Chetan Salian

1. Taking responsibility of and accountable for Camps, Catering Operations (meals/day), and Facilities Management.
2. Manage a team of catering staff for successful execution of catering
3. Managing & Supervising the staff to ensure acceptable performance of assigned job duties. Lead the Operation department of Camps, Kitchen, and Transportation.
4. Perform staff management for expense control on menu selection
5. Planning menus in consultation with chefs
6. Keeping to budgets and maintain financial and administrative records.
7. Developing and administering the policies of the facility and preparing, maintaining, and submitting daily, weekly, monthly inspection reports and records as required.
8. Develop positive working relationship with existing customers for repeat business and Respond to customer inquiries in accurate and timely manner
9. Work consistently with catering department on operation and execution of new plans for projects, Coordinate and manage catering operations to assure quality services.
10. Monitoring the quality of the food, Products and service provided to the locations.
11. Responsible for managing and overseeing the activities of the entire Camps & Catering sector. Oversee food preparation, transportation and set-up activities to ensure successful event.
12. Ensuring that all training required is undertaken for Supervisors, Admin staff and skilled & unskilled employees. Including safety inductions.
13. Hire and train staffs on catering processes and policies and Organizing staff Rota’s
14. Responsible for personnel management and any issues related to the camp, catering or otherwise affecting the facilities.
15. Develop negotiation strategies, identify potential risks, adopt suitable customer specific strategies and evaluate their effectiveness on regular basis.
16. Maintain and operate easily accessible camp services covering indoor sports facility, recreational arrangement, gymnasium, first aid facility, 24 hours security and safety evacuation arrangement etc.
17. Monitor inventories of stores and provisions to ensure their availability as per requirements. 
18. Conduct hygiene audits in the camps and kitchens by checking “Use by dates” and storage procedures to maintain health and sanitation standards.
19. Adhere to sanitation and safety standards as per ADFCA requirements ensuring that health and safety regulations are strictly observed, recorded and archived.

Camp & Catering Operations

10 years

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