform the physical count of beverage stocks and month-end inventory
• Work closely with Purchasing Department to monitor for all pending or partial deliveries

• To oversee the day to day function of receiving, store and kitchen department
• To check & update all food, beverage and general items requisition
• To check pricing of food and beverage suppliers invoices
• To conduct monthly physical inventory for all stores and food and beverage outlets
• To record/post Daily Inter Kitchen Transfer (e.g. complimentary, food tasting, staff meal, and entertainment etc.)
• To prepare, monitor and control recipe costing
• To reconcile and prepare Monthly Inventory & Expenses Reports
• To work closely with the Storekeeper to ensure that all goods issued and received are properly recorded and updated in the Bin-cards
• To conduct random spot-check on the accuracy of receiving and issuing functions
• To conduct random spot-check of inventories
• To work closely with the Executive Chef, food and beverage Manager and Purchasing Officer and to minimize food and beverage costing
• To issue and sign Purchase Request for store items
• To prepare Daily Breakage Report for all food and beverage outlets
• To conduct random spot-check on food quality and spoilage in all food and beverage outlets/kitchen

● To prepare all the Business Plan, Business Module, Hotel Equipment List for the company and Standard Operating Procedures for future hotels under the company supervision.

• Responsible for the coordination and execution of all Purchasing, Cost Controlling and Receiving activities in order to give full support to all departments and obtain the best for the company.
• To provide administrative support to all departments. Included to coordinated clerical functions required in effective implementation of administrative policies of the company program.
• Purchaser: to appoint the best supplier, after having thoroughly researched and investigated all factors in terms of quality, quantity, price, time and continuity, as well as providing an effective back-up service to deal with supplier.
• Cost Control: to provide an effective system of control which protects the financial structure of the undertaking through the methodical, systematic checking of day-to-day business transactions and at the same time provide a source of information to management.
• Project: Do involve to pre-opening hotel projects;

1. Prepare hotel operation equipment (HOE).

2. To do purchases for a hotel.

3. Arrangement for hotel opening.

4. Do the following with equipment defects.

• Accounts Officer: In charge of overtime claim and payment, supplier invoices, cost accounting, receiving for goods arrival, purchasing and admin works, inventory, etc.
• 2008, Promoted as Cost Controller as an Executive Level: Direct report to Hotel Manager. Helps to set up a new restaurant. Support for Thai Restaurant. Deal with Thai Chef for their requirements for example material needs etc.
• Nov 2008, Re - destination as Human Resources Executive cum Cost Controller:

Check punch card, staff attendant,

Prepare show cause letter and breach of contract letter, warning letter.

• 2009, Re – destination as Admin Executive: Assist by an officer and in charged MARCOM (Eg: advertisement, deal with reporters and etc).

• Used advanced software to prepare documents, reports, and presentations.
• Documented sales, customer interactions and concerns and generated update reports for senior management.
• Entered customer order details into system, accepted payments and updated accounts.
• Prepared and mailed account statements to vendors and kept meticulous correspondence documentation.

• Key- in the invoices, store requisition by using Check 2000 system.
• Responsible for reporting, recording, controlling and accounting for standard and actual cost of food and beverage consumption (In and out).
• Weekly Food and Beverage cost reports for all kitchen and outlets
• Monthly Food and Beverage cost reports for all kitchens and outlets.
• Monthly tobacco, mini market and reception cost reports.
• Responsible for identifying and highlighting areas where food and beverage costs were abnormally high and rendering assistance to investigate reasons for abnormality to recommend corrective actions is needed to be done.
• Pass journals / reports every end of month.
• Conducted stock count Allocate sufficient manpower for stock take
• Ensure the storekeeper properly updates the stock cards prior to the stocks taken.
• Key - in the physical amount into the system to find out the discrepancies. Any discrepancies must be investigated immediately and findings and action taken documented.
• Prepare Tender and Quotation for seafood, vegetables, fruits, groceries, meats, poultry and stationary items.
• To assist the Purchasing Manager while he is unavailable in the working shift.
• To compute recipe costing and to do yield tests for raw materials.

• Prepared weekly and monthly Revenue vs. Forecast Reports.
• Prepared Monthly Food & Beverage Reports Compute of recipe costing.
• Responsible part of Account Payable key - in invoices by using SBT System.
• Monitoring end of month stocks.
• Cashier Supervisor, Waitress and Housekeeping during peak period