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NADIA Recruitment & Management Consultants

Cost Controller - ID- 35652

🗓️ Posted 2026-07-25 UAE Hybrid Accounting

Company shared salary

NA

Market rate

AED 12,000–AED 22,000/mo (AED 144,000–AED 264,000/yr)

Based on similar roles (title + domain + location).

About the Company

Job Summary: The Cost Controller is responsible for monitoring, analyzing, and controlling costs across catering operations to ensure financial efficiency while maintaining quality standards. The role focuses on inventory management, food cost control, waste reduction, budgeting, supplier management, and financial reporting to support the company's profitability and operational excellence.

Responsibilities

  • ● Cost Analysis & ControlAnalyze food production, procurement, labor, and operational costs.
  • ● Identify cost-saving opportunities without compromising service quality.
  • ● Monitor actual costs against budgets and investigate variances.
  • ● Implement effective cost-control measures across operations.
  • ● Inventory Management
  • ● Oversee inventory control systems and stock management processes.
  • ● Maintain optimum stock levels through timely replenishment.
  • ● Monitor stock movement and ensure inventory accuracy.
  • ● Ensure adherence to FIFO (First-In, First-Out) practices.
  • ● Dead Stock & Obsolete Inventory Management
  • ● Identify obsolete, expired, slow-moving, and non-moving items.
  • ● Recommend disposal, repurposing, or reduction strategies.
  • ● Minimize inventory holding costs and waste.
  • ● Food Waste Management
  • ● Monitor food waste across kitchens and catering locations.
  • ● Analyze waste trends and identify root causes.
  • ● Implement controls and corrective actions to reduce wastage.
  • ● Menu Engineering & Standardization
  • ● Collaborate with culinary teams to optimize menu costs.
  • ● Harmonize menu offerings across clients where feasible.

Requirements

  • ● -5+ years of experience in Cost Control, preferably within Catering, Hospitality, Food Service, or FMCG industries.
  • ● Strong experience in inventory management, food costing, and budgeting.
  • ● Bachelor's Degree in Finance, Accounting, Cost Management, Business Administration, Hospitality Management, or a related field.
  • ● Professional certifications such as CMA, ACCA, CPA, or equivalent are advantageous.