254 Pantry Jobs - Page 11

Job Title: Sr. Soft Services Executive Location: Kadubeesanahalli, Bengaluru, Karnataka. Job Title: Soft Services Executive Experience: 3 - 8 Years Working Days: 6 Days Industry: Facility Management / Corporate Services Joining: Immediate Joiners Preferred Job Description: We are hiring a Soft Services Executive to oversee daily operations in a corporate office environment. The ideal candidate will be responsible for managing housekeeping, front office, pantry services, and vendor coordination to ensure smooth workplace functioning. Responsibilities: Supervision of housekeeping, pantry, and front office teams Coordination with vendors for seamless service delivery Maintaining hygiene and cleanliness across office premises Handling guest management and meeting room setups Monitoring cafeteria operations with large seating capacity Preparing daily reports and maintaining MIS Managing support staff and daily duty allocations Ensuring workplace safety and compliance Requirements: Proven experience in corporate office facility management Must have handled large offices and high-footfall cafeterias Strong knowledge of MS Excel and daily reporting Excellent communication and team-handling skills Ability to multitask and resolve issues efficiently Immediate joiners preferred.

Role & responsibilities HOUSEKEEPING MANAGEMENT Day-to-day maintenance of the housekeeping activity Effective management of housekeeping services and oversight of housekeeping staff Ensure Internal and External Housekeeping for the upkeep Monitoring Inventory and Distribution of Housekeeping Material Morning time coordination with the HK Supervisor Maintain the housekeeping activity on a daily, weekly, and monthly basis Monsoon Planning Daily check all the company's inside and outside areas Follow up with the Purchase department for HK Material and maintain the stock HK inventory management, housekeeping issues are resolved on a day-to-day basis within the timeline Resolve the repair and maintenance work Scrap Management HORTICULTURE MANAGEMENT Effectively manage horticulture services Take a daily round and ensure proper landscaping PEST CONTROL MANAGEMENT Monitoring of Effective management of Pest Control Service to mitigate CGMP guidelines along with GH and other properties Timely Update: Standard Procedure of Pest Control with the Quality team CANTEEN MANAGEMENT Monthly Menu Planning and cafeteria committee meeting Monthly kitchen audit General Guest food management, VIP Guest food management Food safety and canteen cleaning work, to make a good environment Maintain hygienic safety in canteen premises Waste food management, Ensure and verify Billing and payment, Agreement renewal Ensure and check food Quality as per the standard. Resolve canteen-related issues through the canteen committee and RAY In canteen premises, Repair & Maintenance management TRAVEL MANAGEMENT The employee raises the travel request in the cab management system and allocates a cab promptly Vendor bill process, Reimbursement process, and increase savings Ticket Booking (AIR, TRAIN, BUS) Coordination with the Hotel, Guest, and ticket with the service provider TRANSPORT MANAGEMENT Daily check the cab and logbook Day-to-day handling of vehicle inspection, checking the first aid kit, and other related items. Check the Vehicle insurance certificate Check the driver grooming part Quarterly basis, check the vehicle service report Handling employee complaints and resolving the problem Monitoring of the Effective management of the Employee and visitor Transport facility Ensure and verify Billing and payment, along with Agreement renewal GUEST HOUSE: Guesthouse arrangement Timely allocation of the Guest House Weekly visit to the Guest House GH Housekeeping Management GH kitchen monitor Monthly Menu Plan GH material procurement and invoice process TV and Wi Fi recharge GH Staff Management Resolve the Guest query GH Maintenance Calculate per per-month cost and maintain the MIS GH Asset Management VENDOR MANAGEMENT Vendor management (Coordinating all vendors for the smooth operations) AMC, PO, WO, and Billing Process Ensure vendor performance evaluation as per the agreement and checklist, quarterly Contract agreements with all vendors and timely renewals. Ensure statutory compliance with all vendors ASSET MANAGEMENT Company Employee Seating Inventory tracks are maintained, ensuring proper Asset Database and budget approval Timely procurement of required assets, asset codification, maintenance of the asset register, and disposal of scrap assets. Preferred candidate profile Educational Qualification: Graduate/ Post-graduate Experience: 7-8 Years

