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