COST CONTROLLER - BAKERY
# COST CONTROLLER - BAKERY **SULTAN NATIONAL GENERAL SERVICES ESTABIUSHMENT** · Ruwais · `On-site` 🕒 **Статус:** *Опубликовано: сегодня* · *Источник: Indeed* --- ### About the Role Job Description: Cost Controller – Bakery Location : Ruwais Abu Dhabi Job Title: Cost Controller Department: Finance Reports To: Finance Manager Job Purpose The Cost Controller is responsible for monitoring and controlling the bakery's overall costs, including raw materials, ingredients, packaging, labor, production, and operating expenses. The role ensures accurate product costing, minimizes wastage, improves profitability, and maintains effective inventory control. Key Responsibilities 1. Product Costing and Pricing - Calculate the cost of bakery products, including bread, cakes, pastries, cookies, desserts, and other baked goods. - Prepare and maintain standard recipes and recipe costing sheets. - Calculate ingredient costs based on approved recipes and current supplier prices. - Determine the cost per unit, batch, kilogram, or portion. - Analyze gross profit margins and recommend suitable selling prices. - Update product costs whenever ingredient prices or recipes change. 2. Inventory and Stock Control - Monitor inventory levels of flour, sugar, butter, eggs, chocolate, dairy products, fillings, and other raw materials. - Verify stock receipts against purchase orders and supplier invoices. - Conduct regular physical stock counts and reconcile them with system balances. - Monitor stock transfers between the warehouse, bakery production, branches, and outlets. - Track expiry dates and ensure proper FIFO (First In, First Out) or FEFO (First Expired, First Out) practices. - Investigate stock variances, shortages, and unexplained consumption. 3. Food Cost and Wastage Control - Monitor actual food cost against the standard or budgeted food cost. - Analyze ingredient consumption against production output and approved recipes. - Track wastage from overproduction, expired ingredients, damaged products, rejected batches, and unsold items. - Identify reasons for excessive consumption and recommend corrective actions. - Prepare daily, weekly, and monthly wastage reports. - Work with the production team to improve yield and reduce unnecessary waste. 4. Production Cost Control - Compare planned production quantities with actual output. - Monitor batch yields and ensure that production follows approved recipes and portion sizes. - Calculate production costs, including direct labor, ingredients, packaging, and allocated overheads. - Review production sheets, material requisitions, and finished-goods records. - Monitor differences between expected and actual production quantities. - Coordinate with bakery chefs and production supervisors to improve efficiency. 5. Purchasing and Supplier Cost Monitoring - Review ingredient purchase prices and compare them with historical costs. - Monitor price changes from suppliers and assess their impact on product profitability. - Verify purchase orders, delivery notes, invoices, and goods received records. - Identify opportunities for cost savings through supplier comparisons and purchasing analysis. - Report unusual price increases, purchasing discrepancies, and unauthorized purchases. 6. Financial Reporting and Analysis - Prepare daily, weekly, and monthly cost control reports. - Monitor food cost percentage, gross profit, inventory value, and wastage percentage. - Prepare product-wise profitability and sales mix reports. - Reconcile raw material consumption with production and sales records. - Analyze actual costs against budgets and investigate significant variances. - Submit cost reports and recommendations to management. 7. Coordination and Compliance - Coordinate with bakery production, procurement, warehouse, sales, and finance teams. - Ensure accurate recording of stock movements, production usage, wastage, and finished goods. - Support month-end stock valuation and cost of goods sold calculations. - Maintain proper documentation for audits and internal controls. - Ensure compliance with company policies and applicable food safety and storage procedures. Qualifications and Experience - Bachelor's degree or diploma in Accounting, Finance, Cost Accounting, or a related field. - Typically 5 years of relevant experience in cost control, preferably in a bakery, pastry production facility, central kitchen, or food manufacturing business. - Experience in recipe costing, inventory control, and food cost analysis. - Proficiency in Microsoft Excel and inventory or accounting software. - Knowledge of ERP, POS, and inventory management systems is an advantage. Pay: From AED2,500.00 per month Ability to commute/relocate: - Ruwais: Reliably commute or willing to relocate with an employer-provided relocation package (Preferred) Application Question(s): - Do you have Experience in Bakery ? - Relevant UAE Experience In Cost Control - Bakery ? Education: - Bachelor's (Preferred) Experience: - Cost Controller UAE: 4 years (Required) Work Location: In person
Наблюдалась 2026-10-15, впервые 2026-10-14, источник — Indeed.