Islam Magdy

senior cost controlFull Time

• Job Details:ASSISTANT COST CONTROLLER ( FACTORY & RESTURANTS ) , B . M . A FOR RESTURANTS MANGEMENT . B . M . A HAS THREE BRANDS :- - COFFEE SHOP COMPANY ( DINE IN ) . - GREEF EL MADINA ( DINE IN ) . - SHAWARMA STREET ( FAST FOOD ) . WE HAVE CENTER KITCHEN ( FACTORY TO PREPARE FOOD & AND SEND TO ALL BRANCHES ) MY ROLES ARE : - ANALYSE INCOME AND EXPENSES . - MAKE SURE THE FOOD COST OF PARTICULAR ITEM ON THE MENU. - MAKE SURE THE TOTAL EXPENDITURE ON FOOD OVER A PERIOD OF TIME. - CONTROL COST, PRICE, PROFIT MARGINS AND PROVIDE INFORMATION FOR FORMULATING AN EFFECTIVE PRICING . - PREVENT STEALINGAND WASTAGE. - ASSIST MANAGER IN MAKING CONTROL DECISION AND EVALUATE PRICING AND ESTABLISH FUTURE PRICING. - REVIEW ALL QUANTITY IN CENTER KITCHEN & BRANCHES AND MAKE SURE THEY TAKE THE RIGHT QUANTITY WHILE THEY WORK . - REVIEW COST FOR ALL GOODS AND PRODUCT AND MAKE DESCION TO MAKE THE BEST COST FOR THE COMPANY . - PRICE THE PRODUCT AFTER MAKING SURE THE COST IS GOOD BY SEE THE RECIPE AND MAKE SURE IT’S RIGHT . - MAKE CONTORL FOR ALL RAW MATERIALS FOR ALL SECTIONS . - MAKE CONTROL FOR ALL PURCHASING RAW MATERIALS . WORKING IN TWO SYSTEM ( 1- SAPAAD , 2- FOODICS ) AND I DO ON IT :- - CHECKING THE PURCHASED ITEMS FOR ALL BRANCHES . -REVIEW THE WASTE FOR ALL BRANCHES . -ACCEPT AND SEND THE ORDER TO CENTER KITCHEN ON THE SYSTEM . -ADDING CK PURCHASING ITEMS . -REVEIW PURCHASING ITEM IN ALL BRANCHES . -EDIT AND REVIEW THE INVENTORY FOR BRANCHES . -BATCH PRODUCTION -CK ITEMS . -MY MAIN JOB IS COST CONTROLLER BUT IAM HAVING ALOT OF EXPERIENCE IN OPERATION AS WELL AND MANAGING PEOPLE IN THE COMPANY .

Cost AccountantFull Time

• Job Details:ASSISTANT COST CONTROLLER ( FACTORY & RESTURANTS ) , B . M . A FOR RESTURANTS MANGEMENT . B . M . A HAS THREE BRANDS :- - COFFEE SHOP COMPANY ( DINE IN ) . - GREEF EL MADINA ( DINE IN ) . - SHAWARMA STREET ( FAST FOOD ) . WE HAVE CENTER KITCHEN ( FACTORY TO PREPARE FOOD & AND SEND TO ALL BRANCHES ) MY ROLES ARE : - ANALYSE INCOME AND EXPENSES . - MAKE SURE THE FOOD COST OF PARTICULAR ITEM ON THE MENU. - MAKE SURE THE TOTAL EXPENDITURE ON FOOD OVER A PERIOD OF TIME. - CONTROL COST, PRICE, PROFIT MARGINS AND PROVIDE INFORMATION FOR FORMULATING AN EFFECTIVE PRICING . - PREVENT STEALINGAND WASTAGE. - ASSIST MANAGER IN MAKING CONTROL DECISION AND EVALUATE PRICING AND ESTABLISH FUTURE PRICING. - REVIEW ALL QUANTITY IN CENTER KITCHEN & BRANCHES AND MAKE SURE THEY TAKE THE RIGHT QUANTITY WHILE THEY WORK . - REVIEW COST FOR ALL GOODS AND PRODUCT AND MAKE DESCION TO MAKE THE BEST COST FOR THE COMPANY . - PRICE THE PRODUCT AFTER MAKING SURE THE COST IS GOOD BY SEE THE RECIPE AND MAKE SURE IT’S RIGHT . - MAKE CONTORL FOR ALL RAW MATERIALS FOR ALL SECTIONS . - MAKE CONTROL FOR ALL PURCHASING RAW MATERIALS . WORKING IN TWO SYSTEM ( 1- SAPAAD , 2- FOODICS ) AND I DO ON IT :- - CHECKING THE PURCHASED ITEMS FOR ALL BRANCHES . -REVIEW THE WASTE FOR ALL BRANCHES . -ACCEPT AND SEND THE ORDER TO CENTER KITCHEN ON THE SYSTEM . -ADDING CK PURCHASING ITEMS . -REVEIW PURCHASING ITEM IN ALL BRANCHES . -EDIT AND REVIEW THE INVENTORY FOR BRANCHES . -BATCH PRODUCTION -CK ITEMS . -MY MAIN JOB IS COST CONTROLLER BUT IAM HAVING ALOT OF EXPERIENCE IN OPERATION AS WELL AND MANAGING PEOPLE IN THE COMPANY .