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 (India)
🏢 TajSATS
📍 India