Cost & Inventory AccountingCalculate standard costs vs. actual costs for ingredients, packaging, and labor to identify variations.Review and maintain accurate BOMs for recipes to ensure production order accuracy.Oversee stock valuation, track raw materials, handle spoilage/waste write-offs, and lead physical stock counts. Financial Reporting & AnalysisLead the financial close cycle, including journal entries, provisions, accruals, and reconciliations.Produce accurate Balance Sheets, P&L statements, and cash flow reports.Analyze margins, food cost percentages, and operational profitability to deliver insights to management.Compliance, Tax & AuditingMaintain books according to GAAP/IFRS and local food industry regulations.Prepare sales tax, value-added tax (VAT), and industry-specific tax returns.Coordinate internal and external audits by preparing clean work papers and documentation.