Job Responsibilities

• Lead food preparation for catering and event-based services
• Develop catering-friendly healthy and quality menus
• Ensure taste, presentation, and hygiene standards
• Supervise kitchen team during high-volume production
• Maintain consistency in large-scale food production
• Control wastage and ensure cost efficiency

Required Educational Qualifications

• Graduation Equivalent in Any discipline

Additional Qualifications

• Age At least 26 years
• Strong experience in catering or large-scale kitchen operations will be preferred
• Ability to prepare and manage food production in bulk for events and catering services
• Good knowledge of multi-cuisine, especially healthy and hygienic food preparation
• Experience in hotel, restaurant, or catering industry will be an added advantage

Education

• Minimum SSC pass or equivalent educational qualification

Experience

• At least 5 years
• The applicants should have experience in the following business area(s): Group of Companies, Food (Packaged), Catering

Required Skills

• Strong motivation and commitment for work

Job Benefits

• As per company Policy