Role & responsibilities HOUSEKEEPING MANAGEMENT Day-to-day maintenance of the housekeeping activity Effective management of housekeeping services and oversight of housekeeping staff Ensure Internal and External Housekeeping for the upkeep Monitoring Inventory and Distribution of Housekeeping Material Morning time coordination with the HK Supervisor Maintain the housekeeping activity on a daily, weekly, and monthly basis Monsoon Planning Daily check all the company's inside and outside areas Follow up with the Purchase department for HK Material and maintain the stock HK inventory management, housekeeping issues are resolved on a day-to-day basis within the timeline Resolve the repair and maintenance work Scrap Management HORTICULTURE MANAGEMENT Effectively manage horticulture services Take a daily round and ensure proper landscaping PEST CONTROL MANAGEMENT Monitoring of Effective management of Pest Control Service to mitigate CGMP guidelines along with GH and other properties Timely Update: Standard Procedure of Pest Control with the Quality team CANTEEN MANAGEMENT Monthly Menu Planning and cafeteria committee meeting Monthly kitchen audit General Guest food management, VIP Guest food management Food safety and canteen cleaning work, to make a good environment Maintain hygienic safety in canteen premises Waste food management, Ensure and verify Billing and payment, Agreement renewal Ensure and check food Quality as per the standard. Resolve canteen-related issues through the canteen committee and RAY In canteen premises, Repair & Maintenance management TRAVEL MANAGEMENT The employee raises the travel request in the cab management system and allocates a cab promptly Vendor bill process, Reimbursement process, and increase savings Ticket Booking (AIR, TRAIN, BUS) Coordination with the Hotel, Guest, and ticket with the service provider TRANSPORT MANAGEMENT Daily check the cab and logbook Day-to-day handling of vehicle inspection, checking the first aid kit, and other related items. Check the Vehicle insurance certificate Check the driver grooming part Quarterly basis, check the vehicle service report Handling employee complaints and resolving the problem Monitoring of the Effective management of the Employee and visitor Transport facility Ensure and verify Billing and payment, along with Agreement renewal GUEST HOUSE: Guesthouse arrangement Timely allocation of the Guest House Weekly visit to the Guest House GH Housekeeping Management GH kitchen monitor Monthly Menu Plan GH material procurement and invoice process TV and Wi Fi recharge GH Staff Management Resolve the Guest query GH Maintenance Calculate per per-month cost and maintain the MIS GH Asset Management VENDOR MANAGEMENT Vendor management (Coordinating all vendors for the smooth operations) AMC, PO, WO, and Billing Process Ensure vendor performance evaluation as per the agreement and checklist, quarterly Contract agreements with all vendors and timely renewals. Ensure statutory compliance with all vendors ASSET MANAGEMENT Company Employee Seating Inventory tracks are maintained, ensuring proper Asset Database and budget approval Timely procurement of required assets, asset codification, maintenance of the asset register, and disposal of scrap assets. Preferred candidate profile Educational Qualification: Graduate/ Post-graduate Experience: 7-8 Years

Cook Roles and Responsibilities (Healthy Food Preparation) Primary Duties: Healthy Ingredient Preparation: Wash, chop, and prepare fresh fruits, vegetables, whole grains, and lean proteins. Use minimal processed foods, opting for organic or locally sourced ingredients when possible. Substitute unhealthy ingredients with nutritious alternatives (e.g., olive oil instead of butter, whole grains instead of refined carbs). Nutritious Cooking Techniques: Cook using health-conscious methods such as steaming, baking, grilling, or sauting with minimal oil. Avoid deep frying, heavy creams, and excessive sodium or sugar. Maintain nutritional value during preparation by avoiding overcooking. Menu Adherence and Customization: Follow specific healthy recipes or dietary plans (e.g., low-carb, gluten-free, plant-based). Prepare meals that meet dietary requirements like vegan, keto, diabetic-friendly, or allergen-free. Collaborate with dietitians or nutritionists when necessary. Food Safety and Hygiene: Maintain a clean, sanitary, and organized kitchen space. Follow food safety guidelines (HACCP or local health codes). Ensure proper food storage and temperature control to prevent contamination. Portion Control and Presentation: Measure ingredients accurately to maintain nutritional integrity. Control portion sizes in line with healthy eating standards. Present food in an appealing and appetizing manner to encourage healthy eating habits. Inventory and Sustainability: Monitor inventory of healthy and specialty ingredients. Minimize food waste and practice sustainable cooking habits. Use eco-friendly kitchen products when possible. Teamwork and Communication: Work with kitchen staff to coordinate meal timing and preparation. Communicate clearly with servers or clients about ingredients and potential allergens. Support a team culture focused on wellness and health-conscious service.