Cost & Inventory Controller

MAIN RESPONSIBILITIES

• Develop and maintain cost accounting system for chocolate production.
• Monitor daily raw material, labor, utilities, and overhead costs.
• Support monthly and quarterly closing processes, ensuring accurate reporting of cost of sales and margins.
• Conduct variance analysis between standard costs and actual costs, providing explanations and corrective actions.
• Prepare profitability reports by product, line, client channel (retail, wholesale, B2B, franchise, exports).
• Recommend cost-saving measures and efficiency improvements.
• Assist in budgeting, forecasting, and financial planning.
• Translate all approved recipes from the Chef/Production into standard cost sheets.
• Break down per ingredient, packaging, labor, and overhead to calculate cost per batch and cost per unit.
• Update recipe costing sheets regularly based on new raw material purchase prices and supplier changes.
• Work closely with Procurement to reflect real-time ingredient cost fluctuations (e.g., cocoa, nuts, dairy).
• Conduct variance analysis between standard Manufacture costs and actual consumption (Food. Packaging and labour).
• Provide management with updated COGS and gross margin analysis for each SKU and sales channel.
• Support new product development by preparing preliminary costing for approval (cost per unit, margin, suggested selling price).
• Ensure recipe costing aligns with inventory consumption and ERP/Excel batch issuance data.

Requirements & Skills

• Bachelor’s degree in accounting, Finance, or related field.
• 3–5 years’ experience in cost control within food manufacturing or FMCG industry.
• Strong knowledge of cost accounting principles, ERP systems, and Excel.
• Analytical mindset with attention to detail and accuracy.
• Familiarity with HACCP, ISO 22000, and food safety principles.
• Strong communication skills and ability to work cross-functionally with Production, Procurement, and QA.