Assistant Cost Controller

Role purpose

Inventory and stock control

• Conduct regular and instructed surprise physical stock counts and compare physical stock with system records.
• Identify shortages, excess quantities, and discrepancies; monitor and document stock receiving, issuing, transfers, and requisitions.
• Check FIFO and FEFO procedures, storage conditions, expiry dates, and stock organization.

Food and beverage cost monitoring

• Monitor daily food and beverage consumption and compare ingredient usage with approved recipes and standard portions.
• Monitor high-value ingredients and beverage consumption; identify unusual usage and report possible wastage or misuse.
• Assist with comparing actual and theoretical food costs and report unusual cost increases.

Wastage, purchasing, and recipe costing

• Verify that spoiled, expired, damaged, discarded, staff-meal, and complimentary products are recorded; investigate unusual wastage and recommend corrective action.
• Check deliveries against approved purchase orders and delivery notes, verify quantities, specifications, and condition, and report discrepancies or unusual supplier price increases.
• Assist with ingredient price updates, recipe and menu costing, portion-size checks, and food-cost reviews when supplier prices change.

Central kitchen and branch audits

• Verify central-kitchen raw material use, production output, finished quantities, branch dispatches, and related stock records.
• Visit branches to inspect inventory practices, storage, documentation, requisitions, transfers, and assigned POS transactions.
• Coordinate with branch managers, chefs, supervisors, purchasing, warehouse, and central-kitchen staff on cost-control issues.

Reporting and accountability

• Prepare stock discrepancy, wastage, inventory, inspection, and audit reports; maintain records and supporting documents and follow up on corrective actions.
• Request relevant stock records and explanations, report unauthorized movements and suspected losses, and recommend improvements to stock handling and controls.
• Protect inventory and company resources, maintain confidentiality, coordinate across departments, and follow company policies and instructions.

Qualifications and requirements

• Diploma or bachelor’s degree in accounting, finance, business administration, or a related field.
• At least 1–2 years of experience in cost control, inventory control, or restaurant operations; F&B experience is preferred.
• Basic knowledge of food costing, inventory management, and stock reconciliation; understanding of FIFO and FEFO.
• Good knowledge of Microsoft Excel and inventory systems; familiarity with restaurant POS systems is an advantage.
• Strong numerical and analytical skills, attention to detail, accuracy, communication, and coordination.
• Willingness to travel between branches and the central kitchen for stock inspections and audits.

Compensation

• Pay is AED 3,000–3,500 per month.

Work location

• Work is in person at the head office, IL FORNO branches, and central kitchen, with travel between sites for inspections and audits.