7 Local Sourcing Jobs

You are a capable and experienced Interior Project Manager who will be responsible for overseeing the construction and interior execution of new office and home projects for a growing IT software services company based in Kochi. Your role will involve working closely with the owner to finalize layouts, materials, and finishes, managing work schedules and project timelines, coordinating with consultants, designers, vendors, and contractors. You will be required to source and finalize materials, travel across Kerala to assess quality, compare prices, and close deals with suppliers, as well as track procurement schedules and ensure timely on-site delivery. Your responsibilities will also include overseeing construction and interior fit-out phases across multiple locations, ensuring quality control, adherence to drawings, and progress tracking, and reporting status and escalating issues to the owner as needed. As an Interior Project Manager, you should have a Bachelors/Diploma in Interior Design, Architecture, Civil Engineering, or a related field, along with a minimum of 3 years of experience managing residential or commercial interior projects. You should possess strong knowledge of interior materials, vendors, and execution practices, experience in vendor negotiation and local sourcing within Kerala, proficiency in MS Excel and project tracking (AutoCAD/SketchUp is a plus), self-driven, organized, and excellent at multi-tasking, and a willingness to travel locally within Kerala. This is a 6-month contract position with the potential for extension. You will be working full-time in Kochi with local travel across Kerala for site supervision, vendor visits, and material sourcing. If you are proactive, cost-conscious, quality-focused, and ready to drive projects from concept to completion, this role offers you an exciting opportunity to contribute to the company's vision of building efficient, modern, and design-driven spaces.,

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

Conduct field visits to colleges, vocational institutes, job fairs, &community centers for talent acquisition Source candidates through offline channels including walk-ins, referrals, &local networking Minimum 1 year experience in delivery boy hiring Required Candidate profile Self-motivated with the ability to work independently. Familiarity with local job markets and sourcing techniques. Must have a two-wheeler and valid driving license (preferred).