Kitchen Executive

JD: Kitchen Operations, Sales & Service Executive – Cafeteria

• Department: BHM
• Location: Bengaluru
• Employment Type: Full-Time
• Experience: 2–5 years in Cafeteria, QSR, Restaurant, Institutional Food Service or Hospitality Operations

About the Role

AIMS Institutes is looking for a proactive and responsible Kitchen Operations, Sales & Service Executive to manage and coordinate the complete day-to-day operations of the institutional cafeteria .

The role will be responsible for ensuring smooth kitchen operations, food quality, hygiene, inventory, vendor coordination, sales, billing, customer service, staff management and overall cafeteria performance. The candidate should have strong operational discipline, basic commercial understanding and the ability to manage a fast-paced institutional food-service environment.

Key Responsibilities

1. Kitchen & Food Operations

Manage the complete day-to-day functioning of the cafeteria and kitchen.

Coordinate food preparation, cooking, portioning, serving and replenishment.

Ensure timely preparation and availability of breakfast, lunch, snacks, beverages and other approved food items.

Plan daily production based on expected student and staff requirements.

Monitor portion sizes, food presentation, taste and consistency.

Minimize food wastage and ensure optimum utilization of raw materials.

Ensure proper storage, labeling and handling of food items.

Monitor kitchen equipment and coordinate maintenance/repair whenever required.

Ensure smooth opening and closing of the cafeteria as per operational timings.

2. Food Quality & Hygiene

Maintain high standards of food quality, hygiene and cleanliness.

Ensure compliance with applicable FSSAI, food safety, hygiene and institutional requirements .

Monitor personal hygiene and grooming standards of kitchen and service staff.

Ensure proper cleaning and sanitization of kitchen, counters, dining areas, utensils and equipment.

Monitor food storage temperatures and expiry dates wherever applicable.

Ensure FIFO/FEFO practices for inventory management.

Immediately report any food-quality, hygiene or safety concern to the concerned authority.

3. Inventory & Purchase Coordination

Maintain daily records of raw materials, consumables and other cafeteria requirements.

Monitor stock levels and prepare purchase/requisition requirements.

Coordinate with approved vendors for timely supply of vegetables, groceries, dairy products, beverages, meat/other approved items and consumables.

Check quantity and quality of materials received.

Verify deliveries against purchase orders/invoices.

Monitor wastage, shortages, damaged materials and stock variances.

Maintain proper inventory records and conduct periodic physical stock verification.

Ensure that purchases are made only through approved vendors and authorized processes.

4. Sales & Revenue Management

Monitor daily cafeteria sales and revenue.

Maintain accurate records of daily sales by category/item wherever required.

Monitor cash, UPI, card and other approved payment collections.

Coordinate with the Finance team regarding daily sales reconciliation and deposit/payment procedures.

Ensure correct billing and pricing of cafeteria products.

Monitor fast-moving and slow-moving products.

Suggest suitable menu/product changes based on demand, consumption and student/staff feedback.

Identify opportunities to improve cafeteria sales while maintaining affordability and quality.

Prevent unauthorized discounts, complimentary items or leakage of revenue.

5. Customer Service

Ensure courteous and efficient service to students, faculty, staff, visitors and other authorized customers.

Monitor queue management during peak hours.

Address routine customer complaints and resolve service issues promptly.

Collect feedback regarding food quality, pricing, service and menu.

Escalate serious or repeated complaints to the reporting authority.

Maintain a professional and welcoming cafeteria environment.

6. Staff Supervision

Supervise cafeteria cooks, helpers, servers, cleaning staff and other operational personnel.

Allocate daily duties and responsibilities.

Monitor attendance, punctuality, grooming and work discipline.

Ensure adequate manpower during peak operating hours.

Train staff on hygiene, food handling, customer service and safety practices.

Monitor staff performance and report performance-related concerns to management.

Ensure proper handover between shifts, wherever applicable.

7. Menu Planning & Cost Control

Assist management in developing weekly/monthly cafeteria menus.

Prepare menu suggestions based on customer preferences, seasonality and availability.

Monitor food cost and portion control.

Help maintain appropriate food-cost percentages and operating margins.

Recommend changes to menu pricing based on approved costing.

Monitor wastage and identify corrective measures.

Maintain consistency in recipes, portion sizes and serving standards.

8. Documentation & Reporting

Maintain and submit regular reports including:

Daily sales report

Daily production/consumption report

Raw material consumption report

Inventory/stock report

Purchase requirement report

Food wastage report

Customer feedback/complaint report

Staff attendance and duty allocation

Equipment maintenance requirements

Daily cash/online payment reconciliation

Monthly cafeteria performance report

9. Safety & Compliance

Ensure compliance with AIMS cafeteria policies and applicable statutory requirements.

Follow fire, electrical, gas and kitchen safety procedures.

Ensure safe handling of LPG/gas, electrical equipment, knives and other kitchen equipment.

Maintain appropriate pest-control and waste-disposal practices.

Ensure proper segregation and disposal of food and other waste.

Report accidents, incidents or safety hazards immediately.

10. Cafeteria Administration

Coordinate with AIMS Administration, Finance, HR, Security, Housekeeping and other departments as required.

Ensure cafeteria timings and service schedules are followed.

Coordinate cafeteria operations during institutional events, seminars, conferences and special programs.

Arrange additional food/service requirements for approved institutional events.

Maintain proper records of complimentary meals or special meal requirements approved by management.

Support periodic inspections and audits by AIMS management.

Key Performance Indicators (KPIs)

The candidate will be evaluated on:

Smooth and uninterrupted cafeteria operations

Food quality and consistency

Hygiene and food-safety compliance

Customer satisfaction

Sales and revenue management

Food-cost control

Reduction in food wastage

Inventory accuracy

Vendor management

Staff productivity and discipline

Timely reporting and documentation

Complaint resolution

Compliance with AIMS policies and procedures

Required Qualifications

Diploma/Degree in Hotel Management, Hospitality Management, Food & Beverage, Catering, Business Administration or a related field.

2–5 years of relevant experience in cafeteria, restaurant, QSR, institutional catering, hotel or food-service operations.

Candidates with institutional cafeteria experience will be preferred.

Knowledge of food safety, hygiene, inventory and basic cost control is essential.

Basic computer knowledge and familiarity with Excel/Google Sheets is preferred.

Required Skills

Kitchen and food-service operations

Team supervision

Customer service

Inventory management

Vendor coordination