ANIS AHAMAD SHAIKH

Prepare F&B costing reports, communicate anomalies & recommendations
• Reporting of cogs as per the calendar prepared for the year
• To have detailed Analysis while reporting cogs.
• Identify the gaps in COGS and action plans for the same.
• Specific actions to be done to reduce the COGS or their related activities.
• Actions to improve efficiency to be planned.
• Irregular variances to be analyzed and raised to operations
• Doing reconciliation on the Cogs sent to the accounting team and having the variances narrowed down with reasons.

Preparation of COGS and its bridge with Budgets. Or to understand the variance in theoretical with actual.
• During the cogs reporting for each outlet, specific reasons to be plotted for the deviations Vs the targets.
• Actions to be planned with the brand operations to have improvements on the same.
• Meeting with the chef to discuss the cogs and how we can bring improvements.
• Verify the inventory variance with production details and seek improvements (if any).
• Any expiry or aged stock in outlets to be escalated to operations for consumption.
• To understand the impact of the menu mix monthly and give feedback to operations (also to see separate any menu promotions or pricing)
• Impacts of discounts to be analyzed and linked to the reports.
• Any price changes to be observed and impact to be analyzed.
• Monitoring wastages daily/weekly and to report if it goes above targets.

POS related Inventory Management and revenue controls - to understand the key requirement / activation and the discount audits.
• All brands article cleanup has to be done, and mainly the recipe cleanup to be conducted and concluded.
• To check on the weekly average price change analysis and see if any wrong recipe links or purchases are happening.
• To check the validity of discounts and to have periodic cleanups.



Revenue Leakage checks, and control points to be done in a sequential way.
• Outlet audits have to be carried out and feedback to be shared across.
• All Menu items sold to be checked if they being sold at the right price.
• Long hour / Spit check / Void report to be shared and ask feedback from outlets.
• Top 10 consumption items to verify the price with Price quote.

Actions to Control the Un-authorized Access
• Make sure that the recipes are updated by authorized person.
• Make sure all the POS keys are created by authorized person after the proper Approvals.
• To create the Policies and implement them after the approvals.

Visiting outlets for cost control audits, and to conduct GSP follow-ups
• Audits to be conducted in all the locations based on the agreed cost control check list.
• Recipe Yield checks to be conducted in coordination with the Head Chefs (for new/high cost/star items).
• Perform yield test for high-cost food items to ensure actual utilization matches with Recipe updated and agreed by the Executive chef.
• Understand with the chef or outlets on the petty cash purchases monthly feedback to be taken.

Ensure adequate support is provided Brands.
• Keep constant touch with the outlets on the actions required, so that if in case any challenges are there to be addressed.
• Provide tools, training and coaching to central and store-based employees to ensure adherence to company procedures.
• Understand the practices followed in outlets and ensure that they are same across all same concept outlets.
• Work together with the Brands and provide relevant recommendation with regards to getting COGS in line with Budgets.
• If any new Opening is planned, prepare a check list to support the store openings.

To Check Inventory Management System for any inconsistency and updates
• To provide feedback to the management on the systems in place for any changes or updates if needed.
• Implementing those changes with the help of support team after approvals.
• Help the new openings with the system set up.

Was working as a Cost Controller for the Addmind group in UAE

• Initially managed the entire purchases for the outlet Clap and cost controller activities for
• Brands like Clap, Sucre, Raspoutine, Babylon, Lena, Be Beach and Iris AUH.
• Managed pre-opening for Raspoutine, Babylon, Clap London, Clap Ibiza with setting up the entire Purchase, Inventory Module and POS systems in place.
• Inventory Control ‑ Creating the inventory templates and removing duplications and unwanted articles. Doing Spot checks during the counts.
• Variance Analysis ‑ Generating variance reports and analyzing the variances weekly. Menu Engineering ‑ Providing monthly analysis on the menu mix with also brunch and business lunch analysis on weekly basis. Also, with any new Menu Launch.
• EMC module ‑ creation of the menu keys and linking the recipes to them.
• Reports ‑ Revenue reports and Cogs reports being circulated monthly with observations to Management and Operations Team.
• Petty Cash ‑ Monitoring petty cash purchases on a weekly basis.
• One month project with Bar Du Port , Uba and Sucre London to help the operations to understand variances and control Cogs.

Previously worked as a F&B Cost Controller at Foodmark. Managing brands like Zafran and Carluccios. Also remotely managing the Center Point Cafes in Kuwait from UAE.

• Generating Cogs report bi-monthly outlet wise and providing analysis for the same
• Cogs budget planning
• Inventory verification and analysis on variances
• Wastage analysis and implementing control strategies
• Cost control by purchase benefits for the high consumption items
• Sales mix analysis for new menu implementation
• DSR reports analysis
• Recipe creation in FMC (Inventory management system) Discount verification and analysis Inventory spot checks and audit reports
• Monitoring purchase price fluctuations
• Identifying the revenue leakages if any/ implementing control measures to stop revenue leakages

Managing the Virtual Kitchen for Zafran

• Taking care of batch recipe transfers from the Main kitchen.
• Inventory Management of the Virtual Kitchen.
• Reporting ‑ Cogs and revenue split for the Virtual Kitchen.

Worked in Kuwait for a year as a Territory Cost Controller. Handling outlets like Zafran, Maxs and CenterPoint Cafes.

• Generating Cogs report bi‑monthly outlet wise and providing analysis for the same. Cogs budget planning.
• Inventory verification and analysis of variances. Wastage analysis and implementing control strategies.
• Cost control by purchase benefits for high consumption items. Sales mix analysis for new menu implementation.
• DSR reports analysis.
• Recipe creation in FMC (Inventory management system) Discount verification and analysis
• Inventory spot checks and audit reports. Monitoring purchase price fluctuations.
• Identifying the revenue leakages if any/ implementing control measures to stop revenue leakages.

Worked as a Cost Controller for the Central production facility of Foodmark Outlets.

• Supervising the Batch productions for yield tests and associated wastages.
• Controlling the purchases based on the requirements.
• Setting up the recipes based on the physical verifications. Assisting in inventory counts and identifying the variances.

Worked with Alshaya at Ashas, Yas mall as Receiver from October 2014 to July 2016 (1 Year and 9 months)

• Deal with the suppliers for proper and timely deliveries.
• Inspecting the deliveries for any damage or expiries and cross checking the Invoice and Purchase Order (PO) for price variance.
• Creating POʼs and then receiving it against the Invoice in the Inventory management system (GOLD).
• Maintain the par stock.
• Doing weekly inventories and then updating it in the system (GOLD). Daily inspecting the goods for quality check.
• Following up for deliveries and invoices with the supplier.
• Keeping the Daily Cogs under control by controlling the wastages with par stock levels.