343 Catering Companies jobs in India

• Develop creative, diverse, and appealing menus for a wide range of catering events, considering seasonal ingredients, dietary restrictions, and client preferences.
• Establish and maintain rigorous food quality and presentation standards for all catered events.
• Develop and implement standardized recipes and portion control guidelines to ensure consistency and cost-effectiveness.
• Create and manage food cost budgets, optimizing purchasing and minimizing waste.
• Oversee the selection and sourcing of high-quality ingredients, building strong relationships with suppliers.
• Develop and implement effective training programs for kitchen staff, focusing on culinary techniques, food safety, and hygiene.
• Ensure strict adherence to all food safety regulations, sanitation standards (HACCP, FSSAI), and health codes.
• Troubleshoot and resolve any culinary-related issues that may arise during event planning or execution.
• Collaborate with the events and sales teams to understand client requirements and provide culinary expertise.
• Innovate and stay current with culinary trends, techniques, and industry best practices.
• Manage inventory of food supplies and kitchen equipment, ensuring adequate stock levels and proper maintenance.
• This is a leadership role that requires exceptional communication and remote management skills to guide kitchen teams effectively from a distance.

• Culinary degree or equivalent professional certification from a reputable institution.
• Minimum of 7 years of progressive experience in professional kitchens, with at least 3 years in a Head Chef or Executive Sous Chef role, preferably with catering experience.
• Proven expertise in menu development, food costing, and inventory management.
• In-depth knowledge of culinary techniques, international cuisines, and dietary accommodations.
• Strong understanding of food safety regulations and sanitation practices.
• Excellent leadership, team management, and communication skills, with a proven ability to motivate and guide staff remotely.
• Proficiency in using culinary software for recipe management, costing, and inventory is a plus.
• Creativity, a passion for food, and a keen eye for detail and presentation.
• Ability to manage multiple projects and prioritize effectively in a dynamic environment.
• This is a 100% remote position requiring strong organizational skills and the ability to manage operational aspects from afar.

• Designing and creating innovative and appealing menus for diverse events and client requirements.
• Overseeing all aspects of food preparation, cooking, and presentation to the highest standards.
• Managing and mentoring the kitchen brigade, fostering a positive and productive work environment.
• Sourcing high-quality ingredients, managing inventory, and controlling food costs.
• Ensuring compliance with all health, safety, and sanitation regulations.
• Collaborating with event planners and clients to understand their specific needs and preferences.
• Conducting taste testing sessions and refining recipes.
• Maintaining equipment and ensuring a clean and organized kitchen space.
• Staying abreast of current culinary trends and techniques.
• Assisting with menu costing and pricing strategies.

• Culinary degree or equivalent professional certification.
• Minimum of 7 years of progressive experience in high-volume catering or fine dining, with at least 3 years in a leadership role.
• Expertise in multiple cuisines and dietary requirements (e.g., vegetarian, vegan, gluten-free).
• Proven ability to manage a kitchen team and delegate tasks effectively.
• Exceptional organizational and time management skills.
• Strong understanding of food cost management and inventory control.
• Excellent communication and interpersonal skills, with the ability to interact professionally with clients and staff.
• Creative flair and a passion for culinary excellence.
• Must be physically fit and able to work long hours, including evenings and weekends, in a fast-paced environment.
• Knowledge of local food sourcing and supplier relationships in **Bhopal, Madhya Pradesh, IN** is a plus.

• Designing innovative and appealing menus for a variety of events, considering client preferences and dietary restrictions.
• Overseeing all aspects of food preparation, cooking, and presentation to ensure exceptional quality.
• Managing inventory, ordering supplies, and controlling food costs effectively.
• Leading, training, and motivating a team of kitchen staff, ensuring adherence to recipes and standards.
• Maintaining impeccable hygiene and safety standards in the kitchen, complying with all health regulations.
• Collaborating with event planners and clients to understand event details and culinary requirements.
• Conducting taste tests and quality checks before events.
• Troubleshooting any culinary issues that may arise during events.
• Ensuring efficient workflow and timely execution of all catering services.
  
• Staying updated with culinary trends and techniques to offer unique and exciting menu options.

• Conceptualize, design, and develop innovative and appealing menus for various events (weddings, corporate functions, private parties, etc.).
• Oversee all food preparation, ensuring the highest standards of quality, taste, and presentation.
• Manage kitchen operations, including inventory control, procurement of ingredients, and maintaining a safe and sanitary work environment.
• Lead, train, and mentor kitchen staff, fostering a positive and productive team atmosphere.
• Ensure compliance with all food safety regulations and health standards.
• Control food costs and labor expenses to maintain profitability.
• Collaborate with event planners and clients to understand their vision and deliver exceptional culinary experiences.
• Develop and implement catering policies and procedures.
• Stay updated on the latest culinary trends, techniques, and ingredients.
• Manage external vendor relationships for specialty ingredients or services.

