Role & responsibilities Collecting delivery challans from F& B, sorting the same and checking for its completeness, accuracy and whether the same are acknowledged by proper authorities Follow-up for the challans not received and the challans given for correction Billing on the airlines, delivering the same and obtaining acknowledgement for receipt of invoices Booking for the purchases on the basis of RRs received from receiving department Checking the quantities and rates on the RRs with the central purchase contract rates Sending the RRs for correction if the same are not in order Payment to suppliers based on the credit period Payment of expenses after necessary approvals are obtained. Checking the bills on accuracy. To ensure the bank credits us on time for the cheque deposited and have the excessive charges debits reversed by bankers.

Roles & Responsibilities The incumbent shall be responsible for adopting a Go-To-Market strategy (GTM), search for business leads and convert these leads into business. The incumbent shall cultivate strong business relationships amongst all its customers. He / she shall act as a true ambassador on behalf of the organization. Ability to research and identify new market opportunities. The incumbent shall act as a bridge between the internal stakeholders such as Food Production / Food & Beverages / Operations / Costing & Pricing teams etc. and the external stake -holders. Shall be responsible for planning and forecasting, proposing short and long-term business development plans. Responsible for understanding customer needs and offering solutions and support; answering potential customer requirements and follow-up questions; responding to customer requests for proposals (RFPs). To create and maintain a database of customers. To create informative presentations, presenting and delivering information to potential customers, industry exhibits, trade shows and conferences. He / she should have sound knowledge of Taj SATS and its Business, Competition, Domestic Market, Cross-functional / knowledge of other functions such as Pricing, Packaging, Delivery and Sales etc. Key Skills Required Candidate must have prior experience in hotel sales and should have worked in Hotel based companies.. The incumbent should possess excellent communication skills. Proficiency in local language / dialect will have an added advantage He / she to possess good listening skills to understand the requirement of the customers. Should have a pleasing personality. High attention to detail and a focus on fact-based decision-making. Incumbent should be abreast with the latest market trends of the catering & aviation skills. Should be dynamic, motivated and target driven. He / she must be flexible with work timings/ schedule and availability. Good in networking skills to build relationships with customers. He / she will be required to travel with the aim of discovering companies with business potential. Should have good interpersonal, analyzing & follow-up skills. Proficient in computer skills i.e. Microsoft Office Suite (Excel, Word, PowerPoint and Outlook). Perks and benefits Food Provided

Facility Maintenance and Upkeep Oversee the day-to-day maintenance of the aviation catering facility, including electrical systems, HVAC, plumbing, and machinery. Ensure compliance with industry regulations, safety standards, and environmental guidelines. Monitor and optimize energy usage and efficiency across all facility systems. Develop and implement preventive maintenance schedules to minimize downtime. Facility Upgradation Assess the current infrastructure and identify areas for improvement or modernization. Lead initiatives to upgrade equipment, systems and layouts for enhanced efficiency and productivity. Collaborate with stakeholders to align upgrades with business needs and technological advancements. Incorporate sustainable practices and innovative solutions into the upgradation projects. Project Management of New Kitchens Plan, execute, and manage the construction of new kitchen facilities from inception to completion. Coordinate with architects, contractors, and suppliers to ensure timely and cost-effective project delivery. Develop project budgets, timelines, and resource allocation plans. Ensure that new kitchen designs comply with food safety standards, aviation catering specifications, and operational requirements. Conduct regular site inspections and resolve technical issues during construction. Show more Show less

Role & responsibilities: To check the day to day inspection To check Bi weekly Maintenance. To check Break Down of all the Hi lifts and other vehicles, Maintaining of Accidents and incident. Checking and maintaining of all the registers as per the ISO standards. To maintain Transport Shift Register up to date. All vehicles have to be fueled as per the requirement. Refueling of all the vehicles (Hi lifts & stand by vehicle) are done on time. To maintain the Emission Test, F C Maintenance. Perks & Benefits: Food Provided

Executive Support:Manage the VP’s calendar, appointments, and meetings.Prepare meeting agendas, take minutes, and follow up on action items.Screen emails, phone calls, and correspondence; respond or redirect as appropriate.Operational Coordination:Assist in compiling reports, presentations, and performance data for operational reviews.Coordinate with departmental heads to track key performance indicators (KPIs), project timelines, and deliverables.Support the VP with vendor, airline client, and internal team communications.Administrative Management:Organize and maintain files, records, and confidential documents.Process expense reports, travel arrangements, and reimbursements.Manage office supplies and coordinate with procurement and facility management teams as needed.Project Support:Assist in planning and execution of special projects, audits, and continuous improvement initiatives.Coordinate internal and external meetings, including site visits, audits, and inspections.Communication & Liaison:Act as a liaison between the VP’s office and internal departments or external stakeholders

