Food Controller

Role Summary

The Food Controller is responsible for monitoring, controlling, and optimizing food and beverage

costs across all retail units. This role ensures accurate recipe costing, effective inventory

management, procurement compliance, and strong cost governance to support outlet profitability.

The Food Controller will maintain strict control over back-of-house (BOH) consumption, wastage,

vendor pricing, and audit processes to ensure transparency, cost efficiency, and operational discipline.

Key Responsibilities

Cost Control

• Monitor daily, weekly, and monthly food and beverage cost percentages.
• Identify cost variances and support corrective actions in coordination with operations and kitchen teams.
  
  

• Maintain and regularly update recipe costing sheets.
• Ensure adherence to approved recipes, portion sizes, and standards by BOH teams.
  
  

• Conduct regular stock audits for dry stores, perishables, and bar inventory.
• Reconcile physical stock with system records and report discrepancies.
  
  

• Ensure all purchases are made from approved vendors at agreed rates through the PO
  
  

• Verify GRNs against invoices and actual stock received.
  
  

• Track daily wastage and analyse root causes.
• Work closely with the Head Chef to reduce over-portioning, pilferage, and spoilage.
  
  

• Prepare weekly cost summaries and detailed monthly cost analysis reports.
• Conduct pre-order and post-order costing for group or bulk orders.
• Share cost insights and recommendations with the Head Chef and Head of Operations.
  
  

• Strong understanding of food and beverage operations
• High numerical accuracy with good Excel proficiency
• Knowledge of recipe costing and inventory management systems
• Detail-oriented with a process-driven approach
  
  

• Graduate in Commerce or Hospitality
• 3–5 years of experience in food cost control