COST CONTROLLER

Description

Summary: The Cost Controller monitors and controls food and packaging costs by tracking purchases, stock, recipes, usage, and wastage in a finance/operations setting. Highlights: 1. Opportunity to monitor and control key operational costs 2. Engage in detailed food costing and stock control 3. Collaborate with various departments on cost-saving initiatives JOB DESCRIPTION – COST CONTROLLER **Department:** Finance / Operations **Reports To:** Operations Manager / General Manager **Location:** Central Bakery C Kitchen Job Purpose To keep proper control of food and packaging costs and make sure that purchases, stock, recipes, production usage and wastage are correctly recorded and monitored. Main Responsibilities · Monitor food cost and packaging cost and prepare regular reports for management. · Maintain and update recipe costing for all bakery, pastry and kitchen products. · Check raw material usage against production and identify any unusual consumption. · Monitor purchase prices and report major price changes. · Work closely with Purchasing and Stores to control stock and material costs. · Check stock transfers, returns, damages and adjustments. · Take part in monthly stock counts and investigate major stock differences. · Monitor wastage, expiry, damages and production losses. · Compare actual food cost with expected food cost and identify the reasons for major differences. · Ensure new products are properly costed before launch. · Keep product costs, recipes and related information updated in the system. · Check production entries and material consumption in the system for accuracy. · Identify high\-cost or high\-usage items and suggest areas where costs can be controlled. · Coordinate with Bakery, Pastry, Kitchen, Stores, Purchasing, Sales and Finance teams. · Report any unusual stock movement, wastage or cost increase to management. · Assist management with budgets, cost\-saving activities and other cost\-related reports. Ǫualification G Experience · Graduation in Accounting, Finance, Costing or a related field. · 2–3 years of cost\-control experience, preferably in a bakery, central kitchen, food production or hospitality operation. · Good knowledge of food costing, stock control and purchasing. · Good knowledge of Excel and inventory/ERP systems. · Good numerical and analytical skills with attention to detail. Pay: QAR6,000\.00 \- QAR7,000\.00 per month Work Location: In person