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Company Description Gianola Patisserie is an iconic dining, pastry, and B2B catering landmark in Port Said, with a heritage dating back to 1939. The brand is well recognized across the region for its multi-unit food and beverage operations and high-quality offerings. Gianola Patisserie provides institutional catering services and maintains robust operational standards. Team members benefit from structured management career paths across kitchen, front-of-house, and inventory/cost control functions, creating opportunities for professional development. Role Description The Food Cost Controller is a full-time, on-site role based at Gianola Patisserie in Port Said. This role is responsible for monitoring and controlling food costs across the patisserie, dining, and catering operations, including tracking daily consumption, waste, and yield. The Food Cost Controller prepares and analyzes cost reports, reconciles inventory records with physical stock counts, and supports menu costing and pricing decisions. Responsibilities include reviewing supplier invoices, coordinating with purchasing and kitchen teams to optimize stock levels, and ensuring compliance with internal control procedures. The role collaborates with management to identify cost-saving opportunities while maintaining product quality standards. Qualifications Strong cost control and cost management skills for food and beverage operations. Knowledge of cost accounting and finance principles relevant to hospitality or F&B. Well-developed analytical skills for interpreting data, identifying trends, and preparing reports. Experience: 3 to 5 years of hands-on experience in F&B inventory control, recipe costing, and variance management within a restaurant, patisserie, or catering environment. Experience with inventory management systems and basic Excel or spreadsheet proficiency. Attention to detail, reliability, and ability to work collaboratively with kitchen and purchasing teams. Previous experience in a restaurant, patisserie, hotel, or catering cost control role is preferred. Diploma or degree in Accounting, Finance, Hospitality Management, or a related field is an advantage. Ability to work on-site in Port Said and adapt to a fast-paced, multi-unit F&B environment.