F&B Cost Controller

1.Food Cost Control Calculate the cost of ingredients used in each dish.

Compare actual food costs with budgeted costs.

Maintain the target food cost percentage.

Identify expensive dishes and unnecessary expenses.

2. Purchase and Receiving Control

Verify supplier invoices and purchase orders.

Check the quality, quantity, and weight of delivered goods.

Ensure that purchase prices are reasonable.

Prevent overcharging and unauthorized purchases.

3.Inventory and Store Management

Maintain daily stock records.

Conduct physical stock verification.

Monitor expiry dates and FIFO (First In, First Out).

Prevent theft, overstocking, and food spoilage.

4. Recipe and Portion Control

Prepare standard recipe cost sheets.

Set the standard quantity of ingredients for every dish.

Monitor portion sizes and serving consistency.

Ensure chefs follow approved recipes.

5 .Sales and Profit Analysis

Compare restaurant sales with food costs.

Check complimentary meals, staff meals, discounts, and voided bills.

Analyze menu profitability.

Prepare daily, weekly, and monthly cost reports.

Pay: ₹15,000.00 - ₹25,000.00 per month

Benefits:

• Flexible schedule
• Food provided
• Provident Fund

Work Location: In person