Cost Controller

The Cost Control Officer is responsible for monitoring and controlling food, beverage, packaging, and operational costs to ensure profitability and efficient resource utilization.

The role involves analyzing cost variances, managing inventory controls, conducting stock audits, reviewing purchasing activities, and preparing cost reports.

The Cost Control Officer works closely with operations, procurement, warehouse, and finance teams to maintain accurate inventory records, minimize waste and losses, ensure compliance with company policies, and support management in achieving cost-efficiency targets.

Additionally, the role includes maintaining standard recipe costing, evaluating menu profitability, monitoring stock movements, and recommending corrective actions and process improvements to optimize overall business performance.

Bachelor's degree in Accounting, Finance, Business Administration, Hospitality Management, or a related field.1–3 years of experience in cost control, inventory control, accounting, or restaurant operations.Experience in fast food, quick-service restaurants (QSR), hospitality, or food manufacturing is preferred.