Catering Executive

Role Summary: The Catering Executive will be responsible for overseeing and managing all aspects of food services and hospitality within the organization's facilities in India. This role ensures the provision of high-quality, safe, and cost-effective catering services to employees and guests, adhering to company standards and regulatory requirements.

Key Responsibilities:
- Plan and manage daily catering operations, including menu planning, procurement of supplies, food preparation, and service delivery.
- Supervise catering staff, including chefs, kitchen assistants, and service personnel, ensuring efficient workflow and adherence to hygiene standards.
- Monitor food quality, presentation, and taste, conducting regular checks and making necessary adjustments.
- Manage inventory of food supplies, kitchen equipment, and consumables, ensuring optimal stock levels and minimizing wastage.
- Develop and manage the catering budget, controlling costs and seeking opportunities for cost savings.
- Ensure compliance with all health, safety, and hygiene regulations related to food handling and preparation.
- Coordinate with external vendors and suppliers for procurement of ingredients and services.
- Handle customer feedback and complaints, resolving issues promptly and professionally.
- Organize and cater for special events, meetings, and conferences as required.
- Maintain records of catering activities, including inventory, expenses, and staff performance.