F&B Cost Controller

Role overview

Product costing and pricing

• Cost breads, cakes, pastries, cookies, desserts, and other baked goods; maintain standard recipes and recipe costing sheets.
• Calculate ingredient and unit, batch, kilogram, or portion costs; analyze margins and recommend selling prices.
• Update product costs when ingredient prices or recipes change.

Inventory and food-cost control

• Monitor raw-material inventory, verify receipts against purchase orders and invoices, and reconcile physical counts with system balances.
• Track stock transfers, expiry dates, FIFO/FEFO practices, stock variances, shortages, and unexplained consumption.
• Compare actual food cost with standard or budgeted cost; track wastage and recommend corrective actions to reduce it.
• Prepare daily, weekly, and monthly wastage reports and work with production to improve yield.

Production and purchasing

• Compare planned production with actual output, monitor batch yields and recipe compliance, and calculate ingredient, labor, packaging, and overhead costs.
• Review production sheets, requisitions, finished-goods records, and output variances; coordinate with bakery chefs and supervisors.
• Compare supplier prices, verify purchasing and delivery records, identify savings, and report unusual price changes or discrepancies.

Reporting and coordination

• Prepare cost, food-cost, gross-profit, inventory, product-profitability, sales-mix, and variance reports for management.
• Reconcile consumption with production and sales; support month-end stock valuation and cost-of-goods-sold calculations.
• Coordinate with production, procurement, warehouse, sales, and finance; maintain audit records and support food-safety and storage compliance.

Qualifications and experience

• Bachelor's degree or diploma in Accounting, Finance, Cost Accounting, or a related field; bachelor's degree is listed as preferred.
• Typically 5 years of relevant experience, preferably in a bakery, pastry production facility, central kitchen, or food manufacturing business.
• At least 4 years of UAE Cost Controller experience is required.
• Experience in recipe costing, inventory control, and food-cost analysis is required.
• Proficiency in Microsoft Excel and inventory or accounting software is required; ERP, POS, and inventory-management systems knowledge is advantageous.

Pay

• Pay starts at AED 2,500 per month.

Work location

• Work is in person in Ruwais, Abu Dhabi.
• Ruwais commute or relocation is preferred; an employer-provided relocation package is mentioned.