Supervise and manage daily operations of the institutional catering unit ensuring smooth workflow and coordination among kitchen and service teams Ensure consistency in food quality taste presentation and portion control across all meals served Monitor and enforce adherence to standardized recipes cooking techniques and food handling procedures Oversee bulk cooking operations assembly packaging and distribution of meals to client locations Maintain high standards of hygiene cleanliness and food safety in the kitchen and storage areas Control food wastage spillage and pilferage optimizing cost efficiency Coordinate with procurement teams for proper storage handling and usage of raw materials ingredients and supplies Supervise kitchen staff providing guidance training and performance feedback Ensure compliance with statutory regulations food safety and health standards Address client feedback quality issues or operational challenges promptly and effectively Maintain accurate records of production inventory and catering operations Support special institutional events live counters or large-scale meal preparation when required Report operational quality or staffing issues to the Chef Manager Operations Manager Follow company policies standard operating procedures and instructions from seniors Perform any other duties assigned by the Chef Manager Operations Manager Management Job Types Full time Permanent Pay 300 000 00 - 600 000 00 per year Benefits Food provided Leave encashment Paid sick time Paid time off Provident Fund Ability to commute relocate Hyderabad Telangana Reliably commute or planning to relocate before starting work Required Application Question s Preferred Hotel Management Experience in Catering Restaurants Hotels Education Bachelor s Required Experience 5yeras 3 years Required Willingness to travel 100 Required Work Location In person

📌 Unit Manager (Telangana)
🏢 KMK GLOBAL
📍 Telangana