39 Catering Management Jobs - Page 2

•Build strategic tie-ups with catering firms, restaurant chains, star hotels & FMCG companies. •Drive supplier acquisition & business growth via corporate events. •Lead value selling, vendor sign-ups & seamless onboarding for long-term partnerships. Required Candidate profile • Should be from hospitality/hotels/events /Supply/vendor development. • Insurance /Real estate back ground also preferred. • Should have great contact base and relations. • Start-up will be a plus. Perks and benefits best in the industry

•Build strategic tie-ups with catering firms, restaurant chains, star hotels & FMCG companies. •Drive supplier acquisition & business growth via corporate events. •Lead value selling, vendor sign-ups & seamless onboarding for long-term partnerships. Required Candidate profile • Should be from hospitality/hotels/events /Supply/vendor development. • Insurance /Real estate back ground also preferred. • Should have great contact base and relations. • Start-up will be a plus. Perks and benefits best in the industry

We are loking for an experienced Food and Beverages Manager to support our operations at hotels for buffet setup, foodcourt, cafes. The eprson shoudl be willing to travel on site to client locations across bangalore. Disciplined, Good communication.

We are hiring Restaurant Staff for "All Seasons Restaurant". 1. Restaurant Captain -5 2. Steward/ Waiter -5 3. Restaurant Manager - 1

We are looking the candidates (Males) for the internship (OJT) for the period of 3 or 4 months.The OJT training will be starting from 20th of Nov.,2024 (Wednesday). Required Candidate profile Candidate undergoing/ completed Hotel Management/ Food Technology Diploma or Degree or Certifications are preferred. Candidates will be provided better stipend & food facility during training period. Perks and benefits Entitled for stipend & food facility & certificate

Role & responsibilities Responsible for producing and presenting food items to meet customer and client expectations standards as well as maintain and continuously improve the efficiency and profitability of the operation Ensure that safety and hygiene policy is strictly followed at the site Control the quantity and quality of the ingredients and ensure that all items are received as per the laid down specifications; responsible for training the receiving area staff on ingredient quality Responsible for maintaining record of all hygiene related procedures, initiatives and incidents Responsible for co-ordination with the QMHSE and H&FS teams to implement the policy and process Ensure that all incidents pertaining to QMHSE and H&FS are reported to the concerned teams on time Operational ownership of all the QMHSE and H&FS processes Timely communication of all possible on site hazards to the concerned department Preferred candidate profile Food Operation Ensure that all the service deliveries are carried out as per the terms and conditions agreed upon with the client Manage the menu recipes rotation for breakfast, lunch, snacks, dinner. Initiate development of new menus, upgrade old menus and special event Menus Taste the food before service begins develop new ideas for promotions, festivals and other special events Plan the pre-preparation area to ensure that the items are processed according to the recipes Consistently maintain standards of quality, cost, presentation, and flavor of foods Organic Growth and Profitability Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value-added offers Sustain and build site profitability through timely analysis of reports and Provide solutions to counter any discrepancies Cash and Debtors Management Responsible for accurate control, handover and deposition of cash; maintain accurately all the specified cash control documents Ensure that all the invoices are raised and delivered to the client as per Schedule Ensure that all the HR processes and staff welfare activities are implemented and carried out Communication and Client Retention Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same Ensure 100% client retention Wastage Control and Cost Management Maintain a record of the daily leftovers; plan and prepare the production based on this data Minimize wastage and able to recycle excess ingredients for other dishes in accordance with the highest

Position: South Indian cook / All rounder Job Location: Singapore Salary : S$ 1200 to 1500 Food and accommodation provided by the company Monthly : 2 day off Working videos must Interested visit our office with original passport and refer your know persons also Immediate departure. Interview Address: Swagatham Resource Management India Pvt Ltd No: 14 Sarathy Nagar 1st main road, Velachery, Chennai - 600 042 Time : 9am to 5pm [ Monday to Saturday ] Contact HR Sabitha # 7418027300 [ Call time 9am to 6pm Monday to Saturday]

Responsibilities: * Manage restaurant operations from opening to closing. * Ensure food quality & safety standards. * Oversee staff scheduling & training. * Monitor budgets & profitability.

