To ensure food sampling is carried out before start of service.
To ensure cleanliness of cafeteria is always maintained.
To ensure all kitchen and service equipment's are in working condition before operation hours.
AMC of kitchen equipment's to be monitored.
Daily briefing with catering vendor to be carried out.
Monthly vendor score card to be maintained.
Active participation in Food committee meeting. Recurring meeting invite to be sent out and MOM to be tracked.
Plan food festivals and calendars.
To ensure vendors maintain dry stock for BCP requirement
To ensure MSDS approved chemicals are used for cleaning and sanitization.
Coordinate the Lab test for food samples to be carried out quarterly through allied services.
Effective handling of generation and disposal of food waste.
Wherever OWC applicable, Food waste to be segregated (wet food and meat bone to be separated).
To ensure statutory & regulatory vendor license to operate is available and displayed at the respective vendor kiosk. Tracker to be maintained.
Create awareness on food and water wastage.
Food and raw materials to be stored as per industry standard – Monthly Audits & random Inspections to be undertaken.
Change in menu to be suggested on quarterly basis.
To ensure grooming is in place and PPE's are used by vendors during cooking and service of food or beverage.
To ensure food safety standards are adhered to.
Quarterly Base kitchen audit of caterers.
Onsite kitchens to be audited monthly.
Food inspection at the time of receiving from base kitchen to be carried out and recorded.
Food temperatures to be maintained.
Manage Dish washing equipment, area and cleaning.
Manage the Catering staff on boarding as per the Client policies.
Scheduling a training program for all the staff of the food and beverage to sub vendors
Ensuring the predetermined quality of dishes and services offered to clients is maintained.
Maintaining a very good rapport with Sr leadership
Attending meetings called for by the Client leadership
Implementing hygiene and safety standards.
Monitoring performance of the food services vendors
Performance objectives
Meet or exceed best practice in provision of services through contracts
Establishment and adherence to policies & procedures, compliance deadlines for each of the tasks as advised by the Operation Manager.
Effective management of the team
Executives F & B will have responsibility for the management of a wide range of issues, from strategic Contracts management to input on day-to-day operations.
Executives F & B will be highly familiar with the service structure, including responses to requests for assistance on Facilities Management issues from Client staff and arrangements pertaining to all operating expenditures.
