“Responsible for the overall management and smooth operation of industrial catering services, ensuring quality food, hygiene, safety, and customer satisfaction.”

“To manage daily food production, meal planning, manpower allocation, and service delivery in accordance with company standards and client requirements.”

“To ensure timely preparation and distribution of nutritious, hygienic, and cost-effective meals for employees and industrial personnel.”

“To maintain food safety, sanitation, and statutory compliance across the kitchen, dining hall, and food storage areas.”

“To monitor food costs, inventory, wastage, and operational expenses to achieve maximum efficiency and profitability.”

“To supervise catering staff, provide training, and ensure discipline, productivity, and skilled conduct.”

“To coordinate with clients, suppliers, HR departments, and factory management to ensure uninterrupted catering operations.”

📌 Kitchen Manager/Sous Chef (Chennai)
🏢 Trupthi Wellness Private
📍 Chennai