Job Description

Supervise and manage daily operations of the institutional catering unit, ensuring smooth workflow and coordination among kitchen and service teams.. Ensure consistency in food quality, taste, presentation, and portion control across all meals served. Monitor and enforce adherence to standardized recipes, cooking techniques, and food handling procedures. Oversee bulk cooking operations, assembly, packaging, and distribution of meals to client locations. Maintain high standards of hygiene, cleanliness, and food safety in the kitchen and storage areas. Control food wastage, spillage, and pilferage, optimizing cost efficiency. Coordinate with procurement teams for proper storage, handling, and usage of raw materials, ingredients, and supplies. Supervise kitchen staff, providing guidance, training, and performance feedback. Ensure compliance with statutory regulations, food safety, and health standards. Address client feedback, quality issues, or operational challenges promptly and effectively. Maintain accurate records of production, inventory, and catering operations. Support special institutional events, live counters, or large-scale meal preparation when required. Report operational, quality, or staffing issues to the Chef Manager / Operations Manager. Follow company policies, standard operating procedures, and instructions from seniors. Perform any other duties assigned by the Chef Manager / Operations Manager / Management.
Job Types: Full-time, Permanent

Pay: ?300,000.00 - ?600,000.00 per year

Benefits:

Food provided Leave encashment Paid sick time Paid time off Provident Fund
Ability to commute/relocate:

Hyderabad, Telangana: Reliably commute or planning to relocate before starting work (Required)
Application Question(s):

Preferred Hotel Management/ Experience in Catering, Restaurants, Hotels
Education:

Bachelor's (Required)
Experience:

5yeras : 3 years (Required)
Willingness to travel:

100% (Required)
Work Location: In person