Central Kitchen (Base) — with travel to all Store / Outlet locations
Reports To_
Operations Head
Experience Required_5
– 8 years, in the F&B; / QSR / Restaurant / Hospitality industry
is preferred but not mandatory.
Employment Type_
Full time | 6-day work week (Saturdays working)
Travel_
Required — regular travel to Central Kitchen and Store locations
Job Summary
We are looking for a detail-oriented Cost Controller to manage and control food, beverage and packaging costs across our Central Kitchen and Store operations. The role is responsible for day-to-day cost monitoring, inventory accuracy, recipe costing and vendor price compliance, and involves regular travel between the Central Kitchen and outlet locations to conduct stock audits and ensure costing SOPs are followed consistently across the business.
Key Responsibilities
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Monitor and control food, beverage and packaging costs across the Central Kitchen and all Store locations.
•
Conduct regular stock audits and physical inventory counts at the Central Kitchen and outlets, including surprise checks.
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Maintain and update standard recipe costing sheets for all menu items; flag cost overruns to management.
•
Track theoretical vs. actual food cost variance and investigate the root cause of significant deviations.
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Monitor wastage, spoilage and pilferage across locations, and recommend corrective action.
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Coordinate with the procurement team on vendor pricing, ensuring purchases are made as per approved rate contracts.
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Review purchase orders, GRNs (goods received notes) and vendor invoices for costing accuracy before payment approval.
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Reconcile inter-unit stock transfers between the Central Kitchen and Store locations.
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Prepare daily, weekly and monthly cost MIS reports for the Finance and Operations teams.