Key Responsibilities 1 Cost Analysis Monitoring Monitor food cost packaging cost and labor cost per meal unit Analyze daily consumption of raw materials vs production output Identify cost leakages and variances from standard cost 2 Budgeting Forecasting Prepare monthly quarterly and annual budgets Collaborate with operations and procurement teams to forecast future costs Track actual vs budgeted cost and report deviations 3 Menu Costing Pricing Prepare detailed cost sheets for each menu item Help management decide meal pricing considering margin targets Suggest alternatives for high-cost ingredients or wastage-heavy items 4 Inventory Procurement Coordination Evaluate consumption trends and suggest reorder levels Coordinate with the purchase department to ensure cost-effective sourcing Verify GRNs Goods Receipt Notes stock entries and issue slips 5 Cost Control Audits Conduct periodic kitchen audits for wastage pilferage and over-portioning Perform surprise checks and raw material reconciliation Review vendor bills and utility bills for cost optimization 6 Compliance Documentation Ensure costing practices are aligned with accounting standards Prepare MIS reports and costing summaries for management review Support audits internal and statutory Key KPIs Food cost of sales Variance in standard vs actual cost Inventory turnover ratio Wastage levels Compliance in cost reporting Skills Competencies Solid analytical and numerical skills Proficiency in Excel Tally ERP if used Knowledge of FSSAI and hygiene-linked cost parameters Ability to work closely with kitchen stores and finance teams Qualifications CMA ICWA Inter or Final preferred B Com M Com with experience in cost control minimum 3-5 years in food catering Preferred Industry Experience Industrial catering Institutional kitchens schools hospitals factories Hospitality large kitchens or chain restaurants Job Type Full-time Pay 25 000 00 - 30 000 00 per month Work Location In person