Menu Planning

7 days ago

Pune, Maharashtra, India QTONET PRIVATE LIMITED Full time ₹ 3,00,000 - ₹ 4,50,000 per year

Job Summary

We are seeking a detail-oriented and creative Menu Planning & Operations Manager to lead menu development and oversee the operational execution of our catering services. This role is responsible for designing diverse and client-focused menus, coordinating with kitchen and service teams, and ensuring seamless event execution while maintaining cost-efficiency and high quality.

Key ResponsibilitiesMenu Planning

  • Design customized and standard menus based on client needs, event type, budget, dietary restrictions, and seasonal availability.
  • Collaborate with the culinary team to test and standardize recipes.
  • Stay updated on food trends, customer preferences, and industry innovations.
  • Ensure menus are cost-effective and aligned with pricing strategies.
  • Prepare detailed menu presentations and tastings for clients as required.

Event Coordination & Operations

  • Coordinate with sales and event teams to align menu offerings with client expectations.
  • Develop event-specific kitchen prep and execution plans (prep sheets, production timelines).
  • Oversee logistics related to food transport, on-site setup, service, and breakdown.
  • Ensure food quality, presentation, and temperature standards are met at all events.

Vendor & Inventory Management

  • Source and manage suppliers for fresh produce, specialty ingredients, and packaging.
  • Monitor inventory levels and reduce food waste through efficient planning.
  • Ensure timely procurement of ingredients based on event needs.

Compliance & Quality Control

  • Ensure all menus and food production meet local health, safety, and hygiene standards (e.g., HACCP).
  • Conduct regular quality audits before and during events.
  • Maintain allergen information and implement clear labeling for dietary requirements.

Team Collaboration

  • Work closely with chefs, service staff, and logistics teams to deliver high-quality events.
  • Train culinary and operations staff on new menu items and event procedures.
  • Assist in staffing and scheduling based on event requirements.

Key Requirements

  • Bachelor's degree or diploma in Culinary Arts, Hospitality Management, or related field.
  • 3–5 years of experience in menu planning and food service operations, preferably in catering.
  • Strong culinary knowledge with the ability to plan menus for diverse cuisines and dietary needs.
  • Excellent organizational and project management skills.
  • Proficient in Microsoft Office and kitchen/event management tools.
  • Knowledge of food safety, sanitation, and HACCP standards.
  • Ability to work under pressure and manage multiple events simultaneously.
  • Strong communication and client-facing skills.

Preferred Qualifications

  • Experience in large-scale catering or events.
  • Culinary certification or training from a recognized institution.
  • Familiarity with costing and budgeting software (e.g., Caterease, Flex Catering, etc.).

Job Type: Full-time

Pay: ₹30, ₹45,000.00 per month

Benefits:

  • Food provided

Work Location: In person

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