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Director, Food and Beverage

Director, Food and Beverage

Name: Jobpe
Address: T-Hub, Plot No 1/C, Sy No 83/1, Raidurgam panmaktha, Knowledge City Rd, Hyderabad, Telangana, 500081, IN
Telephone: +91-83339-09630
Price range: Free

JLL

5 - 7 years

0 Lacs

gurgaon haryana india

Posted:1 week ago| Platform: Foundit logo

Apply

Skills Required

high-volume meal preparation point-of-sale systems food safety regulations food service technology culinary degree or equivalent professional cooking certification haccp principles

Work Mode

On-site

Job Type

Full Time

Job Description

Position Summary

We are seeking an experienced culinary professional to lead our kitchen operations, combining hands-on cooking expertise with operational management skills. This dual role requires managing kitchen staff, ensuring food quality and safety standards in service delivery.

Key Responsibilities

Culinary Operations:

Plan, prepare, and oversee daily meal operations for employee food including Tuck Shop & Coffee

Counter

Develop seasonal menus that balance nutrition, cost, and employee preferences
Ensure consistent food quality, presentation, and portion control across all meals
Maintain expertise in diverse cuisines and dietary requirements including vegetarian,

vegan, and allergen-free options

Execute special event catering and executive dining requirements

Kitchen Management:

Supervise kitchen staff including sous chefs, line cooks, and food preparation assistants
Create staff schedules to ensure adequate coverage during peak service periods
Train team members on food safety protocols, cooking techniques, and equipment operation
Conduct performance evaluations and provide ongoing coaching and development
Manage inventory levels, procurement, and vendor relationships for food and supplies

Operations & Compliance:

Maintain compliance and ensure all food safety regulations are met
Implement and monitor kitchen sanitation procedures and equipment maintenance schedules
Control food costs (Cash & Carry) while maintaining quality standards and minimizing waste
Coordinate with vendor partner teams for equipment repairs, kitchen deep cleaning, and space

modifications

Prepare operational reports including cost analysis, service metrics, and staff productivity

Service Delivery:

Oversee meal service timing to meet employee dining schedules
Address customer feedback and continuously improve service quality
Coordinate catering for meetings, events, and special occasions
Ensure dietary restrictions and special requests are accommodated appropriately

Required Qualifications

Culinary degree or equivalent professional cooking certification
Minimum 5 years progressive kitchen management experience in commercial food service
Strong knowledge of food safety regulations, HACCP principles, and health department

Requirements

Proven ability to manage kitchen operations including staff, inventory, and cost control
Experience with high-volume meal preparation and service
Excellent leadership and team management capabilities
Strong organizational skills with ability to multitask in fast-paced environments

Preferred Qualifications

Experience in corporate dining or institutional food service
Knowledge of nutrition principles and dietary accommodation requirements
Familiarity with food service technology and point-of-sale systems
Bachelor's degree in culinary arts, Hospitality Management, or related field
Experience managing budgets and vendor relationships

Physical Requirements

Manual dexterity for food preparation and equipment operation
Flexibility to work varied schedules including early mornings and occasional evenings for special

events

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Director, Food and Beverage