•Independently oversee back-end and kitchen operations, including food production, storage, receiving, preparation and dispatch.
•Establish and monitor food quality, hygiene and food-safety controls across cafeteria, pantry, kitchen and allied F&B operations.
•Ensure adherence to applicable FSSAI requirements, food-safety practices, hygiene protocols and QHSE standards.
•Conduct regular kitchen, storage, receiving and food-handling inspections, including temperature, sanitation and pest-control checks.
•Monitor raw-material quality, vendor supplies, shelf life, storage conditions and FIFO/FEFO practices.
•Drive vendor performance management, including SLA adherence, quality, hygiene, manpower, service standards and corrective actions.
•Independently manage food complaints, quality deviations, foreign-object/pest incidents and RCA/CAPA, ensuring timely closure.
•Monitor food wastage, consumption patterns, portion control and operational efficiency.
•Drive sustainability initiatives covering food waste, water, energy, packaging and responsible sourcing.
•Review and monitor F&B MIS, operational KPIs, hygiene scores, audit findings and service-level performance.
•Coordinate with QHSE, Facilities, Procurement, HR and business stakeholders to ensure seamless F&B operations.
•Support menu planning, trials, new vendor onboarding and operational readiness, with strong focus on quality and employee experience.
•Conduct vendor audits, kitchen audits and periodic compliance reviews, ensuring corrective actions are implemented.
•Ensure the cafeteria operates with a strong focus on food safety, consistency, employee experience and commercial discipline.
•Ability to independently manage the operation on ground, identify gaps, challenge vendors and drive corrective action without continuous supervision.
Ideal Candidate Profile:
•Degree/Diploma in Hotel Management, Food Technology, Hospitality, F&B Management or related discipline.
•Strong hands-on experience in corporate F&B / institutional catering / large-scale cafeteria operations.
•Thorough knowledge of back-end kitchen operations, food quality, hygiene, food safety and sustainability.
•Good understanding of FSSAI requirements, HACCP principles and food-safety controls.
•Experience managing F&B vendors, service partners and multi-stakeholder corporate environments.
•Strong operational judgement with the ability to independently monitor, intervene, resolve and escalate issues.
•Prior experience in BFSI / Fintech / IT corporate cafeterias would be an advantage.
Key Skills & Competencies
Strong knowledge of F&B operations and hygiene standards
Vendor and stakeholder management skills
Good communication and interpersonal abilities
Problem-solving and multitasking skills
Basic knowledge of MS Excel and reporting
