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Description
About The Business Tata Electronics Pvt. Ltd. is a prominent global player in the electronics manufacturing industry, with fast-emerging capabilities in Electronics Manufacturing Services, Semiconductor Assembly & Test, Semiconductor Foundry, and Design Services. Established in 2020 as a greenfield venture of the Tata Group, the company aims to serve global customers through integrated offerings across a trusted electronics and semiconductor value chain. With a rapidly growing workforce, the company currently employs over 65,000 people and has significant operations in Gujarat, Assam, Tamil Nadu, and Karnataka, India. Tata Electronics is committed to creating a socioeconomic footprint by employing many women in its workforce and actively supporting local communities through initiatives in environment, education, healthcare, sports and livelihood. Responsibilities Manage overall Food & Beverage operations at high volumes manufacturing set up while ensuring quality, efficiency & timely delivery. Planning, organising, and monitoring the day-to-day operations of the canteen, including the daily record-keeping, preparation, cooking and timely services. Developing, implementing and managing processes regarding food safety to ensure that correct food handling, hygiene practices are performed. Ensure that the operation of the canteen is in line with the values of the organisation Identify opportunities for process improvements, innovation and growth. Analyse customer satisfaction and ensure high performance for scores, make improvements as necessary and define specific plans to ensure customer delight. Handling complains and oversees service recovery procedures. Lead the Canteen Committee functioning and conducts regular meetings. Derive Menus and ensure the adherence without deviation. Manage and coordinate team of canteen staff, providing training, leadership, and ensure full utilization of stock, reduction of food wastages, good employee behaviour and proper hygiene. Liaison with the partner to ensure operational matters are closed timely. Monitor Inventory levels, staff deployment and operational readiness in line to business continuity & ramp plans. Monitors pest control activities to ensure that the kitchen, storage spaces and food provided to employees is hygienic and free from pests. Ensures the safety measures and regular maintenance and upkeep Takes necessary measures to control food wastage & conduct related drives Coordinate with EHS, Projects and utilities for smooth functioning. Coordinate with all operational departments to ensure smooth delivery & planning. Ensuring the health, safety and welfare of others in the canteen including undertaking a canteen risk assessment for hazards as per laid rules. Collaborate with food vendors ensuring compliances to health, safety regulations Responsible for all statutory compliance compliances related to site operations. Ensure compliance with ISO standards, FSSAI guidelines and other relevant quality and safety certifications. Coordinate with food safety & related government bodies like FSO, Local panchayat, municipal etc. Handle emergency situation effectively while prioritising users & staff safety. Maintain relationships with suppliers, vendors and partners to ensure availability of resources timely. Conducts the performance review of the team members. Reviews all invoices & financial records. Generate MIS. Monitors daily sales and consumptions of meals and operational efficiency. Strong understanding of P&L statements and ability to react with impactful strategies. Control operating costs while adhering budget guidelines. Essential Attributes Strong understanding of Food operations, customer service and industry trends. Knowledge of Nutrition & applied sciences, organisational policies, procedures and best practices Should have worked in fast pace organisations. Excellent communication & interpersonal skills to interact with guests & staffs. Understanding of budgeting, financial reporting & cost control in F&B operations. Customer-centric mindset with dedication to delivering exceptional guest satisfaction. Qualifications Degree in Hospitality Management, food technology, Nutrition or related field. Minimum 15+ years proven experience, with 5+ years in a managerial capacity with large manufacturing or industrial establishment. Detailed Knowledge of food safety standards (e.g., HACCP, FSSAI, OSHA). TUV or any similar certification is an advantage. candidates with experience of setting up and operating large industrial kitchens or catering establishment are preferred. Show more Show less
