Cost Controller

• Visit project sites weekly
• Verify requisitions match daily menu
• Calculate and confirm cost before issuing materials • Discuss over-budget items with Project Manager
• Monitor stock levels; prevent over/under-stocking
• Ensure proper food and beverage portion control
• Track consumption and report unusual variances
• Record wastage and leftover quantities
• Prepare and share weekly visit reports Requirements

• Proven experience in cost control (preferably catering)
• Strong knowledge of inventory & cost control systems
• Attention to detail and accuracy in tracking costs
• Effective communication and problem-solving skills
• Ability to coordinate with project teams

Expatriates