Menu Planning: Design nutritious, balanced menus tailored to resident or guest dietary requirements.
Budget Control: Track mess expenditure, minimize food waste, and prepare financial reports for senior management.
Client Relations: Act as the primary point of contact during events, handle customer feedback, and resolve any on-site issues promptly.
Financial Management: Establish budgets, monitor catering expenses, control food waste, and maximize venue profitability through effective pricing and resource allocation.
Inventory Control: Track stock levels, oversee the ordering of food, beverages, and supplies, and maintain equipment.
Skills: Strong leadership, financial acumen, excellent communication, and the ability to multitask under pressure.
Quality & Safety Assurance: Enforce stringent food hygiene , health and safety standards across all preparation and service areas.
Job Types: Full-time, Permanent
Pay: Up to ₹40,000.00 per month
Benefits:
- Food provided
- Health insurance
- Paid sick time
- Provident Fund
Experience:
- Mess catering : 5 years (Required)
Work Location: In person
