F&B Cost Controller

Description

Summary: We are seeking an experienced F&B Cost Controller to monitor production, consumption, wastage, and inventory movements of food items within a central kitchen operation. Highlights: 1. Permanent role based in a central kitchen operation 2. Opportunity to strengthen food-cost controls and reduce losses 3. Collaborative role working with chefs, kitchen, and outlet teams **Job Summary** We are seeking an experienced **F\&B Cost Controller** to be permanently based within our central kitchen operation. The role will be responsible for monitoring production, consumption, wastage, inventory movements and all food items transferred from the central kitchen to restaurant outlets. The successful candidate must be highly attentive, confident and capable of working closely with chefs, kitchen employees, warehouse personnel and outlet teams while maintaining independent financial control. **Key Responsibilities** * Monitor all raw materials, semi\-finished products and finished food items moving through the central kitchen. * Control and verify all items dispatched from the central kitchen to restaurant outlets. * Ensure that no food item leaves the central kitchen without an approved request and properly recorded transfer document. * Verify daily kitchen production against outlet requests, production plans and system records. * Check the actual quantities produced and transferred against the quantities recorded in the system. * Monitor raw\-material consumption, production yields, portion sizes and recipe compliance. * Ensure that approved recipes, ingredients, quantities and presentation standards are followed. * Identify overproduction, excessive consumption, abnormal variances, shortages and unrecorded movements. * Monitor and verify all wastage, spoilage, staff meals, samples, complimentary items and production losses. * Ensure that wastage is properly weighed, documented, approved and recorded before disposal. * Conduct regular spot checks across production areas, preparation sections, chillers, freezers and dispatch points. * Review central\-kitchen inventory movements and reconcile opening stock, purchases, consumption, production, transfers and closing stock. * Participate in daily, weekly and monthly inventory counts. * Investigate discrepancies between theoretical food cost and actual food cost. * Review production yields and identify unusual losses or inconsistencies. * Prepare daily reports covering production, transfers, wastage, stock variances and control observations. * Immediately report unauthorized movements, unexplained shortages, recipe deviations or suspected misuse. * Coordinate closely with the existing Cost Controller to ensure accurate costing between the central kitchen and restaurant outlets. * Support the Finance Manager in strengthening food\-cost controls and reducing avoidable losses. **Qualifications and Experience** * Bachelor’s degree or diploma in Accounting, Finance, Hospitality Management or a related field. * Minimum 2–3 years of experience in food cost control within restaurants, hotels, catering operations or central kitchens. * Strong knowledge of recipe costing, production yields, inventory control and food\-transfer procedures. * Previous experience working inside a high\-volume kitchen or food\-production environment is preferred. * Experience using restaurant inventory systems, ERP systems or food\-cost\-control software. * Strong Excel, reporting and analytical skills. * Fluency in English is required. * Arabic\-speaking ability is an advantage. **Qualifications \& Experience** * Bachelor’s degree or diploma in Accounting, Finance, Hospitality Management, or a related field. * Minimum **2–3 years of experience in F\&B Cost Control** within restaurants, hotels, catering, or central kitchen operations. * Strong knowledge of food costing, recipe costing, inventory control, production yields, and transfer procedures. * Previous experience in a high\-volume kitchen or food production environment is preferred. * Experience with restaurant inventory systems, ERP systems, or food\-cost software. * Strong Excel, reporting, and analytical skills. * Good command of English is required. * Arabic language skills are an advantage. **Required Skills \& Competencies** * Strong communication and interpersonal skills. * Ability to work effectively with chefs, kitchen teams, warehouse staff, outlet managers, and senior management. * Confidence in identifying discrepancies and enforcing control procedures professionally. * Strong analytical, problem\-solving, and investigation skills. * Excellent attention to detail and accuracy. * Organized, disciplined, and able to manage priorities in a fast\-paced environment. * High level of integrity, professionalism, and confidentiality. * Ability to maintain independence and objectivity while working closely with operations. Pay: From QAR5,000\.00 per month Work Location: In person