Job openings for Catering Resident Supervisor in Nashik

Key Responsibilities
🍽️ Operations Management
Service Delivery: Oversee all aspects of daily food service operations, including meal preparation, food presentation, setup, serving, and clean-up for breakfast, lunch, dinner, and special events.
Quality Control: Ensure all food items are prepared, stored, and served according to established quality standards, presentation guidelines, and portion controls.
Inventory & Ordering: Manage inventory levels for food, beverages, and supplies. Process orders efficiently, minimize waste, and conduct regular stock checks.
Equipment Maintenance: Ensure all kitchen and service equipment (e.g., ovens, refrigerators, serving stations) are properly maintained, cleaned, and fully operational.
🧑‍🍳 Team Leadership & Training
Staff Supervision: Lead, schedule, and manage the on-site catering team (chefs, cooks, servers, dishwashers). Delegate tasks and monitor performance throughout the shift.
Training & Development: Conduct on-the-job training for new staff on service standards, food handling, hygiene, and client-specific protocols.
Morale: Foster a positive, productive, and cooperative work environment.
🧼 Safety, Hygiene, & Compliance
Food Safety: Enforce strict adherence to all local health codes, HACCP (Hazard Analysis Critical Control Point) guidelines, and internal food safety procedures.
Sanitation: Ensure the kitchen, dining area, and storage spaces are cleaned and sanitized regularly to maintain the highest standards of hygiene.
Compliance: Maintain all necessary licenses and permits for the catering unit.
🤝 Client Relations
Client Satisfaction: Serve as the primary point of contact for the client's representative (e.g., the facility manager). Address and promptly resolve any service complaints or issues.
Menu Planning Support: Collaborate with the Head Chef or Catering Manager to plan menus, ensuring variety, nutritional balance, and adherence to budgetary constraints.