The Cost Controller will be responsible for monitoring, analysing, and controlling all food and material costs related to pastry and confectionery operations. This role ensures accurate recipe costing, efficient inventory management, and effective cost-control measures while supporting product quality and profitability. The position requires close collaboration with pastry chefs, procurement, and finance teams. Responsibilities: Develop and maintain standard recipe costing sheets for all food products. Monitor daily/weekly/monthly food cost reports and highlight variances. Ensure inventory accuracy through regular stock counts and reconciliations. Track and analyze wastage, breakage, and yield percentages , implementing corrective measures. Support chefs in menu engineering and new product development with cost feasibility studies. Review and verify supplier invoices, purchase orders, and deliveries to ensure cost compliance. Work with procurement to negotiate best pricing for premium ingredients (e.g., chocolates, nuts, dairy, décor). Provide management with regular cost reports, forecasts, and recommendations for cost optimization. Ensure compliance with company policies, food safety standards, and financial controls . Train and guide pastry & BOH teams on portion control, recipe adherence, and waste reduction practices. Qualifications: Bachelor’s Degree in Finance, Accounting, Hotel Management, or related field. 3–5 years of experience in cost control within the food industry , preferably pastry & confectionery. Strong knowledge of recipe costing, inventory systems, and food production processes . Proficiency in MS Excel and cost control software Excellent analytical, problem-solving, and communication skills . Attention to detail with ability to work collaboratively with Chefs(Kitchen), Service, Purchase and Finance teams.
The Cost Controller will be responsible for monitoring, analysing, and controlling all food and material costs related to pastry and confectionery operations. This role ensures accurate recipe costing, efficient inventory management, and effective cost-control measures while supporting product quality and profitability. The position requires close collaboration with pastry chefs, procurement, and finance teams. Responsibilities: Develop and maintain standard recipe costing sheets for all food products. Monitor daily/weekly/monthly food cost reports and highlight variances. Ensure inventory accuracy through regular stock counts and reconciliations. Track and analyze wastage, breakage, and yield percentages , implementing corrective measures. Support chefs in menu engineering and new product development with cost feasibility studies. Review and verify supplier invoices, purchase orders, and deliveries to ensure cost compliance. Work with procurement to negotiate best pricing for premium ingredients (e.g., chocolates, nuts, dairy, dcor). Provide management with regular cost reports, forecasts, and recommendations for cost optimization. Ensure compliance with company policies, food safety standards, and financial controls . Train and guide pastry & BOH teams on portion control, recipe adherence, and waste reduction practices. Qualifications: Bachelors Degree in Finance, Accounting, Hotel Management, or related field. 35 years of experience in cost control within the food industry , preferably pastry & confectionery. Strong knowledge of recipe costing, inventory systems, and food production processes . Proficiency in MS Excel and cost control software Excellent analytical, problem-solving, and communication skills . Attention to detail with ability to work collaboratively with Chefs(Kitchen), Service, Purchase and Finance teams. Show more Show less
Position Summary: The General Manager leads the team with a unique ability to direct, motivate and develop their managers and staff, ensuring the highest quality food and service, building a team that promotes the company brand while providing an exceptional customer experience and drives store performance. The GM operates their store with complete personal accountability. Principle Duties: • Works closely with fellow managers to lead daily bakery retail operations and management of employees in a busy store atmosphere. • Analyze store performance; troubleshoot customer service, emphasizing a true sense of urgency, setting the agenda and tone for great service. • Responsible for the daily cash reporting, financial auditing and profitability of their store; maintaining labor and food costs within company ideals. • Follow and maintain all payroll processing standards, comprehending and maintaining compliance with all appropriate local and state labor laws. • Act as a mentor to their managers, capitalizing on strengths and developing opportunities. • Coach’s the staff, and conducts scheduled performance reviews and monitors promotions and compensation for hourly staff. • Manage dessert inventories and production schedules, to make certain of the freshest baked goods possible. • Manage and oversee all BOH training, scheduling, skill set maintenance and new product implementation. • Work closely with bakers and icers to ensure consistency in production, following recipes, following safety standards and other company policies and procedures. • Ensures proper equipment operation/maintenance, proper safety and sanitation in kitchen and finishing stations of the bakery. • Aides when needed in the preparation/baking/icing of product offerings. • Review and correct store presentation and merchandise set up to remain consistent with company standards. • Serve as a model for providing community based service as well as exceptional and personalized guest centric service throughout the bakery. • Ensure consistent execution of standard practices, policies and procedures by abiding by all company policies as stated in the Employee Manual. • Fosters an encouraging and positive environment but adheres to the necessary practices of progressive discipline, managing the process up to suspension, pending investigation, for terminating offences, in order to maintain a safe and productive work place. • Reinforces all sanitation, maintenance, health department security and safety guidelines. Required Experience: • Qualified candidates should have at least 8-10 years of general management experience overseeing 50 or more employees in a Food Service or Retail Service environment. • Leadership skills including a strong desire and ability to inspire motivate and develop a diverse group of individuals with Problem solving and trouble shooting skills. • Certified in qualifying local food safety protection course • Intermediate computer proficiency with Microsoft, POS software and web navigation. Full time position. Candidates must be available to work all shifts if needed which include evenings, early mornings, and weekends.
Position Summary: The General Manager leads the team with a unique ability to direct, motivate and develop their managers and staff, ensuring the highest quality food and service, building a team that promotes the company brand while providing an exceptional customer experience and drives store performance. The GM operates their store with complete personal accountability. Principle Duties: Works closely with fellow managers to lead daily bakery retail operations and management of employees in a busy store atmosphere. Analyze store performance; troubleshoot customer service, emphasizing a true sense of urgency, setting the agenda and tone for great service. Responsible for the daily cash reporting, financial auditing and profitability of their store; maintaining labor and food costs within company ideals. Follow and maintain all payroll processing standards, comprehending and maintaining compliance with all appropriate local and state labor laws. Act as a mentor to their managers, capitalizing on strengths and developing opportunities. Coach's the staff, and conducts scheduled performance reviews and monitors promotions and compensation for hourly staff. Manage dessert inventories and production schedules, to make certain of the freshest baked goods possible. Manage and oversee all BOH training, scheduling, skill set maintenance and new product implementation. Work closely with bakers and icers to ensure consistency in production, following recipes, following safety standards and other company policies and procedures. Ensures proper equipment operation/maintenance, proper safety and sanitation in kitchen and finishing stations of the bakery. Aides when needed in the preparation/baking/icing of product offerings. Review and correct store presentation and merchandise set up to remain consistent with company standards. Serve as a model for providing community based service as well as exceptional and personalized guest centric service throughout the bakery. Ensure consistent execution of standard practices, policies and procedures by abiding by all company policies as stated in the Employee Manual. Fosters an encouraging and positive environment but adheres to the necessary practices of progressive discipline, managing the process up to suspension, pending investigation, for terminating offences, in order to maintain a safe and productive work place. Reinforces all sanitation, maintenance, health department security and safety guidelines. Required Experience: Qualified candidates should have at least 8-10 years of general management experience overseeing 50 or more employees in a Food Service or Retail Service environment. Leadership skills including a strong desire and ability to inspire motivate and develop a diverse group of individuals with Problem solving and trouble shooting skills. Certified in qualifying local food safety protection course Intermediate computer proficiency with Microsoft, POS software and web navigation. Full time position. Candidates must be available to work all shifts if needed which include evenings, early mornings, and weekends.