1,554 Catering Staff jobs in India

Assistant professors are academic professionals who typically teach courses, conduct research, and mentor students in universities or colleges. In addition to preparing and delivering lectures and lessons, their duties and responsibilities also include assessing student performance through exams, assignments, and other forms of testing.

The primary duties of an assistant professor include the following:

• Oversee all aspects of catering operations, including menu planning, food preparation, service execution, and post-event clean-up.
• Manage and train catering staff, ensuring high standards of professionalism, service quality, and hygiene.
• Develop creative and customized menus in collaboration with clients and the culinary team, considering dietary restrictions and preferences.
• Manage event logistics, including staffing, equipment, venue setup, and transportation.
• Ensure all catering activities comply with health, safety, and sanitation regulations.
• Develop and manage the catering budget, controlling costs for food, labor, and supplies while maximizing profitability.
• Build and maintain strong relationships with clients, understanding their event requirements and ensuring their satisfaction.
• Source and manage relationships with suppliers and vendors to ensure quality ingredients and competitive pricing.
• Conduct site inspections and venue assessments for new catering opportunities.
• Monitor industry trends and customer feedback to continuously improve catering services and offerings.
• Handle client inquiries, prepare proposals, and negotiate contracts.
• Manage inventory of catering equipment and supplies, ensuring adequate stock levels.
• Resolve any client issues or complaints promptly and professionally.
• Collaborate with other departments, such as event planning and sales, to ensure seamless event execution.
• Ensure efficient and timely service delivery for all events, adhering to schedules.

• Proven experience of at least 5 years as a Catering Manager, Banquet Manager, or in a similar leadership role within the hospitality or catering industry.
• Strong understanding of food and beverage operations, menu development, and cost control.
• Excellent leadership, team management, and motivational skills.
• Exceptional customer service and client relationship management abilities.
• Proficiency in event planning and coordination.
• Knowledge of health, safety, and sanitation standards in food service.
• Strong financial acumen and experience in budgeting and P&L management.
• Excellent communication, negotiation, and problem-solving skills.
• Ability to work under pressure and manage multiple events simultaneously.
• A degree or diploma in Hospitality Management, Culinary Arts, or a related field is preferred.
• Flexibility to work evenings, weekends, and holidays as required by event schedules.
• A creative flair for menu design and presentation is a significant advantage.
• Experience with event management software is beneficial.

• Plan, organize, and execute all catering events, ensuring smooth operations.
• Manage and lead the catering staff, including chefs, servers, and kitchen assistants.
• Develop creative and appealing menus tailored to client needs and dietary restrictions.
• Oversee food preparation, presentation, and service to maintain high-quality standards.
• Manage budgets, control costs, and ensure profitability of catering services.
• Maintain inventory of food, beverages, and supplies, and place orders as needed.
• Ensure compliance with all health, safety, and hygiene regulations.
• Build and maintain strong relationships with clients, vendors, and suppliers.
• Handle client inquiries, proposals, and contract negotiations.
• Continuously evaluate and improve catering services based on feedback and market trends.

• Bachelor's degree in Hospitality Management, Culinary Arts, or a related field.
• Minimum of 5 years of experience in catering management or event planning.
• Proven experience in menu planning, food costing, and budget management.
• Strong leadership and team management skills.
• Excellent organizational and time management abilities.
• Knowledge of food safety and hygiene standards.
• Strong communication and interpersonal skills.
• Ability to work flexible hours, including evenings and weekends, as needed.
• Proficiency in Microsoft Office Suite.

• Consult with clients to understand their event needs, preferences, and budget constraints.
• Develop customized menus, ensuring a balance of creativity, taste, and presentation.
• Oversee the planning and execution of all catering events, from small gatherings to large-scale functions.
• Manage and coordinate with the culinary team, ensuring high-quality food preparation and presentation.
• Develop and manage the catering budget, optimizing costs while maintaining quality.
• Source and maintain relationships with reliable suppliers for ingredients and equipment.
• Ensure compliance with all health, safety, and hygiene regulations in food preparation and service.
• Manage event logistics, including staffing, venue coordination, and equipment rental.
• Address client inquiries and resolve any issues or complaints that may arise during event planning or execution.
• Stay updated on culinary trends, dietary requirements, and industry best practices.
• Train and manage catering staff, fostering a professional and efficient service team.
• Evaluate event success and gather client feedback for continuous improvement.

• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Minimum of 6 years of experience in catering management, event planning, or a similar role in the hospitality industry.
• Proven experience in menu planning, food preparation, and event execution.
• Strong knowledge of culinary techniques, food safety, and hygiene standards.
• Excellent client communication, negotiation, and interpersonal skills.
• Proficiency in event management software and standard office applications.
• Ability to manage multiple events simultaneously and work under pressure.
• Creative flair and passion for delivering exceptional dining experiences.
• Strong leadership and team management abilities.
• Flexibility to work varying hours, including evenings and weekends, as required by event schedules.

