1. Responsible for the accounting treatment of the entire process of food production, procurement, and sales, including the cost accounting of raw materials, work-in-progress, and finished products, to ensure data accuracy.
2. Review original documents such as purchase invoices and sales documents, prepare accounting vouchers, register the general ledger and subsidiary ledgers, and issue financial statements on a regular basis.
3. Monitor the dynamic status of food inventory, participate in regular inventory checks, verify the consistency between book data and physical inventory data, analyze inventory discrepancies, and follow up on their handling.
4. Organize and maintain financial archives (e.g., vouchers, statements, contracts) in accordance with regulations; cooperate with internal and external audits and financial inspection work.
