Monitor food cost, packaging cost, and labor cost per meal/unit.
Analyze daily consumption of raw materials vs. production output.
Identify cost leakages and variances from standard cost.
2. Budgeting & Forecasting
Prepare monthly, quarterly, and annual budgets.
Collaborate with operations and procurement teams to forecast future costs.
Track actual vs. budgeted cost and report deviations.
3. Menu Costing & Pricing
Prepare detailed cost sheets for each menu item.
Help management decide meal pricing, considering margin targets.
Suggest alternatives for high-cost ingredients or wastage-heavy items.
4. Inventory & Procurement Coordination
Evaluate consumption trends and suggest reorder levels.
Coordinate with the purchase department to ensure cost-effective sourcing.
Verify GRNs (Goods Receipt Notes), stock entries, and issue slips.
5. Cost Control Audits
Conduct periodic kitchen audits for wastage, pilferage, and over-portioning.
Perform surprise checks and raw material reconciliation.
Review vendor bills and utility bills for cost optimization.
6. Compliance & Documentation
Ensure costing practices are aligned with accounting standards.
Prepare MIS reports and costing summaries for management review.
Support audits (internal and statutory).
Key KPIs
Food cost % of sales
Variance in standard vs. actual cost
Inventory turnover ratio
Wastage levels
Compliance in cost reporting
Skills & Competencies
Strong analytical and numerical skills
Proficiency in Excel, Tally, ERP (if used)
Knowledge of FSSAI and hygiene-linked cost parameters
Ability to work closely with kitchen, stores, and finance teams
Qualifications
CMA / ICWA Inter or Final (preferred)
B.Com / M.Com with experience in cost control (minimum 3-5 years in food/catering)