Finance Manager

M4 Manager IV, Customer Engineer

Commercial Finance Manager

Document Controller

Customer Care Lead

Project Management Engineer

Halal Executive Chef

Executive Chef, Operations

Responsibilities: Financial Planning &amp; Analysis (FP&amp;A): <ul><li>Lead the annual budgeting, forecasting, and long-term financial planning processes;</li><li>Prepare monthly, quarterly, and annual financial forecasts and variance analyses;</li><li>Provide insights and recommendations to senior management to support strategic decision-making;</li><li>Analyse business performance, trends, and key drivers (revenue, costs, margins, cash flow);</li><li>Partner with business leaders to improve financial performance and cost efficiency;</li></ul> Financial Control &amp; Reporting: <ul><li>Ensure accurate and timely month-end, quarter-end, and year-end close processes; Approve monthly Financial Statements in US GAAP ;</li><li>Prepare statutory financial statements in accordance with Danish GAAP and IFRS (if applicable) for Statutory Financial Audit ( each year around November);</li><li>Maintain the general ledger and ensure proper accounting treatment of transactions;</li><li>Oversee and approve reconciliations (balance sheet, bank, intercompany accounts, etc.);</li><li>Ensure compliance with internal controls and company policies;</li><li>Maintain documentation and audit trails for all financial activities;Tax &amp; Compliance (SKAT):</li><li>Ensure compliance with Danish tax regulations (corporate tax, VAT, payroll taxes);</li><li>Review VAT returns and other required filings with SKAT (Danish Tax Agency);</li><li>Coordinate corporate income tax reporting with external advisors;</li><li>Monitor changes in Danish tax legislation and assess business impact;</li><li>Ensure compliance with transfer pricing requirements and documentation;</li><li>Manage communication and correspondence with SKAT authorities;</li></ul> Audit &amp; External Reporting: <ul><li>Act as primary contact for external auditors and manage the annual audit process;</li><li>Coordinate audit schedules and prepare where needed, documentation, and responses to audit queries;</li><li>Ensure timely resolution of audit findings and implementation of recommendations;</li><li>Coordinate with internal audit (if applicable/ needed);</li><li>Ensure statutory filings are completed with Danish authorities (e.g., Danish Business Authority – Erhvervsstyrelsen) ( usual deadline is 30th of March for prior Fiscal year)</li></ul> Administrative &amp; Regulatory Responsibilities: <ul><li>Manage company digital mail system (e-Boks) and ensure timely handling of official correspondence as well as related business partners ( invoices to be forwarded to responsible AP partner, compliance requests, etc);</li><li>Oversee compliance with local statutory requirements and filings;</li><li>Maintain relationships with banks, tax advisors, and regulatory authorities;</li><li>Ensure proper corporate governance documentation and filings;</li></ul> Cash Flow &amp; Treasury Management: <ul><li>Monitor and manage cash flow, liquidity, and working capital;</li><li>Optimize cash management processes and approve forecasting;</li><li>Oversee banking relationships and approvals;</li><li>Manage intercompany funding and vendor related payments;</li></ul> Team Leadership &amp; Stakeholder Management: <ul><li>Lead and develop the local finance team (if applicable);</li><li>Collaborate with global finance and regional teams;</li><li>Act as a strategic business partner to local leadership;</li></ul> Requirements: <ul><li>Bachelor’s or Master’s degree in Finance, Accounting, or related field;</li><li>5–10+ years of experience in FP&amp;A, Financial Controlling, or similar roles;</li><li>Experience managing audits and financial reporting;</li><li>Advanced Excel and financial modelling skills;</li><li>Experience with ERP systems (Oracle, IndustriOS).</li></ul> Preferred qualifications and experience: <ul><li>Experience with Danish accounting standards and tax regulations is a plus.</li><li>Professional qualification (e.g., ACCA, CPA, CMA, or equivalent) preferred;</li></ul>

