Full time Job Description The Cost Controller is responsible for controlling food, labor, and operational costs in a labor catering environment to ensure profitability, cost efficiency, and compliance with budgets while maintaining food quality and service standards. Key Responsibilities: Food Cost Control: - Monitor daily food costs per meal and per site. - Analyze menu costing, recipe costing, and portion control. - Compare actual food cost vs standard cost and investigate variances. - Control wastage, spoilage, and overproduction. - Verify supplier prices, invoices, and GRNs against contracts. Labor Cost Control: - Monitor kitchen and service labor costs per site. - Analyze manpower productivity. - Support Operations in optimizing staff schedules. - Track overtime and absenteeism. Inventory & Store Control: - Supervise stock levels for food and consumables. - Ensure FIFO and proper storage. - Conduct physical stock counts and reconcile variances. Budgeting & Reporting: - Prepare and monitor meal cost budgets. - Track actual vs budgeted costs. - Prepare food cost, labor cost, and cost-per-meal reports. Compliance & Coordination: - Ensure compliance with company policies and HACCP. - Work closely with Operations, Chefs, Procurement, and Finance. - Support audits and internal controls.