F&B Cost Controller, Ocinco5 Catering

Location: Sheikh Zayed, Egypt

Reports to: F&B Manager, with a dotted line to Finance for cost reporting

Salary: Competitive, based on experience

About Ocinco5

Ocinco5 is a catering company providing food and beverage services for weddings and events. Our operations cover central kitchen production and on-site event catering, and we have delivered 700+ events in two years.

About the Role

We are hiring an experienced F&B Cost Controller to build and run our cost-control system, improve inventory accuracy, and monitor menu and event profitability.

You will work closely with Finance, Purchasing, Stores, the Executive Chef, and Operations to investigate cost variances, reduce waste, and protect margins while maintaining quality and food safety.

Key Responsibilities

• Design, build, and implement cost-control systems and procedures across purchasing, receiving, storage, production, and events.

• Prepare and maintain recipe costs, standard portions, and preparation yields with the Executive Chef.

• Prepare estimated event costs, compare them with actual consumption and direct expenses, and report event contribution after food, temporary labour, transport, rentals, and other agreed direct costs.

• Track stock issued to events, transfers, unused returns, waste, and staff meals. Investigate spoilage, expiry, overproduction, and portion variances.

• Review purchase orders, receiving records, and supplier invoices. Conduct regular stock counts and surprise checks, reconcile inventory, and investigate discrepancies.

• Prepare weekly and monthly cost reports with clear variance explanations, financial impact, and corrective actions, and follow up until they are implemented.

Requirements

• 5+ years of hands-on cost-control experience in catering or the food industry.

• Proven experience creating and implementing cost-control systems and procedures.

• Bachelor's degree in Accounting, Finance, or a relevant field.

• Strong practical knowledge of recipe costing, production yields, portion control, inventory valuation, and actual-versus-standard cost analysis.

• Advanced Excel skills, including PivotTables, lookup formulas, and variance reporting.

• Practical experience with inventory or accounting systems.

• Proven ability to investigate discrepancies, identify root causes, communicate findings clearly, and implement corrective actions with operational teams.

Preferred

• Experience in central kitchens, large-scale food production, or multi-event catering operations.

How We Measure Success

Inventory accuracy, current recipe costs, timely event-cost reports, explained variances, and verified waste reduction.

How to Apply

Apply through LinkedIn and attach your CV. Please include your current and expected salary in your application.