Station Manager Job Description Coordination between HO to IRCTC and HO (Base + IRCTC/Railways official liaising. Store team) to Train Operation team Implement all company policies and SOPs. ¢ Local Purchase Bills & Documentation verification for ¢ Legal compliances documentation prepare, check FI and proceed for Payment. and verify as per compliance. ¢ Company & Railway assets & Equipment inventory ¢ Passengers feedback & complaints review and verification and authorize the replacement or top-up. share PoA. ¢ On-board check weekly or fortnightly to get actual ground report. ¢ Fines & Deduction to wave off or minimise to Zero. ¢ Ration/service items receiving and returning record match with SAP data. ¢ Ration Bundle review & Base Kitchen Food ordering check & wastage control analysis with team includes TMs & RMs ¢ GP%age to monitor & analysis of all respective train and enforce the PoA for improvement as and when required. ¢ PAD & Catering sale improvement analysis with TMs & RMs ¢ Manager Front at trip end, to check with all supporting documents and verify & analysis of occupancy vs actual. ¢ Service/sale items consumption & returning analyses as per occupancy ¢ Legal documentation check and verification for train ¢ Manpower Management in terms of hiring, training, deployment and transfer/de-board etc with proper justification. or staff. ¢ Verify all racks staff attendance marked by Rack Manager and checked by Train manager. Asst. Train Manager / Train Manager Job Description ¢ Monitor GP percentage of all racks per trip and ¢ Maintain register for company & railway assets needful to be done if not achieving the targeted GP & equipment inventory %age. ¢ Food ordering as per Occupancy chart. ¢ Set & fix the monthly ration bundle. ¢ Staff positioning & attendance through duty roster ¢ Ration & Service Items Quality, Quantity, Manufacturing, & Packet condition check & Report ¢ FI bills collection/verification with actual ¢ Formats & Checklist implementation check and verify daily. receiving/consumption. ¢ Passengers query or complaints resolution if ¢ Manager Front at trip end, to check & verify pending from RMs. with all supporting documents. ¢ Manager Front to verify and forward to seniors for next check. ¢ Check all legal documentation availability and renewal for train or staff. ¢ All service or sale items bills from store or outsource to check and verify. ¢ Briefing of staff to avoid complaints and positive ¢ Close all deficiency (Store or Base Kitchen) with passenger feedback due approval from seniors on daily basis if any. ¢ Company & Railway assets inventory check and ¢ Check all racks staff attendance and verify with actual. verify and report to seniors. ¢ PAD & Catering sale improvement planning. Asst. Rack Manager / Rack Manager Job Description ¢ Working closely to achieve the targeted GP ¢ Proper round in all coaches during meal service to Percentage. avoid any complain. ¢ Staff Briefing about service standards, Sale targets, ¢ Fill all provided job card, checklists and formats daily, previous complaints & current updates if any. weekly & monthly as and when required. ¢ Check all service/sale items quantity as per order and ¢ Formats & Checklist implement and update daily. distribute coach wise. ¢ Legal documentation availability and renewal for train ¢ Check all expiry dates of ration item & food quality on or staff. board. ¢ Complaints to close on-bard with proper and positive ¢ Passengers meet and greet on board and collect passenger feedback positive feedbacks during & after each service. ¢ Share any deficiency (Store or Base Kitchen) daily if ¢ Develop PR with passengers to avoid any any. written/online complaints. ¢ Check ration bundle according to current occupancy ¢ Ensure all on-board staff is performing as per company rate time to time. and industry norms. ¢ PAD & Catering sale target to achieve as per company ¢ Marking attendance of all concerned staff of particular norms. rack. ¢ Prepare list of returning quantity of sale & Service ¢ Prepare occupancy sheet signed by OBCS & TS and manager front duly attach all bills & supporting documents. items

JOB DESCRIPTION Title : Catering Operations Manager BASIC FUNCTION (JOB SUMMARY) If you seek a rewarding opportunity in working for a social cause, you may be the executive to join our HKM-India team. HKMI has experienced tremendous growth and is looking for an experienced Catering Business Operations Manager to oversee and streamline our catering operations. The ideal candidate should have a deep understanding of catering logistics, kitchen operations, and client management. This is a Full-Time Employee position responsible for proactively managing the Kitchen. We are looking for a result driven professional willing to take complete ownership of tasks assigned and sharing best results timely. We invite you to be a part of this team by contributing towards a divine cause. ESSENTIAL DUTIES AND RESPONSIBILITIES (REQUIREMENTS / SKILLS) • Oversee day-to-day catering operations, ensuring smooth execution of events and deliveries. • Manage kitchen staff, production schedules, and quality control. • Ensure compliance with food safety and hygiene standards. • Coordinate with clients to understand their needs and provide excellent service. • Develop operational strategies to improve efficiency • Handle customer feedback, resolve issues, and maintain service excellence. • Reporting to finance team about budgets and expenses. Preferred candidate profile : • Strong leadership and organizational skills. • Hands-on experience in managing catering logistics and food production. • Ability to handle multiple events and large-scale operations efficiently. • Proficiency in inventory management and cost control. Experience: • Minimum 5 years in catering business operations. Languages: • Ability to communicate fluently in Hindi, English, and Telugu. What we offer : • A supportive and collaborative work environment. • Spiritually conducive workplace. • Opportunities for professional growth and development. • Competitive salary and benefits package. • Food provided.

