Fazil Ahmad

Highly skilled professional with ample experience in Accounts, Costing & Management Accounting in different
industries. Effective at collaborating with others to achieve established goals. Seeking a challenging opportunity in a
progressive organization of a high repute, to utilize my experience and knowledge to the optimum level, where I can
add value towards the growth of the organization and thus, grow professionally.
 Extensive knowledge of different industries in Middle East & Pakistan.
 Expertise in Reporting, Management Accounting, Costing Control Activities, Inventory Management &
Reconciliations.

Core Competencies
 Cost & Management Reporting
 Finalization of Financial Statements
 General & Analytical Reporting
 Budgeting & Forecasting
 Ratio Analysis
 Variance Analysis
 Inventory Management
 Kitchen Management
 Accounting, POS,ERP ,Nutrition and Allergen Software
 MS Office

Work Experience
August 2016 – Present Capital Hospitality by Abu Dhabi National Exhibition Company Abu Dhabi, UAE
Cost Control Manager
Capital hospitality is a part of Abu Dhabi National Exhibition Company (ADNEC Group) since its inception Capital
Hospitality deliver exceptional hospitality experiences for international and local events including Exhibitions,
weddings, outdoor catering, and Restaurants, which combines international and local cuisine, to produce a 5-star
hospitality service. Capital Hospitality Sales turnover around “ AED 100 million ” every year to cater high end
exceptional events like IDEX,NAVDEX,ADIPEC,ADIHEX,World Energy Congress, World Skills,UFC,AFC,Abu
Dhabi Boat Show, Sial, Formula-1 Grand Prix, Royal Weddings,Twofour54 and other Government Department yearly
contract catering etc.
Responsibilities
 Standard recipe costing, upload into kitchen management system and time to time update.
 Menu and tender costing based on client requirement, buffet, Al La carte, packed meal for contract catering and
government tender, prepare profit and loss account, set the required profit margin, and share with management.
 Innovate the Price matrix / complete business package document segment/sector wise ( internal ADNEC & AACC,
corporate, government and for weddings etc.) with a verity of packages for clients to choose as suitable for them,
contain all the requirement pertaining to food & beverages, operation, logistic, transportation etc.
 Bespoke menu engineering in terms of costing/client budget in coordination with culinary department.
 Introduce Food and Non-food control process based of different segment of business as per operation requirement,
set SOPs and compliance with.
 Analyze the actual past data and share with budget team for future forecast of budget allocation ,approved budget
allocates into different segment of business monthly, quarterly, half yearly and yearly to derive the allocated segment
wise cost.
 Generate the stock consumption, PRs, LPOs and goods receipts reports to evaluate the daily, weekly, monthly segment
wise, category wise, location wise, event wise order, and actual cost compare with budget.
 Pre & Post event food, beverages & non-food cost evaluation, analysis with budget and inform to management
accordingly.
 Coordinate with store and procurement team before any big event in order to plan and purchase material and assign
them to maintain optimum par stock level in order to avoid wastage, pilferage.
 Check and ensure that no material is issued out from the store without requisition or approval from the respective
department head as well as follow the delegation of authorities’ approval.
 Waste management and communicate with chefs to ensure there is enough stock on hand to meet customer needs
during specific event, but not so much that a large portion of it goes to waste.
 Analyze the post event high quantities of issued stock and return to store respectively , and in coordination with
procurement team all those products which do not utilize on regular basis need to return to supplier and get credit
note.
 Analyze the past data like, supplier wise, item wise, event wise purchase to set the standard cost percentage for future
prospective, coordinate with procurement team to do annual contract with those high purchase suppliers and get them
agreed for rebate as per annual purchase.
 Evaluation of intercompany food and service transfer ( Capital Hospitality in ADNEC & AACC-Etihad Airport
Service-Catering EASC) back charge to the respective business entity ,Staff meals consumption, Food tasting and other
FOC food delivery cost evaluation and deduct from food cost at the end month and charge to respective general
ledgers to get the optimum monthly food cost.
 Visit on regular basis to all the food storage area to check the quantity of available stock and assign responsible person
to send available stock report on daily basis in order to approve the purchase requisition for upcoming days.
 Prepare cost comparison item wise reports in coordination with procurement team and show to management in case
