FOOD COST CONTROLLER

Rose City Catering Company; Kuwait City; On-site; KWD 12,000 - 18,000; Full time

Job summary

Rose City Catering Company is seeking a seasoned cost-control professional with 7+ years of experience in food cost management within catering, hotels, or food service. You will oversee costing, budgeting and variance analysis to drive profitability across all outlets.

The role requires excellent English communication and a strong grasp of recipe costing, procurement coordination and waste reduction initiatives.

Qualifications

• Bachelor degree in Accounting, Finance or related field.
• Minimum 7 years in food cost control in catering, hotels or food service.
• Excellent command of English is essential.

Responsibilities

• Strong knowledge of food cost calculation methods, recipe costing and portion control standards.
• Implement and maintain food cost control systems across all kitchen operations.
• Review and update standard recipe costs based on market price fluctuations.
• Monitor and analyze daily, weekly and monthly food costs across outlets and kitchen stations.
• Track and control raw material consumption, wastage and variance against approved budgets.
• Identify cost overruns, wastage patterns and inefficiencies and recommend corrective actions.
• Coordinate with procurement team to ensure purchasing aligns with approved budgets.
• Ensure all menu items are priced correctly to achieve target food cost percentages.
• Train kitchen and outlet staff on cost control awareness and waste reduction.

Education

Bachelor Degree in Accounting, Finance or related field

Job description

KEY DUTIES

• Strong knowledge of food cost calculation methods, recipe costing and portion control standards
• Implement and maintain food cost control systems and procedures across all kitchen operations
• Review and update standard recipe costs regularly based on market price fluctuations
• Monitor and analyze daily, weekly and monthly food costs across all outlets and kitchen stations
• Track and control raw material consumption, wastage and variance against approved budgets
• Identify cost overruns, wastage patterns and inefficiencies and recommend corrective actions
• Coordinate with procurement team to ensure purchasing aligns with approved budgets
• Ensure all menu items are priced correctly to achieve target food cost percentages
• Train kitchen and outlet staff on cost control awareness and waste reduction

QUALIFICATIONS

• Education: Bachelor Degree in Accounting, Finance or related field
• Experience: Minimum 7 years in food cost control in catering, hotels or food service
• Languages: Excellent command of English is essential