To manage catering operations Perks and benefits Looking for experienced catering manager in thane

Hiring !!! Position Title: Executive Chef Reports To: Site Manager / Unit Manager Location:Chennai Role Description: Responsible for the entire F&B Production Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE & training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management Qualifications: Hotel Management Graduate/Diploma Minimum 8 -13 years of experience in hands on cooking Experience in menu planning and production Experience in or exposure to bulk cooking Interested can share resume at chandramouli.r@sodexo.com Gross: 75 K Notice Period : Immediate

Hiring !!! Position Title: Executive Chef Reports To: Site Manager / Unit Manager Location:Kochi Role Description: Responsible for the entire F&B Production Key Responsibilities Plan the kitchen operations i.e. Menu, Manpower, workflow, procurement, QHSE & training for the kitchen production team Direct the preparation, seasoning, and cooking of salads, soups, fish, meats,vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts. Will work on the range with the kitchen team to train, guide & develop Take charge of the assigned kitchen/s of operations Monitor sanitation practices to ensure that employees follow standards and regulations Prepare, Produce and Present food to the agreed standard and quality with proper presentation, and prepared to the agreed profit accordance with company policy Organize all resources within the kitchen for optimum productivity and use Prepare, cook and produce food with particular emphasis on presentation, hygiene and economy Plan and cost regular and party menus on weekly basis in co-ordination with the Manager / site In-charge to ensure variety and healthy options Assist Manager / site In-charge in indenting for provisions and discipline Responsible to allocate duties for all kitchen staff Responsible for implementing company discipline and HR policies Develop and train junior staff at the site to take on more responsibilities in the future Ensure proper cleanliness of the kitchen equipment and the kitchen area Observe safety rules and procedures Ensure that equipment and materials are maintained as per standards Report and take action in relation to any accident, incident fire, loss or damage Ensure proper grooming and hygiene from all staff in the production unit Ensure proper sorting of stores items and maintain the stores including meat, fish, vegetables and Dairy products, and stored under correct temperatures in Chiller and freezer containers Plan interesting menus for parties and coffee-shop to ensure high sales In addition, to the above mentioned duties and job functions, any other assignment given occasionally or on a daily basis by the immediate superior or the management Qualifications: Hotel Management Graduate/Diploma Minimum 8 -13 years of experience in hands on cooking Experience in menu planning and production Experience in or exposure to bulk cooking Interested can share resume at chandramouli.r@sodexo.com Gross: 75 K Notice Period : Immediate

Role & responsibilities Supervising staff: Hiring, training, scheduling, and motivating catering staff to ensure efficient service and high-quality food preparation. Event planning and execution: Working with event planners and clients to plan menus, manage logistics, and ensure the event runs smoothly. Inventory management: Maintaining accurate inventory records, ordering supplies, and managing stock levels to minimize waste and ensure sufficient resources for events. Ensuring safety and hygiene: Adhering to food safety standards, health and safety regulations, and maintaining a clean and organized work environment. Budgeting and financial management: Developing and managing budgets for catering services, tracking expenses, and reconciling invoices. Customer service: Addressing customer inquiries and complaints, ensuring prompt and friendly service, and striving for customer satisfaction. Specific Tasks: Menu creation: Contributing to menu development, ensuring options cater to diverse tastes and dietary needs. Event setup and tear-down: Overseeing the preparation of the event venue, including setting up tables, chairs, linens, and other necessary items. Food preparation and service: Monitoring food preparation, ensuring it meets quality standards, and coordinating service to guests. Problem-solving: Addressing logistical challenges and making quick decisions to ensure the smooth flow of the event. Collaboration: Working with other departments, vendors, and clients to coordinate services and ensure a seamless event experience. Key Skills: Strong communication and interpersonal skills: Effectively communicating with staff, clients, and other stakeholders. Organizational skills: Managing multiple tasks and responsibilities efficiently. Leadership and management skills: Motivating and guiding staff to achieve high performance. Problem-solving and decision-making skills: Addressing challenges and making quick decisions under pressure. Knowledge of food safety and hygiene regulations: Ensuring compliance with relevant standards Preferred candidate profile B.Sc / M.Sc Catering and Hotel Management Contact Number Mail ID: hodhr@kmchihsr.edu.in Land Line Number: 0422-680-6171 Mobile Number: 7339475252