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Toters is building Kit&Co, a vertical business focused on preparing high-quality ready-to-eat and ready-to-cook food products. As a Cost Controller, you will own cost-control activities across the food production operation, working closely with kitchen, procurement, operations, and finance teams to ensure accurate product costing, inventory management, and strong financial discipline.
Key responsibilities include:
- Manage end-to-end cost-control activities across Kit&Co's food production operations
- Develop, maintain, and regularly update product and recipe costing to ensure accurate food-cost calculations
- Monitor raw material and ingredient costs and assess the impact of supplier price changes on product profitability
- Track and analyze food cost, COGS, inventory, wastage, and other key operational cost indicators
- Monitor theoretical versus actual food costs and investigate significant variances
- Analyze inventory movements, consumption, adjustments, and discrepancies to identify irregularities and areas for improvement
- Monitor and analyze production and wastage levels, identifying opportunities to reduce unnecessary losses
- Work closely with Procurement to validate purchase prices, supplier pricing, and purchasing data
- Ensure that recipes, ingredients, yields, units of measure, and costing information are accurately maintained within the ERP system
- Participate in stock counts and reconciliations and investigate differences between physical and system inventory
- Prepare regular cost-control reports and provide meaningful analysis and insights to support operational decision-making
- Highlight cost inefficiencies and recommend corrective actions to improve margins and operational efficiency
- Support the Kit&Co General Manager and relevant stakeholders with cost analysis and ad-hoc reporting as needed
- Ensure cost-control processes and data are accurate, consistent, and properly maintained across systems
- Identify opportunities to improve cost-control processes, reporting, and overall operational efficiency
The ideal candidate combines strong financial and analytical skills with a solid understanding of F&B operations and the practical realities of managing food costs, inventory, waste, and production.
Requirements:
- Bachelor's degree in Accounting, Finance, Business, or a related field
- Minimum 5 years of relevant experience in cost control, preferably within the F&B or food production industry
- Strong practical understanding of food costing, recipe costing, inventory control, COGS, wastage, and variance analysis
- Previous experience working with an ERP system such as Omega or a similar ERP
- Strong Excel skills and the ability to work comfortably with large datasets and detailed financial information
- Strong analytical and problem-solving skills, with the ability to identify discrepancies and understand their underlying causes
- Excellent attention to detail and a high level of numerical accuracy
- Good understanding of F&B operations and the relationship between purchasing, production, inventory, waste, and profitability
- Strong organizational and time-management skills, with the ability to manage multiple priorities
- Ability to work independently while collaborating effectively with cross-functional teams
