Position: Manager / Senior Executive – Menu Planning & Costing
Department: Menu Planning / Operations
Reporting To: General Manager
Experience: Minimum 3–4 years of direct/core experience in Menu Planning
Key Responsibilities:
- Prepare weekly, fortnightly & monthly menus for multiple corporate/industrial catering locations.
- Food costing, recipe costing & cost-per-pax calculation.
- Plan balanced menus considering nutrition, calories, portion size & seasonal availability.
- Analise consumption, wastage & client feedback.
- Coordinate with Chefs, Operations, Purchase & Clients.
- Ensure menu variety and avoid unnecessary repetition.
- Review raw-material prices and their impact on menu costing.
- Maintain menu masters and menu-related data in ERP/software.
- Support development of future AI/ML-based menu-planning systems.
Preferred Industry Experience: Corporate cafeterias, industrial canteens, institutional catering, central kitchens or large-scale food-service operations.
Note: This is a specialized corporate/industrial catering menu-planning role, not a restaurant, banquet or party-menu role.
Interested candidates can share their CV with HR. (Pankaj Tomer) - (phone hidden)
Pay: ₹40,000.00 - ₹50,000.00 per month
Perks
- Food provided
- Health insurance
- Provident Fund