Khan Chacha
Website:
khanchacha.com
Company:
https://www.linkedin.com/company/khanchacha
Seniority: Entry level
Industries: Food and Beverage Services
Job details:
Position: Food Controller
Company: Khan Chacha
Location: Delhi
Experience: 5–7 years
Industry Preference: Restaurant / QSR / Food & Beverage industry
Salary: ₹35,000–₹45,000 per month
Employment Type: Full-time
Role ObjectiveThe Food Controller will be responsible for controlling food costs, inventory, wastage, stock movement and food-related expenses across Khan Chacha outlets. The role will focus on maintaining accurate food costing, identifying variances and leakages, and improving overall profitability. These are core responsibilities commonly expected in restaurant F&B cost-control roles.
Key Responsibilities
1. Food Cost & Cost Control
· Monitor daily, weekly and monthly food cost percentage.
· Calculate and maintain standard recipe costing and food cost.
· Analyse Ideal vs. Actual consumption and identify variances.
· Investigate unusual food cost increases, leakage and pilferage.
· Recommend corrective actions to reduce food cost and improve margins.
· Monitor portion sizes and yield as per standard recipes.
2. Inventory & Stock Control
· Monitor stock levels, inward, issue, transfer and closing stock.
· Conduct regular physical stock audits and surprise checks.
· Reconcile physical stock with system records.
· Monitor FIFO and proper storage practices.
· Identify slow-moving, excess, damaged and expired stock.
· Ensure minimum and maximum stock levels are maintained.
3. Purchase & Receiving Control
· Verify purchase rates, quantities and quality of raw materials.
· Check Purchase Orders, GRNs, invoices and received quantities.
· Coordinate with Purchase and Store teams regarding discrepancies.
· Monitor vendor pricing and highlight unusual price increases.
· Ensure damaged or incorrect material is not accepted without proper approval.
4. Recipe & Menu Costing
· Maintain updated recipe cards and BOMs for all menu items.
· Calculate food cost for new and existing menu items.
· Monitor recipe compliance at all outlets.
· Ensure POS prices and recipes are aligned with approved costing.
· Support management in menu pricing and profitability analysis.
5. Wastage & Leakage Control
· Monitor daily wastage and spoilage reports.
· Identify abnormal wastage and investigate reasons.
· Track complimentary meals, staff meals, voids, cancellations and other food-related adjustments.
· Conduct surprise checks to identify pilferage and process deviations.
· Recommend measures to minimize food wastage.
6. Outlet Audits
· Conduct regular outlet visits and stock verification.
· Check adherence to food-cost SOPs.
· Verify stock records, requisitions, transfers and consumption.
· Identify operational gaps and share audit findings with management.
· Follow up on corrective actions.
7. MIS & Reporting
· Prepare daily/weekly/monthly food cost reports.
· Prepare variance and stock reconciliation reports.
· Share outlet-wise food cost and wastage analysis.
· Prepare management MIS highlighting major cost deviations.
· Provide actionable recommendations to improve profitability.
8. Coordination
· Work closely with Operations, Kitchen, Purchase, Store and Finance teams.
· Coordinate with chefs to ensure standard recipes and portion control.
· Support management during monthly stock closing and audits.
· Ensure proper documentation of all food-cost-related transactions.
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