of product brand change in order to bring the efficiencies in cost.
 Prepare the report of top high value and high ordered quantities products and their impact on cost and share with
management and culinary team to take decision of finding substitute products.
 Prepare price fluctuation report and derive the impact on cost percentage on monthly basis and share with
management.
 Conduct spot check to ensure that the goods & services received are as per specifications and the deliveries are
consistent with the receiving schedule and the store rooms are not overstock especially during off season and on
month end.
 Contact and exchange of information with all the respective culinary and operation team pertaining to short expiry and
near expiry of good in order to utilize before expiry.
 Periodically review menu prices with sales team to ensure prices are high enough for the company to earn adequate
profit margins.
 Research and innovate the ideas to improve the control measures and provide suggestions for improvement.
 Approval of all purchase and store requests to ensure that proper financial dimension( segment ,location, event,
wedding, retail etc.) allocation in place ,All CAPEX approval align with approved budget, analyze all the received
request of transportation and other expenses like rental of equipment, laundry expenditure etc. and challenge their
excess requirements as well as maintain track record.
 Document controlling, keep proper record for audit prospective.
 Prepare list of monthly purchase accrual and verify with respective controlling ledgers and accordingly pass the entries
in system.
 Audit the Stockable ( Food & Non-Food ) with store team on monthly basis and prepare the variance report.
 Month end closing, generate department MIS reports and submit to management.
 Any other duties assign by line manager.
December 2014 – August 2016 GLEE Hospitality Solutions LLC Dubai, UAE
Cost & General Accountant
GLEE Hospitality Solutions LLC operates restaurants. It offers consulting services in the areas of restaurant/hotel
management, food and beverage, business development, operations, and sales and marketing services. The
company’s services include auditing and management of existing businesses; pre-opening management services that
include concept development and financial feasibility study, advising on location, identify appropriate designer for
the project, graphic design, fit out contractor – tender process, kitchen, and technical consultancy.
Handling the Projects of Glee Hospitality: Kuai, Number 3 & Number 57 Restaurant to handle the Accounts
and control the Food & Beverage Cost.
 Preparing Profit & Loss Statement on Monthly basis.
 Preparing & updating Cash Flow
 Prepare Supplier Accounts & Payment and reconcile the ledgers
 Handling Account Payable and Account Receivable.
 Prepare Bank Reconciliation
 Prepare Budget, break even points of Sales and analysis report
 Prepare variance analysis for Food & Beverages and communicating & discussing with relevant Outlets.
 Update and maintain POS & Inventory software.
 Coordinate with restaurant manager and operation to sort out issues pertaining to Food & Beverages.
 Continuously study weaknesses in controls implemented at the restaurant and suggest for improvements.
 Check the daily Food & Beverage revenues report submitted by the income audit for accuracy of covers and average
check.
 Prepare the daily and monthly cost report department in relation to cost of sales.
 Check and ensure all menu items’ have a recipe
June 2012 – September 2014 NRSP Microfinance Bank Ltd Bahawalpur, Pakistan
Accounts Officer
Responsibilities
 Checking and scrutinize the credit cases
 Punching the credit cases in MIS
 To post cheques and credit entries in respective individuals accounts in relevant ledgers
 Making posting on both debit and credit vouchers with initial thereon
 Bank reconciliation statement
 Posting of cheque books issued to respective accounts
 Arranging the vouchers at the close of banking hours, debit, and credit vouchers ledger wise and subsidiary ledger wise
 Preparation of periodic statement/reports as assigned
 Deduction of withholding tax on profit and deposit with government account
 Maintain manual book of accounts on regular basis
Jan 2011 – May 2012 WAQAS AND COMPANY (Chartered Accountants) Bahawalpur, Pakistan
Assistant Accounts & Audit
Responsibilities
 Assist in audit of seniors and with junior’s team members.
 Planning, managing, executing, and reviewing financial audits of Automobile Assemblers, Solvent Extraction Plants,
Developers and Builders, Travel Agencies, Medical and Educational Institutions, Health and Care Institutes, Printing
and Publication, Leather Industry, Pharmaceutical, Non-Profit Organizations, Textiles, Rice Husking Units and Flour
mill.
 Projected accounts as per party/client’s requirements

• Master’s in commerce (M.COM, Accounting & Finance)-The Islamia University Bahawalpur, Pakistan.
• Bachelor of commerce (B.COM, Accounting & Finance)-The Islamia University Bahawalpur, Pakistan.