HR Officer – Services (F&B, Catering & Restaurants)
Senior Cost Control Officer – Central Kitchen
Job Summary:
We are seeking an experienced Senior Cost Control Officer to oversee and optimize cost efficiency in our Central Kitchen operations. This role is responsible for monitoring and controlling food costs, operational expenses, and inventory management while ensuring adherence to financial targets. The ideal candidate will provide strategic cost-saving recommendations, minimize waste, and collaborate with key departments to maintain profitability without compromising quality.

Key Responsibilities:
1. Cost Monitoring & Budget Control
• Oversee and manage food, labor, and operational costs within the Central Kitchen.
• Analyze cost variances, identify trends, and recommend corrective measures.
• Develop and implement cost control strategies to enhance profitability.
• Ensure adherence to the approved budget and financial targets.

2. Inventory & Waste Management
• Monitor ingredient usage and enforce portion control measures.
• Implement and track FIFO (First-In, First-Out) inventory management.
• Conduct regular stock audits to prevent losses, wastage, and mismanagement.
• Work with the Store Keeper and Purchasing Team to optimize stock levels and minimize excess inventory.

3. Supplier & Procurement Cost Optimization
• Evaluate and negotiate supplier contracts to achieve the best pricing and payment terms.
• Ensure procurement aligns with cost efficiency goals and production needs.
• Identify opportunities to reduce raw material costs while maintaining quality.

4. Menu & Recipe Cost Analysis
• Calculate and maintain costing sheets for all menu items produced in the Central Kitchen.
• Ensure menu pricing aligns with cost structures and profit margins.
• Collaborate with the Executive Chef and R&D Team to develop cost-effective recipes.

5. Reporting, Compliance & Strategy
• Prepare weekly and monthly cost control reports for management.
• Ensure compliance with financial policies, local regulations, and food cost guidelines.
• Conduct financial risk assessments and propose cost-saving solutions.
• Train kitchen and procurement staff on cost efficiency best practices.

Qualifications & Experience:
• Bachelor’s degree in Accounting, Finance, Business Administration, or a related field.
• 5+ years of experience in cost control, preferably in an F&B, Catering, or Central Kitchen environment.
• Proficiency in Microsoft Excel, ERP systems, and cost analysis tools.
• Strong knowledge of inventory management, food costing, and financial analysis.
• Excellent communication, problem-solving, and negotiation skills.

Key Competencies:
• Strategic Cost Management: Ability to implement cost-saving initiatives.
• Attention to Detail: Strong analytical skills for tracking and controlling costs.
• Leadership & Collaboration: Work closely with Finance, Procurement, and Kitchen teams.
• Problem-Solving Mindset: Identify inefficiencies and propose corrective actions