The Cost Accountant will be responsible for the ongoing analysis of process constraints, target costing projects, and margin analysis. In the F&B context, this role focuses heavily onrecipe costing ,inventory control , andwaste management to ensure the profitability of all outlets and production lines.

Key Responsibilities 1. Product Costing & Recipe Management

• Develop and maintainStandard Recipe Costs for all food and beverage items.
• Conduct Theoretical vs. Actual (TvA) cost analysis to identify variances in usage.
• Update ingredient prices in the ERP/POS system regularly to reflect market fluctuations.

2. Inventory & Procurement Control

• Oversee periodic physical stock counts (monthly/weekly) and reconcile with book balances.
• Monitor Slow Moving and Dead Stock items to minimize spoilage and expiration.
• Audit receiving procedures to ensure that what is paid f...