Responsibilities: <ul><li>Forecasts financial, manpower, and operational requirements for key businesses (start up, warranty, service agreements, paid service). Identifies and pursues service agreement business in conjunction with marketing and sales.</li><li>Manages start ups in terms of time and cost requirements. Manages local inventories and RMA procedure. Maintains DSO according to goal. Manages systems start up and warranty cost under reserve.</li><li>Ensures customer satisfaction with Company service and system performance.</li><li>Interviews, hires, and trains customer engineers as necessary to support regional business.</li><li>Ensures employee satisfaction through:</li><li>Communication of business progress and all related action.</li><li>Setting goals and controlling achievements.</li><li>Establishing training and career development plans.</li><li>Ensures the appropriate safety practices among customer engineers. Develop CE skills. Spots and develops managerial/other specialist talent.&nbsp;</li><li>Ensures employee satisfaction through:</li><li>Escalates system downs according to valid escalation procedure, to ensure earliest possible return to service. Reports in a timely and accurate manner as required.</li><li>Achieves guaranteed up time and other parameters as sold to customers.</li><li>Promotes quality improvement processes to:</li><li>Reduce cycle time</li><li>Drive continuous improvement of technical performance&nbsp;</li><li>Empower the work force</li></ul> Requirements: <ul><li>10–12+ years experience</li><li>Managing teams of 8–10 engineers/technicians</li><li>Strong semiconductor customer engineering background&nbsp;</li></ul>

Responsibilities: <ul><li>Own Managerial P&amp;L planning and forecasting, delivering accurate and documented forecasts and budgets</li><li>Lead and own the India FP&amp;A calendar (cross functional view – connected with S&amp;OP and Regional timeline)</li><li>Accountable for managerial P&amp;L reporting in Campari group consolidation system.</li><li>Provide visibility on P&amp;L by SKU / brand / state / channel / customer down to GP and/or CAAP and by account.</li><li>Manage SG&amp;A in collaboration with functional leaders.</li><li>Provide clarity on business performance drivers and variations vs previous forecasts, Budget and prior years</li><li>Pilar of the S&amp;OP process, leading the Volume to value conversion and ensure consistency with commercial planning.</li><li>Provide management relevant and accurate analytics providing visibility on the R&amp;O and as such, enabling effective business decisions.</li><li>Secure integrity of the Depletions/sell out reporting by brand, by state, by channel.</li><li>Understand COGS variances in collaboration with regional supply chain finance team</li><li>Work in close collaboration with controlling team to secure DD and A&amp;P accruals accuracy, documentation and relevance at all time.</li><li>Support Revenue Optimization agenda, partnering commercial team to optimize revenue performance by customers/distributors/channel and maximize profitability.</li><li>Drive internal control &amp; operating efficiency of the promotional program and trade spend.</li><li>Support Key Account managers for trade terms negotiation, providing relevant analytics.</li><li>Develop standardized Value Chain supporting commercial team needs</li><li>Develop sound and reasonable business case for innovation/new product launch/footprint expansion</li><li>Drive ROI analysis for all key initiatives – maximization of investment, share learnings.</li><li>Continually work with functional teams to drive profitable growth and strive for continuous ongoing improvement.</li><li>Drive initiatives through increased focus on the effectiveness and profitability of sales spend and through the proactive identification of profit/growth opportunities.</li><li>Represent finance and challenge financial efficacy in key cross functional forums like Exec reviews, valuation meetings.</li><li>Develop tools to support cross functional team work and decision making and help improvement of internal processes.</li><li>Support projects led by group aiming at improving analytics and efficiencies across finance</li></ul> Requirements: <ul><li>8-10 years experience in commercial finance and FP&amp;A role. Ideally close working experience with sales and marketing/ supply chain in a commercial capacity, preferably in the liquor industry or FMCG.</li><li>Qualification – Chartered Accountant</li><li>Experience in Liquor industry preferred, FMCG essential</li><li>Advanced excel and strong power-point skills</li><li>SAP, Power BI, BPC&nbsp;</li></ul>

