The Operations Executive will manage and coordinate the day-to-day operations of TKC and TCR, ensuring smooth kitchen functioning, timely procurement of materials, proper inventory and store management, and adherence to hygiene and operational standards.
Key Responsibilities
1. Daily Operations Management
- Manage and oversee the day-to-day operations of TKC and TCR.
- Ensure smooth and efficient functioning of kitchen and related operational activities.
- Coordinate with the Operations Head and relevant team members to address operational requirements.
- Monitor daily activities and ensure that operational procedures are followed consistently.
2. Procurement & Raw Material Management
- Identify and procure raw materials and other supplies required for kitchen operations.
- Ensure timely availability of ingredients and operational supplies.
- Coordinate with approved vendors and suppliers for regular procurement.
- Check the quality, quantity, and freshness of materials received.
- Maintain proper records of purchases and incoming materials.
3. Kitchen Store & Inventory Management
- Ensure proper management and organization of the kitchen storeroom.
- Maintain accurate inventory records of raw materials, supplies, and other kitchen items.
- Monitor stock levels and initiate timely replenishment to avoid shortages.
- Ensure proper storage of materials according to food safety and storage requirements.
- Monitor expiry dates and follow appropriate stock rotation practices such as FIFO/FEFO.
- Minimize wastage, pilferage, and unnecessary consumption of materials.
4. Hygiene & Food Safety
- Ensure high standards of cleanliness and hygiene across the kitchen and operational areas.
- Monitor personal hygiene practices of kitchen and support staff.
- Ensure proper cleaning and sanitation of kitchen equipment, work areas, storage areas, and utensils.
- Ensure raw materials and food items are handled and stored safely.
- Identify hygiene-related issues and take corrective action promptly.
- Ensure compliance with applicable food safety and hygiene standards.
5. Coordination & Reporting
- Coordinate with kitchen staff, vendors, housekeeping/support teams, and management as required.
- Maintain daily operational records and reports.
- Escalate operational issues, shortages, quality concerns, or maintenance requirements to the Operations Head.
- Support the Operations Head in implementing operational improvements and maintaining service standards.
Key Skills & Competencies
- Strong organizational and coordination skills.
- Valuable knowledge of kitchen operations and food material procurement.
- Inventory and store management skills.
- Good understanding of food hygiene and sanitation practices.
- Vendor coordination and negotiation skills.
- Ability to monitor multiple operational activities simultaneously.
- Good communication and interpersonal skills.
- Attention to detail and ability to maintain accurate records.
- Ability to work in a fast-paced kitchen/food-service environment.
Key Performance Areas (KPIs)
- Smooth and uninterrupted daily operations.
- Timely procurement and availability of required materials.
- Accurate inventory and store management.
- Reduction in material wastage and stock discrepancies.
- Maintenance of high hygiene and cleanliness standards.
- Proper documentation and reporting.
- Effective coordination with vendors and internal teams.