Plan and Budget the food costs for all the Production Department. Create a work environment that is high in employee morale and provides constant learning & development. Develop systems and procedures that achieve higher cost efficiency and customer satisfaction. Recruitment and Performance Appraisal/ Management of the staff in the department. Develop & Implement the annual plan, linking the department’s objectives to the unit’s overall strategy. Establish quality and quantity standards of food preparation & presentation. Develop and Standardize new recipes in order to add variety Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost. Ensure availability of stock and raw materials through proper planning and co-ordination with the Stores department. Monitor adherence to Safety, Hygiene and Cleanliness standards. Work in association with the General Manager in the area of Promotions, Food Festivals, Menu planning & Pricing. Work closely with the Purchase Manager for developing Standard Purchase Specifications, Vendor Development & Evaluation etc. Co-ordinate with the Chief Engineer for Preventive Maintenance, Procurement of new equipment, Energy consumption etc. Staff and Schedule staff in order to optimize manpower. Review the monthly business reports and develop a work plan. Develop departmental trainers in association with the training department & oversee all the training activities within the department. Address any grievance and counseling issues among the department staff Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc. Identify key communities, plan various initiatives and co-ordinate the support activities.

Role & responsibilities To ensure proper miss-in-place on time To cook traditional Food including Breakfast items Should be versatile and capable of cooking with electric range, should be a quick learner and be innovative Should handle kitchen equipments, viz. Juicer, Mixer, Grinder, Chopper, Peeler, and Ovens etc. Should sanitize equipment, chopping board, and tabletops every day before and after use. Should follow recipes and be able to indent as per the requirements Assist the Chef-de-partie in the day to day responsibilities Understand the norms of hygiene and cleanliness Control costs

Role & responsibilities Checking and maintaining of all the registers as per the ISO standards. To maintain Transport Shift Register up to date. All vehicles have to be fueled as per the requirement. Refueling of all the vehicles (Hi lifts & stand – by vehicle) are done on time. To maintain the Emission Test, F C Maintenance.

Role & responsibilities To ensure proper miss-in-place on time To cook traditional Food including Breakfast items Should be versatile and capable of cooking with electric range, should be a quick learner and be innovative Should handle and maintain kitchen equipments Should follow recipes and be able to indent as per the requirements Assist the Chef-de-partie in the day to day responsibilities Be able to handle outdoor operations Should be willing to Multi Skill Should be able to converse in English to meet and interact with guests in the absence of the Chef Understand the norms of hygiene and cleanliness Control costs Follow the safety norms while handling equipment. Follow the date codes as per HACCP norms.

Role & responsibilities The Daily business reports to be presented to the Management Salaries are processed after effecting the statutory and other deductions. The deducted amounts are then disbursed to the respective funds, tax authorities Preparation of Monthly Trail Balance Monthly reconciliation of Bank Accounts Interaction with all statutory authorities for monthly filing of returns Billing on the airlines, delivering the same and obtaining acknowledgement for receipt of invoices Payment of expenses after necessary approvals are obtained. Checking the bills on accuracy. To ensure the bank credits us on time for the cheque deposited and have the excessive charges debits reversed by bankers. Produce airline account report to the management on monthly basis. Preferred candidate profile Male Candidates Preferred Perks & Benefits Food Provided

Project Management of New Kitchens Plan, execute, and manage the construction of new kitchen facilities from inception to completion. Coordinate with architects, contractors, and suppliers to ensure timely and cost-effective project delivery. Develop project budgets, timelines, and resource allocation plans. Ensure that new kitchen designs comply with food safety standards, aviation catering specifications, and operational requirements. Conduct regular site inspections and resolve technical issues during construction. Facility Maintenance and Upkeep Oversee the day-to-day maintenance of the aviation catering facility, including electrical systems, HVAC, plumbing, and machinery. Ensure compliance with industry regulations, safety standards, and environmental guidelines. Monitor and optimize energy usage and efficiency across all facility systems. Develop and implement preventive maintenance schedules to minimize downtime. Facility Upgradation Assess the current infrastructure and identify areas for improvement or modernization. Lead initiatives to upgrade equipment, systems and layouts for enhanced efficiency and productivity. Collaborate with stakeholders to align upgrades with business needs and technological advancements. Incorporate sustainable practices and innovative solutions into the upgradation projects.

Role & responsibilities To have knowledge of kitchen equipment and its proper usage. E.g. Oven, Steam Jackets etc. Must have knowledge and implementation of HACCP principles. Must possess Holding room inventory engineering knowledge. To ensure First In First Out” systems. Monitoring special and medical meals ordered by Airlines. Must know raw material specifications laid down by the management in consultation with the Executive Chef. Should be aware of costs of raw materials and should be capable of maintaining Food Cost. To follow the standardized recipes for quality and uniform taste. To help Sectional Heads at times of Airline Menu Sampling.