Wevid Ventures Private Limited is a hospitality company specializing in corporate and premium catering services. The company delivers professionally managed food, hospitality, and event experiences for businesses, corporate events, and special occasions.

With a strong emphasis on quality, reliability, operational efficiency, and service excellence, Wevid Ventures is building a structured and scalable catering operation focused on consistent food quality, timely execution, professional service, and customer satisfaction.

Role Description

Wevid Ventures Private Limited is looking for an experienced Kitchen Operations Head – Corporate Catering to lead end-to-end kitchen operations for corporate and premium catering assignments in Hyderabad.

This is a hands-on operational leadership role responsible for converting confirmed catering orders into structured kitchen production plans and ensuring that food is produced, quality-checked, packed and made ready for dispatch according to the required timelines.

The role involves managing multiple catering orders and dispatches simultaneously, often with different menus, quantities, service timings and destinations. The Kitchen Operations Head will be responsible for ensuring that the right food, in the right quantity and quality, is ready at the right time for every dispatch.

The role will work closely with Execution, Procurement, Stores and Event Service teams to ensure smooth coordination from order confirmation through production and dispatch.

Key Responsibilities

Production Planning & Kitchen Operations

- Review confirmed catering orders, menus, quantities, service timings and dispatch requirements.
- Prepare daily and weekly kitchen production plans for multiple orders.
- Plan item-wise production quantities, preparation requirements and cooking sequences.
- Schedule production based on dispatch priorities and service timelines.
- Coordinate multiple production activities running simultaneously.
- Identify production constraints and potential delays before they impact dispatch.
- Ensure kitchen operations follow established SOPs and production standards.

Raw Material, Inventory & Procurement

- Review available stock against confirmed catering requirements.
- Calculate raw-material requirements based on menu, quantities and production plans.
- Identify shortages and coordinate purchase requirements with procurement/stores.
- Ensure ingredients and supplies are available according to the production schedule.
- Monitor material consumption, wastage and inventory utilization.
- Support vendor coordination and cost-control initiatives.

Bulk Food Production

- Supervise large-volume food production for corporate and premium catering assignments.
- Establish item-wise quantities,



grammage and preparation requirements.
- Plan mise-en-place and cooking sequences.
- Allocate kitchen manpower based on production requirements.
- Monitor production progress against planned timelines.
- Ensure multiple orders can be produced simultaneously without compromising quality or dispatch schedules.

Food Quality, Hygiene & Food Safety

- Establish and maintain consistent food preparation and cooking standards.
- Monitor taste, texture, doneness, appearance, consistency and portion control.
- Conduct quality checks before food is released for packing.
- Ensure food safety, hygiene and sanitation standards are consistently followed.
- Maintain kitchen cleanliness, storage and waste-management standards.
- Ensure compliance with applicable food safety and regulatory requirements.

Packing & Dispatch Readiness

- Coordinate order-wise packing requirements with the Execution team.
- Ensure the correct food items and quantities are packed for each order.
- Verify accompaniments, condiments, disposables and labels where applicable.
- Maintain appropriate packing and dispatch checklists.
- Coordinate multiple dispatches with different timings and destinations.
- Ensure food is released from the kitchen according to the planned dispatch schedule.
- Immediately escalate any shortage, quality issue or potential dispatch delay.

Kitchen Team Management

- Lead and supervise chefs, cooks, kitchen supervisors, helpers and other kitchen personnel.
- Prepare manpower allocation based on daily production requirements.
- Set clear responsibilities, production targets and timelines.
- Monitor attendance, productivity, discipline and performance.
- Train team members on kitchen SOPs, hygiene and production standards.
- Develop a reliable kitchen workforce and backup manpower structure.

Cost & Operational Control

- Monitor food cost, material consumption and kitchen wastage.
- Identify operational inefficiencies and implement corrective actions.
- Support budgeting and resource planning for catering operations.
- Track production performance against planned quantities and timelines.
- Identify opportunities to improve productivity without compromising food quality or service standards.

Coordination & Reporting

- Coordinate closely with Execution Managers and event teams regarding production and dispatch requirements.




- Maintain clear visibility of daily production status and pending activities.
- Report production delays, shortages, quality issues and operational incidents to management.
- Maintain appropriate daily kitchen and production reports.
- Review operational performance and recommend process improvements.

What We're Looking For

- 7+ years of experience in kitchen operations, food production, catering or large-scale food service.
- Strong experience in corporate catering, institutional catering, bulk catering, banquet production, central kitchens or similar large-scale food operations.
- Proven experience managing multiple orders or production requirements simultaneously.
- Experience managing and leading large kitchen teams.
- Strong understanding of bulk food production, production planning and kitchen scheduling.
- Experience with raw-material planning, inventory control and wastage management.
- Strong understanding of food quality, hygiene and food safety practices.
- Ability to work with strict production and dispatch timelines.
- Strong coordination and communication skills.
- Strong analytical and problem-solving abilities.
- Ability to manage operational pressure and resolve issues quickly.
- Comfortable working in a hands-on, fast-paced kitchen environment.

Preferred Qualifications

- Diploma or degree in Hotel Management, Culinary Arts, Food Production or a related field.
- Experience in corporate or institutional catering.
- Experience handling high-volume food production.
- Knowledge of HACCP, FSSAI and commercial kitchen hygiene standards.
- Familiarity with inventory, production or kitchen management systems.
- Good working knowledge of Excel or similar reporting tools.
- Experience managing multiple simultaneous catering dispatches is highly preferred.

Key for this role This role is specifically focused on large-scale catering and multi-order kitchen operations.

Candidates with experience in corporate catering, institutional catering, banquet kitchens, central kitchens, industrial catering or large-volume food production are particularly encouraged to apply.

Experience only in a restaurant or delivery-focused kitchen may not be sufficient unless the candidate has also handled bulk production, large teams and multiple simultaneous orders or dispatches.

What Success Looks Like The Kitchen Operations Head will ensure:

Confirmed Orders → Production Planning → Raw Materials Ready → Food Production → Quality Control → Packing → Dispatch Readiness The objective is to build a disciplined, scalable and repeatable kitchen operation capable of handling multiple corporate catering requirements while maintaining quality, cost control and timely execution.

📌 Kitchen Operations Head – Corporate Catering (Hyderabad)
🏢 Wevid Ventures Private
📍 Hyderabad