Meenakshi Dangwal

• Onboarded staff in using Product Catalogue and ERP systems, ensuring integration with kitchen operations.
• Managed comprehensive recipe data processes in ERP, including creation and standardization.
• Corrected discrepancies in large-scale recipe databases to maintain consistency across brands.
• Partnered with cross-functional teams to define requirements for accurate recipe data management.
• Conducted root-cause analyses to streamline data management processes and enhance turnaround times.
• Oversaw operations at 20 MT capacity central kitchen, focusing on production efficiency.
• Facilitated launch of new KITOPI CCU/CPU units without operational delays.
• Optimized protein shelf life with ILPRA and vacuum packaging solutions, reducing waste.

• Planned and scheduled daily food production aligned with airline flight schedules.
• Coordinated with procurement, kitchen, and logistics teams to optimize material availability.
• Developed detailed production plans for over 100 international flights daily.
• Analyzed flight load data to determine portioning and quantity requirements.
• Monitored inventory levels and initiated requests to prevent production delays.
• Ensured compliance with airline specifications and food safety standards (HACCP).
• Adjusted production plans based on last-minute changes, minimizing operational impact.
• Utilized ERP tools to streamline scheduling and maintain production visibility.

• Supervised end-to-end costing and pricing for airline catering menus, ensuring accurate quotations aligned with airline standards.
• Analyzed raw material costs and production processes to determine precise food and beverage pricing.
• Coordinated with culinary, procurement, and finance teams to reflect real-time ingredient prices in costing data.
• Prepared comprehensive cost sheets and pricing models for tenders, special events, and VIP catering projects.
• Ensured compliance with client-specific pricing structures across domestic and international airline partners.
• Conducted variance analysis of actual versus standard costs, identifying deviations and implementing corrective actions.
• Maintained updated recipe database in Ms. Dos command to ensure consistency in food cost calculations.
• Provided pricing recommendations based on margin analysis and sales trends to support commercial strategy.

Oversaw airline meal preparation and kitchen operations, ensuring compliance with HACCP standards, timely production, and quality control while leading and training junior chefs.