- To set up and periodically review the Standard operating procedures of Food Quality deliverance and to ensure adherence to the same.
- Make sure production schedule and standard recipes are followed.
- Monitor adherence to safety, Hygiene and cleanliness standards
- Menu planning, staffing and preparing of the regular duty rosters
- To be involved in Training and Multi Skilling of the staff
- Liaise with other departments for daily Operations
- To build up a database of dishes possible to be included in the future Menus
- To check and prepare MIS-in-place systematically and maintain an adequate stock of the same.
- To contribute to the development and maintenance of the Operational Manual that reflects policies, procedures, work processes and performance standards within the department




- To ensure that an effective and accurate filing system, both manual and electronic are maintained
- To regularly update the Recipe calculations
- To appropriately delegate duties and responsibilities so as to equip, develop and nurture the staff
- To monitor the hygiene standards of the department, proper food handling and storage all the time.
- To follow up on the HACCP checklist and time and temperature records.

Maintain facilities and equipment in perfect condition and implement procedures to keep breakage and losses to the absolute minimum.

📌 CDP (Chennai)
🏢 TajSATS
📍 Chennai