• Supervise catering staff during events, providing direction and support.
• Ensure all food and beverage service meets established quality and presentation standards.
• Manage event setups, including table arrangements, décor, and service stations.
• Oversee the service of food and beverages to guests, ensuring a positive experience.
• Coordinate with kitchen staff to ensure timely and accurate delivery of food.
• Maintain cleanliness and organization of service areas, adhering to hygiene standards.
• Address guest inquiries and concerns promptly and professionally.
• Assist in training new catering staff on service procedures and protocols.
• Manage inventory of service supplies and report needs for replenishment.
• Ensure efficient breakdown and cleanup of event spaces post-service.

• Previous experience as a Catering Supervisor, Banquet Captain, or in a similar supervisory role.
• Strong knowledge of food and beverage service standards and techniques.
• Excellent leadership and team management skills.
• Effective communication and customer service abilities.
• Ability to work flexible hours, including evenings, weekends, and holidays, as event schedules dictate.
• Physical stamina to stand for long periods and lift moderate weights.
• High school diploma or equivalent; formal training in hospitality or catering is a plus.

• Supervise and manage catering staff during events.
• Coordinate event logistics, including menu planning and setup.
• Ensure food quality, presentation, and timely service.
• Manage inventory of food supplies and equipment.
• Maintain high standards of hygiene and food safety.
• Liaise with clients to understand their requirements and preferences.
• Handle client feedback and resolve any issues promptly.
• Train and mentor catering team members.
• Oversee event budgets and cost control.

• Proven experience in catering supervision or management.
• Strong knowledge of food safety and hygiene standards.
• Excellent organizational and time-management skills.
• Leadership and team management abilities.
• Customer service and communication skills.
• Experience in menu planning and event coordination.

• Supervise and coordinate all aspects of catering events, from preparation to service and cleanup.
• Manage and train catering staff, including chefs, servers, and event assistants.
• Ensure high standards of food quality, presentation, and hygiene are maintained at all times.
• Develop and maintain relationships with clients, understanding their needs and ensuring successful event execution.
• Create menus and cost proposals in collaboration with the culinary team.
• Manage inventory of food, beverages, and supplies, placing orders as needed.
• Ensure compliance with all health, safety, and sanitation regulations.
• Handle client inquiries, feedback, and resolve any issues that may arise during events.
• Oversee the setup and breakdown of catering areas, ensuring a professional presentation.
• Manage budgets and control costs to ensure profitability of catering services.
• Plan staffing schedules and delegate tasks effectively to the catering team.

• Proven experience in a supervisory role within the catering or hospitality industry.
• Strong knowledge of food preparation, presentation, and safety standards (HACCP).
• Excellent leadership, communication, and interpersonal skills.
• Ability to manage multiple events simultaneously and work under pressure.
• Proficiency in inventory management and cost control.
• A passion for delivering exceptional customer service.
• Flexibility to work evenings, weekends, and holidays as required by event schedules.
• Degree or certification in Hospitality Management or a related field is preferred.
• Ability to stand for extended periods and lift moderate weights.
• Problem-solving skills and a proactive approach to challenges.

• Supervise and lead catering staff, ensuring efficient operations.
• Oversee food preparation, cooking, and presentation to meet quality standards.
• Manage inventory, ordering, and receiving of food supplies and equipment.
• Ensure compliance with all health, safety, and sanitation regulations.
• Coordinate catering services for various events and functions.
• Interact with clients to understand their needs and ensure satisfaction.
• Handle customer feedback and resolve any issues or complaints effectively.
• Train and mentor new catering staff.
• Maintain cleanliness and organization of kitchen and serving areas.
• Manage event setups and breakdowns efficiently.

• Proven experience as a Catering Supervisor or in a similar role within the food service industry.
• Strong knowledge of food preparation, presentation, and safety standards.
• Excellent leadership, team management, and communication skills.
• Good organizational and time management abilities.
• Customer service orientation with a focus on client satisfaction.
• Ability to work effectively in a fast-paced environment and under pressure.
• Knowledge of inventory management and cost control.
• Flexibility to work evenings, weekends, and holidays as needed.
• Basic culinary skills are a plus.
• Valid food handler's permit or certification.

• Oversee all catering operations, ensuring high-quality service and client satisfaction.
• Develop and customize menus based on client requirements and dietary needs.
• Manage event planning, logistics, and execution from start to finish.
• Supervise, train, and schedule catering staff for various events.
• Manage catering budgets, control costs, and ensure profitability.
• Source and manage relationships with suppliers for ingredients and equipment.
• Ensure compliance with food safety, hygiene, and health regulations.
• Handle client inquiries, proposals, and contract negotiations.
• Maintain inventory of catering supplies and equipment.
• Conduct post-event evaluations and solicit client feedback for continuous improvement.

• Diploma or degree in Hospitality Management, Culinary Arts, or a related field.
• Minimum of 4 years of experience in catering management or a similar role.
• Proven experience in event planning and execution.
• Strong leadership, communication, and interpersonal skills.
• Excellent knowledge of menu planning, food preparation, and presentation.
• Proficiency in budget management and cost control.
• Understanding of food safety and hygiene standards.
• Ability to work under pressure and manage multiple events simultaneously.
• Client-focused with strong problem-solving abilities.
• Flexibility to work evenings, weekends, and holidays as needed.