KS Bakers
Cost Accountant - Loss prevention Control
Skills
21 days ago
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Important information
Contract type:
Permanent
Salary:
₹40,000 – ₹50,000 / year
Location:
Hyderabad, Telangana, India
Work mode:
Onsite
Published on:
4 October 2026
What they need
Job Purpose
To monitor and control operational costs, identify financial and inventory leakages, prevent losses, and improve profitability across the factory, warehouse and retail outlets.
Key Responsibilities
- Monitor **food cost, material consumption, wastage and production costs**.
- Analyse actual consumption against standard/BOM and identify variances.
- Conduct regular **inventory, stock and cash audits** at outlets and factory.
- Identify **pilferage, wastage, excess consumption and process leakages**.
- Monitor production yield and investigate abnormal variances.
- Verify purchase, GRN, stock transfers, sales and consumption records.
- Analyse outlet-wise profitability and identify areas of cost leakage.
- Monitor **expired, damaged and slow-moving stock** and ensure proper controls.
- Reconcile physical stock with system stock and investigate differences.
- Prepare **daily/weekly/monthly loss prevention and cost variance reports**.
- Coordinate with Operations, Production, Stores and Finance teams to implement corrective actions.
- Develop and strengthen **SOPs and internal controls** to reduce financial and material losses.
- Track corrective actions and report repeated deviations to management.
Qualification
- CA Inter / CMA / Cost Accountant / M.Com / MBA Finance or equivalent.
- Strong knowledge of **costing, inventory control, variance analysis and internal audit**.
Experience
- **3–7 years** of relevant experience.
- Experience in **food manufacturing, bakery, FMCG, retail or multi-outlet operations** will be preferred.
Key Skills
- Costing & variance analysis
- Inventory control
- Loss prevention
- Internal audit
- MIS & reporting
- Excel / ERP
- Analytical and investigative skills
- Strong follow-up and communication skills
Key Performance Indicators
- Reduction in material and inventory losses
- Reduction in production wastage
- Improvement in food/material cost %
- Reduction in stock variances
- Timely identification of leakages
- Improvement in outlet/factory profitability
- Effective implementation of corrective actions
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