Inventory And Cost Controller

Cost preparation for recipes and menus prepared by the Executive Chef and suggest the selling priceMonitor cost to ensure that actual is in line with the budgetUnderstand expense accounts and cost centersAnalyze cost variances and identify areas of overspending or inefficienciesEvaluate spending practices and identify opportunities for cost savingsEnsure that procurement and spending comply with internal policies and approved budgetsAddress costrelated queries and resolve discrepanciesDevelop and enforce cost control procedures and guidelines Monitor changes in market conditions that could impact costs such as fluctuations in material or labor pricesCompare purchase orders prices terms of payment and other chargesSpot 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 allocationReview and Submit F B consumption for marketing customers presentation report to Finance ManagerReview and submit wastage report to Finance ManagerMaintain and improve internal controls to prevent errors and fraud