Director, Food and Beverage

6 days ago

Gurugram India JLL Full time

Job Description Position Summary We are seeking an experienced culinary professional to lead our kitchen operations, combining hands-on cooking expertise with operational management skills. This dual role requires managing kitchen staff, ensuring food quality and safety standards in service delivery. Key Responsibilities Culinary Operations: - Plan, prepare, and oversee daily meal operations for employee food including Tuck Shop & Coffee Counter - Develop seasonal menus that balance nutrition, cost, and employee preferences - Ensure consistent food quality, presentation, and portion control across all meals - Maintain expertise in diverse cuisines and dietary requirements including vegetarian, vegan, and allergen-free options - Execute special event catering and executive dining requirements Kitchen Management: - Supervise kitchen staff including sous chefs, line cooks, and food preparation assistants - Create staff schedules to ensure adequate coverage during peak service periods - Train team members on food safety protocols, cooking techniques, and equipment operation - Conduct performance evaluations and provide ongoing coaching and development - Manage inventory levels, procurement, and vendor relationships for food and supplies Operations & Compliance: - Maintain compliance and ensure all food safety regulations are met - Implement and monitor kitchen sanitation procedures and equipment maintenance schedules - Control food costs (Cash & Carry) while maintaining quality standards and minimizing waste - Coordinate with vendor partner teams for equipment repairs, kitchen deep cleaning, and space modifications - Prepare operational reports including cost analysis, service metrics, and staff productivity Service Delivery: - Oversee meal service timing to meet employee dining schedules - Address customer feedback and continuously improve service quality - Coordinate catering for meetings, events, and special occasions - Ensure dietary restrictions and special requests are accommodated appropriately Required Qualifications - Culinary degree or equivalent professional cooking certification - Minimum 5 years progressive kitchen management experience in commercial food service - Strong knowledge of food safety regulations, HACCP principles, and health department Requirements - Proven ability to manage kitchen operations including staff, inventory, and cost control - Experience with high-volume meal preparation and service - Excellent leadership and team management capabilities - Strong organizational skills with ability to multitask in fast-paced environments Preferred Qualifications - Experience in corporate dining or institutional food service - Knowledge of nutrition principles and dietary accommodation requirements - Familiarity with food service technology and point-of-sale systems - Bachelor's degree in culinary arts, Hospitality Management, or related field - Experience managing budgets and vendor relationships Physical Requirements - Manual dexterity for food preparation and equipment operation - Flexibility to work varied schedules including early mornings and occasional evenings for special events

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