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Inventory And Cost Controller

Yesterday 2025/04/14
Full Time Employee
50-99 Employees · Accounting - Catering, Food Service, & Restaurant

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Job Description

  • Cost preparation for recipes and menus prepared by the Executive Chef and suggest the selling price
  • Monitor cost to ensure that actual is in line with the budget
  • Understand expense accounts and cost centers
  • Analyze cost variances and identify areas of overspending or inefficiencies
  • Evaluate spending practices and identify opportunities for cost savings
  • Ensure that procurement and spending comply with internal policies and approved budgets
  • Address cost-related queries and resolve discrepancies
  • Develop and enforce cost control procedures and guidelines.
  • Monitor changes in market conditions that could impact costs, such as fluctuations in material or labor prices
  • Compare purchase orders, prices, terms of payment and other charges
  • Spot check all departments to ensure adherence in company rules and policies.
  • Monitor of inventory and stock control.
  • Check and submit the inventory report for the month
  • Review and Submit staff meal consumption report to Finance Manager for cost allocation
  • Review and Submit F&B consumption for marketing/customers presentation report to Finance Manager
  • Review and submit wastage report to Finance Manager
  • Maintain and improve internal controls to prevent errors and fraud



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