Job Description

Roles and Responsibilities:

• Staff Management:
• Supervise and coordinate the activities of catering staff, including cooks, servers, and cleaning personnel.
• Schedule shifts and manage attendance.
• Train new employees on proper food handling, safety procedures, and customer service.
• Menu Planning:
• Collaborate with chefs and dietitians to plan and develop menus that meet nutritional standards and client preferences.
• Ensure menus are varied and accommodate dietary restrictions and preferences.
• Quality Control:
• Monitor the preparation and presentation of food to ensure it meets the establishment's standards.
• Conduct regular inspections to maintain hygiene and safety standards.
• Inventory and Supply Management:
• Oversee inventory levels of food, beverages, and other supplies.
• Order supplies and manage deliveries to ensure there is no interruption in service.
• Maintain relationships with suppliers and negotiate contracts.
• Budget Management:
• Manage the catering budget, ensuring costs are controlled and financial targets are met.
• Analyze financial reports and identify areas for cost reduction without compromising quality.
• Health and Safety Compliance:
• Ensure compliance with health, safety, and sanitation regulations.
• Implement and monitor food safety practices, such as proper storage, handling, and preparation of food.
• Conduct regular safety training for staff.
• Customer Service:
• Address customer inquiries, complaints, and feedback promptly and professionally.
• Ensure a high level of customer satisfaction by monitoring service quality and making necessary improvements.
• Event Coordination:
• Coordinate catering services for special events, meetings, or conferences.
• Ensure all logistical details are handled efficiently, from setup to cleanup.
• Reporting:
• Maintain records of operations, including staff performance, inventory, and financial data.
• Prepare regular reports for senior management or clients.
• Innovation and Improvement:
• Stay updated with industry trends and implement innovative practices to improve service quality and efficiency.
• Introduce new recipes, cooking techniques, or service methods to enhance the dining experience.

These responsibilities require a blend of managerial skills, culinary knowledge, and a keen eye for detail to ensure the successful operation of an industrial catering service.

Job Types: Full-time, Permanent

Pay: ?15,000.00 - ?16,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Schedule:

• Day shift

Supplemental pay types:

• Yearly bonus

Experience:

• Catering: 1 year (Required)

Language:

• Tamil (Required)
• Telugu (Required)
• English (Required)

Work Location: In person