• Manage all aspects of catering operations, including menu planning, food preparation, event execution, and post-event wrap-up.
• Lead, train, and mentor a team of chefs, kitchen staff, service staff, and event coordinators, ensuring high standards of performance and professionalism.
• Develop and maintain strong relationships with clients, understanding their needs and ensuring successful event delivery.
• Oversee inventory management, procurement of food and beverage supplies, and cost control to maintain profitability targets.
• Ensure strict adherence to all health, safety, and hygiene regulations (HACCP standards).
• Plan and execute catering services for a diverse range of events, from intimate gatherings to large-scale corporate functions and weddings.
• Collaborate with event planners and venue managers to coordinate logistics, staffing, and service flow for seamless event execution.
• Develop and implement operational policies and procedures to enhance efficiency and service quality.
• Manage vendor relationships for supplies, equipment, and external services.
• Monitor customer feedback and implement improvements to enhance guest satisfaction.
• Prepare operational reports, budgets, and forecasts for senior management.

• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Minimum of 6-9 years of progressive experience in catering management, with a significant focus on event catering and operations.
• Proven experience in managing large-scale events and high-volume catering operations.
• Strong leadership and team management skills, with the ability to motivate and inspire staff.
• Excellent understanding of culinary operations, food safety standards, and inventory management.
• Exceptional customer service and client relationship management skills.
• Strong organizational, problem-solving, and multitasking abilities.
• Proficiency in event management software and standard office applications.
• Ability to work flexible hours, including evenings, weekends, and holidays, as dictated by event schedules.
• Valid FSSAI certification and knowledge of local food safety regulations.

Company Description

Agastya Foods & Beverages Private Limited is a pioneering brand in the food and beverage industry, renowned for its exceptional range of corporate meals that blend taste, innovation, and quality. Our focus is on providing a delightful experience for our customers through creative and sustainable solutions. As we continue to expand, we are searching for a dynamic and skilled professional to join our team and contribute to our growth.

Role Description

This is a full-time on-site role for a Corporate Catering Sales professional, located in Gurugram. The individual in this role will be responsible for driving catering sales, ensuring customer satisfaction, and providing excellent customer service. Day-to-day tasks will include identifying potential clients, managing sales pipelines, coordinating with the operations team, and developing strategies to boost sales within the corporate segment.

Qualifications

Corporate

• Catering Sales experience is Must
• Customer Satisfaction and Customer Service skills
• Proven Sales abilities and experience in managing sales pipelines
• Strong interpersonal and communication skills
• Ability to work collaboratively with the operations team
• Bachelor's degree in Business, Marketing, Hospitality, or related field
• Experience in the food and beverage industry is a plus

• Develop and manage customized menus for corporate events and functions.
• Oversee all aspects of catering operations, from planning to execution.
• Manage and motivate a team of catering staff, including chefs and servers.
• Ensure high standards of food quality, presentation, and safety.
• Control inventory, ordering, and cost management for catering supplies.
• Build and maintain strong relationships with clients and vendors.
• Develop and manage catering budgets and financial forecasts.
• Ensure compliance with all food safety and hygiene regulations.
• Handle client inquiries, proposals, and contract negotiations.
• Troubleshoot and resolve any issues during events to ensure client satisfaction.

• Bachelor's degree in Hospitality Management, Food Service Management, or a related field.
• Minimum of 5 years of experience in catering management, with a focus on corporate events.
• Proven leadership and team management skills.
• Strong understanding of culinary arts, menu planning, and food preparation.
• Excellent knowledge of food safety and hygiene standards.
• Exceptional organizational and time management abilities.
• Strong communication, interpersonal, and client service skills.
• Proficiency in budget management and financial reporting.
• Ability to work effectively in a hybrid environment.

• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation.
• Develop creative and appealing menus for various corporate events, considering dietary restrictions and client preferences.
• Manage inventory, ordering of supplies, and ensure cost-effective food purchasing.
• Maintain strict adherence to food safety, sanitation, and hygiene regulations.
• Lead, train, and mentor kitchen staff, fostering a positive and productive work environment.
• Ensure consistency and quality in all dishes served.
• Collaborate with the event planning team to understand client needs and event specifics.
• Manage kitchen budget and control food costs effectively.
• Conduct regular quality checks and taste panels.
• Stay updated with culinary trends and implement new techniques and recipes.
• Manage equipment maintenance and ensure the kitchen is kept in an organized and sanitary condition.
• Handle any kitchen-related issues or emergencies promptly and efficiently.

• Professional culinary degree or equivalent experience.
• Minimum of 7 years of experience in a professional kitchen, with at least 3 years in a Head Chef or Senior Sous Chef role, preferably in catering or hospitality.
• Expertise in various cooking techniques and international cuisines.
• Strong knowledge of food safety standards (HACCP).
• Excellent leadership, team management, and communication skills.
• Proven ability to manage a kitchen budget and control costs.
• Creativity and passion for culinary arts.
• Ability to work under pressure and manage multiple orders simultaneously.
• Strong organizational and time-management skills.
• Experience with menu costing and development.
• A portfolio of previous catering creations is a plus.