Role Description : <ul><li>This role supports project teams by controlling documentation for EPC projects—identifying, uploading and distributing engineering deliverables and maintaining electronic and hardcopy repositories with accurate indexing, revision control, metadata and access permissions.</li><li>It operates EDMS (SharePoint, ProjectWise), manages the change control lifecycle (issue/revise/approve/distribute/archive) and reviews documents for completeness and contractual/QMS compliance.</li><li>The role maintains traceability, transmittals and audit trails, prepares reports, supports technical reviews and handovers, follows up on pending reviews, and safeguards data integrity and confidentiality.</li><li>Control all documentation activities: identify, upload and distribute engineering deliverables.</li></ul> Responsibilities: <ul><li>Maintain electronic and hardcopy repositories with accurate indexing, revision control and retrieval.</li><li>Operate and administer EDMS (SharePoint, ProjectWise, etc.): uploads, metadata, permissions and folder structures.</li><li>Review drawings, specifications, change orders, submittals and vendor documents for completeness, format and contractual/QMS compliance; resolve discrepancies.</li><li>Manage the change control lifecycle: issue, revise, approve, distribute, archive and retire controlled copies.</li><li>Ensure documents are correctly dated, versioned and authorized prior to release.</li><li>Maintain traceability registers, revision histories, distribution lists, transmittals and audit trails.</li><li>Prepare transmittals, distribution notices, status updates and ad?hoc project reports.</li><li>Support technical reviews, coordination meetings and project closeout / handover documentation packs.</li><li>Proactively follow up on pending actions, approvals and overdue reviews.</li><li>Develop and maintain document procedures, metadata standards and templates; identify and implement improvements.</li><li>Provide day to day support for document access, retrieval, formatting/numbering and stakeholder queries, while maintaining access controls, data integrity and compliance with internal/ISO/contractual requirements.</li></ul> Requirements: <ul><li>Bachelor’s degree (any discipline) or equivalent.</li><li>2 to 6 years’ relevant document control experience, preferably in construction, engineering, manufacturing, oil &amp; gas or EPC project environments.</li><li>Experience supporting project QMS and contractual/client requirements is preferred.</li><li>Software Proficiency: Strong with MS Office (Word, Excel).</li><li>Experience with document management systems/EDMS such as Microsoft SharePoint, Bentley ProjectWise, DocuWare, or similar document control software. Familiarity with PDF tools and CAD/PDF handling.</li></ul>

Responsibilities: <ul><li>Ensure the smooth execution of the order-to-cash cycle in full conformity with the Supply Chain Management Standards of the Group (i.e. on order processing, sales terms and conditions, etc.)</li><li>Ensure the execution of the credit policy defined with the Finance and Controlling team.</li><li>Develop and maintain high level of collaboration with our clients especially on flow optimization, data exchanges, shared KPIs and resolution on customer complaints.</li><li>Collaborate closely with Commercial team to align distribution strategies meeting the sales and marketing objectives.</li><li>Ensure compliance with all regulations and company policies related to distribution management and logistics.</li><li>Be or manage within the team, the Local Business Owner who will be the main contact representing LID South Asia Customer Care on process and system improvements.&nbsp;</li><li>Share and implement best practices from the Supply Chain community that could help in continuous improvement.</li></ul> Requirements: <ul><li>4-5 years of similar experience preferably in Distributor management.</li><li>Strong operational excellence, agility and customer orientation to foster a demand-driven supply chain with service as a priority</li><li>Ability to optimize information, physical and financial flows along the whole Supply Chain</li><li>Good analytical skills and expertise to leverage business data to anticipate business activities, act proactively and implement continuous improvement</li><li>Strong leadership and influential skills</li><li>Good communication skills and sensitivity to business</li><li>Ability to balance long term strategic customer service direction with the day-to-day operational challenges and requirements</li><li>Cultural awareness of regional stakeholders&nbsp;&nbsp;</li><li>Proficient Excel skills, hands on experience with SAP system is required</li></ul>

Responsibilities: <ul><li>Manage the overall project process, controlling schedule and quality to ensure timely delivery.</li><li>Develop project plans and set milestones during the initial stage.</li><li>Track progress of tasks, hold meetings when necessary, and drive team members to complete tasks efficiently.</li><li>Coordinate with procurement, cost, logistics, production staff, and suppliers to ensure smooth execution of project activities.</li><li>Review project budgets and costs; conduct tooling strategy meetings.</li><li>Identify alternative resources to reduce costs and make directional decisions based on project requirements.</li><li>Assess potential risks and arrange preventive actions to avoid them.</li></ul> Requirements: <ul><li>5–8 years of solid project management experience, especially with APQP and&nbsp;</li><li>PPAP quality knowledge and related project process management.</li><li>Age: under 40 years old.</li><li>Education: Bachelor’s degree (full-time) in engineering, preferably mechanical engineering or related fields.</li><li>Degrees in business administration, language, or arts will not be considered.</li><li>Work location: Building G1, No. 88 Dongchang Road, Suzhou Industrial Park (Suzhou 2.5 Industrial Park).</li></ul>

