Cost Controller

PEAK KITCHEN SDN. BHD.; Kuala Lumpur; On-site; MYR 56,000 - 89,000; Full time

Job summary

PEAK KITCHEN SDN. BHD. is seeking a detail-oriented Cost Controller to monitor and improve cost performance across its restaurant outlets.

You will work with Finance, Purchasing and Operations to ensure accurate costing, inventory control and wastage reduction while maintaining food quality. Responsibilities include monitoring costs across outlets, preparing monthly reports, conducting variance analysis, managing stock counts, reviewing pricing and promotions, and guiding outlet teams on

Qualifications

• Diploma or degree in Accounting, Finance, Hospitality Management or related field.
• 2–3 years of cost control experience in restaurants, hotels or an F&B group.
• Good understanding of food and beverage costing, recipe costing, inventory management and variance analysis.
• Proficient in Microsoft Excel; experience with POS, inventory or accounting systems is an advantage.
• Strong analytical skills, attention to detail and the ability to investigate discrepancies.
• Able to communicate clearly and work closely with outlet managers, chefs and support teams.
• Willing to travel to outlets for stock checks and operational reviews.

Responsibilities

• Cost Monitoring & Analysis: Monitor costs across outlets against approved targets and prepare monthly reports.
• Inventory & Stock Control: Coordinate regular stock counts, review movements, and investigate discrepancies.
• Purchasing & Internal Controls: Review purchase prices and highlight unusual increases; identify savings.
• Outlets visits: Guide staff on inventory and cost-control practices; support pricing decisions.

Skills

Cost control

Inventory management

Variance analysis

Analytical skills

Attention to detail

Cross-functional coordination

Education

Diploma/Degree in Accounting/Finance/Hospitality Management or related

Tools

Microsoft Excel

POS systems

Inventory software

Job description

We are looking for a detail-oriented Cost Controller to monitor and improve cost performance across our restaurant outlets. You will work closely with Finance, Purchasing, Operations and to ensure accurate costing, effective inventory control and reduced wastage while maintaining food quality.

Responsibilities:

Cost Monitoring & Analysis

Monitor food, beverage and other relevant operating costs across outlets against the approved targets.

Prepare monthly costs reports, investigate variances and recommend improvements where necessary.

Compare actual ingredient usage against recipe standards to identify wastage, portion inconsistencies and stock discrepancies.

Inventory & Stock Control

Coordinate and verify regular stock counts at outlets and the central kitchen.

Review stock movements, transfers, wastage records and inventory adjustments.

Investigate discrepancies and work with outlet teams to resolve issues.

Monitor excess and near-expiry stock to minimise losses.

Review the costing of new menu items and promotions before launch.

Assess menu profitability and provide recommendations to support pricing decisions.

Purchasing & Internal Controls

Review purchase prices and highlight unusual increases or discrepancies.

Work with Purchasing and kitchen teams to identify savings while maintaining quality.

Conduct outlet visits and guide staff on proper inventory and cost control practises.

Requirements

Diploma or degree in Accounting, Finance, Hospitality Management or a related field.

At least 2–3 years of relevant cost control experience in restaurants, hotels or an F&B group.

Good understanding of food and beverage costing, recipe costing, inventory management and variance analysis.

Proficient in Microsoft Excel; experience with POS, inventory or accounting systems is an advantage.

Strong analytical skills, attention to detail and the ability to investigate discrepancies.

Able to communicate clearly and work closely with outlet managers, chefs and support teams.

Willing to travel to outlets for stock checks and operational reviews.