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1 day ago
The primary role of a Cost Control Specialist is to oversee and manage all food and material costs related to pastry and confectionery operations. This position requires careful monitoring, analysis, and control of expenses to ensure accurate recipe costing, efficient inventory management, and effective cost-control measures that support product quality and profitability.
Key Responsibilities:- Develop Standard Recipe Costing Sheets: Create and maintain standard recipe costing sheets for all food products to ensure accurate pricing and inventory management.
- Monitor Food Cost Reports: Regularly review and analyze daily, weekly, and monthly food cost reports to identify variances and implement corrective measures.
- Ensure Inventory Accuracy: Conduct regular stock counts and reconciliations to guarantee inventory accuracy and prevent discrepancies.
- Analyze Wastage and Breakage: Track and analyze wastage, breakage, and yield percentages to implement corrective measures and optimize production processes.
- Support Menu Engineering: Collaborate with chefs to develop and refine menus based on cost feasibility studies and market trends.
- Verify Supplier Invoices: Review and verify supplier invoices, purchase orders, and deliveries to ensure cost compliance and prevent overcharges.
- Negotiate with Suppliers: Work with procurement to negotiate best pricing for premium ingredients and raw materials.
- Bachelor's Degree: A Bachelor's degree in Finance, Accounting, Hotel Management, or a related field is required.
- Experience: 3–5 years of experience in cost control within the food industry, preferably in pastry and confectionery operations.
- Skill Set: Strong knowledge of recipe costing, inventory systems, and food production processes. Proficiency in MS Excel and cost control software.
- Soft Skills: Excellent analytical, problem-solving, and communication skills. Ability to work collaboratively with cross-functional teams.
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