Role Description: <ul><li>We’re looking for motivated, engaged people to help make everyone’s journeys better.</li><li>Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.</li></ul> Responsibilities: <ul><li>Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.</li><li>Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.</li><li>Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.</li><li>Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.</li><li>Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.</li><li>Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.</li><li>Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.</li><li>Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.</li><li>Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.</li><li>Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.</li><li>Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.</li><li>Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.</li><li>Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.</li><li>Assists in the development and training of cooks as required.</li><li>Prepares administrative reports as required.</li><li>Ensures maximum productivity and labor costs are maintained according to financial requirements.&nbsp;</li><li>Monitors daily manpower planning and employee turnover.&nbsp;</li><li>Responsible for employee retention.</li><li>Ensures meal cycles are communicated in a timely and accurate basis.&nbsp;</li><li>Monitor yields of products to ensure maximum usage.</li><li>Works with management staff to improve performance of the unit.</li><li>Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.</li><li>Maintains labor requirements, food costs, overtime, and all productivity requirements.</li><li>Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.</li><li>Ensures all products are cooked at required temperature according to airline and food safety specification, etc.</li><li>Responsible for coaching, counseling and preparing corrective action for employees.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Education: <ul><li>Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role.</li></ul> Work Experience: <ul><li>Minimum 10 years of experience as a Chef required.</li><li>Minimum of 4 years of experience as an Executive Chef required.</li><li>Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.</li><li>In-flight catering experience or experience in a high-volume food service environment required.</li><li>Halal: 5 years of experience required.</li><li>ServSafe Certified preferred.</li></ul>

Role Description: <ul><li>Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.&nbsp;&nbsp;&nbsp;</li></ul> Responsibilities: <ul><li>Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.&nbsp;</li><li>Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.&nbsp;</li><li>Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.&nbsp;</li><li>Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.&nbsp;</li><li>Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.&nbsp;</li><li>Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.&nbsp;</li><li>Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.&nbsp;</li><li>Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.&nbsp;</li><li>Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.&nbsp;</li><li>Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.&nbsp;</li><li>Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.</li><li>Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.</li><li>Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.</li><li>Assists in the development and training of cooks as required.</li><li>Prepares administrative reports as required.</li><li>Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.&nbsp;</li><li>Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.</li><li>Works with management staff to improve performance of the unit.</li><li>Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.</li><li>Maintains labor requirements, food costs, overtime, and all productivity requirements.</li><li>Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.</li><li>Ensures all products are cooked at required temperature according to airline and food safety specification, etc.</li><li>Responsible for coaching, counseling and preparing corrective action for employees.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Qualifications Education: <ul><li>Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role&nbsp;</li></ul> Work Experience:&nbsp; <ul><li>Minimum 10 years of experience as a Chef required</li><li>Minimum of 4 years of experience as an Executive Chef required.</li><li>Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.</li><li>In-flight catering experience or experience in a high-volume food service environment required.</li></ul> Technical Skills: (Certification, Licenses and Registration) <ul><li>Ability to cook meals according to detailed specifications.</li><li>Ability to work in a fast paced, deadline driven environment.</li><li>Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.</li><li>Current or previous labor relations experience is a plus, but not required.</li><li>Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.</li><li>Ability to train others required.</li><li>Must have the ability to give negative and positive feedback to employees on a daily basis.</li><li>Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.</li><li>Strong organizational, analytical, communication and leadership skills required.</li><li>Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.</li><li>Experience with menu design a plus</li><li>Basic computer skills required. Working knowledge of Microsoft Office products preferred</li></ul> Technical Skills: (Certificates, Licenses and Registration) <ul><li>ServSafe Certified preferred.</li></ul> Language / Communication Skills: <ul><li>Must have excellent written and oral communication skills.&nbsp;</li><li>Multi-lingual a plus.</li></ul>

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8 controlling Jobs found

Finance Manager

M4 Manager IV, Customer Engineer

Commercial Finance Manager

Document Controller

Customer Care Lead

Project Management Engineer

Halal Executive Chef

Executive Chef, Operations

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8 controlling Jobs found

Finance Manager

M4 Manager IV, Customer Engineer

Commercial Finance Manager

Document Controller

Customer Care Lead

Project Management Engineer

Halal Executive Chef

Executive Chef, Operations

WhiteCrow WhiteCrow is on a mission to connect companies with the best talent across the globe.

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