Oversee daily catering operations including food preparation, service, and delivery.
Ensure timely meal service for staff, guests, and events.
Coordinate menu planning as per dietary needs and seasonal availability.
Staff Supervision
Manage, train, and schedule kitchen and service staff.
Monitor staff attendance, grooming standards, and performance.
Maintain discipline and create a positive working environment.
Quality & Hygiene
Ensure compliance with FSSAI and company hygiene standards.
Perform regular kitchen and service area inspections.
Ensure proper storage, handling, and waste management of food.
Vendor & Inventory Control
Maintain stock of raw materials and consumables.
Coordinate with suppliers for timely procurement of quality items.
Negotiate rates to ensure cost control and prevent wastage.
Customer Service
Handle feedback or complaints, ensuring quick resolution.
Ensure courteous behavior and professional service delivery.
Budget & Reporting
Monitor daily expenses and maintain consumption records.
Prepare monthly costing, staff rosters, and performance reports.
Plan catering requirements for events, functions, and seasonal demands.
Key Skills & Competencies:
Strong leadership and team management skills
Good communication and interpersonal skills
Knowledge of food safety, hygiene, and catering operations
Ability to multitask and work under pressure
Problem-solving and decision-making ability
Education & Experience:
Graduate in Hotel / Hospitality Management or relevant field (preferred)
Minimum 3-7 years experience in catering / hospitality / food service management
Experience in industrial catering / corporate canteen is an added advantage
Job Type: Full-time
Work Location: In person
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