Vetrivel Sambandham

Job Description Key Responsibilities

• Coordinated daily industrial catering operations to ensure smooth workflow, timely meal preparation, and efficient food service delivery.

• Assisted the Operation Manager in planning, organising, and monitoring catering activities in accordance with client requirements and contractual obligations.

• Coordinated with kitchen staff, head waiters, supervisors, storekeepers, drivers, and site management to ensure seamless operations.

• Monitored the preparation and timely distribution of breakfast, lunch, dinner, and tea services according to approved schedules.

• Prepared daily duty rosters, staff attendance records, work schedules, and manpower allocation plans.

• Monitored food quality, portion control, hygiene, sanitation, and compliance with HACCP and food safety standards.

• Coordinated food purchasing, stock availability, inventory monitoring, and proper storage to minimise wastage.

• Maintained daily operational reports, meal count records, consumption reports, and other project documentation.

• Followed up on client requests, complaints, and operational issues, ensuring timely corrective actions.

• Conducted routine inspections of kitchens, dining halls, food storage areas, and catering equipment to maintain cleanliness and service standards.

• Coordinated staff training, shift arrangements, leave schedules, and break times to maintain operational efficiency.

• Liaised with suppliers and service providers to ensure the timely delivery of food items, materials, and catering supplies.

• Assisted in monitoring food costs, operational expenses, and resource utilisation to support budget control.

• Ensured compliance with company policies, client standards, health and safety requirements, and project procedures.

• Supported the Operation Manager in audits, performance reviews, service improvements, and achieving customer satisfaction targets.

• Worked under Al-Suwaiket Contracting Company as a Food Service Supervisor in Saudi Aramco Tanajib Project.
• Implementation of agreed policies
• Prepare of Duty Roaster and arrange the Transportation schedule for the Employees.
• Check the Daily activities report
• Report to the Saudi Aramco Representatives for each function.
• Issuing memorandum to various departments to ensure proper coordination for party & banquet.
• Holding regular meeting with all Section Heads to ensure all areas are working effectively and well-coordinated.
• Saudi Winter celebration (Dessert Camp) for Saudi Aramco VIP's (Executive directors, Managers Family) taking order and delivery on time to the VIP's
• During Ramadan (one month) organization event and prepare the menu for Ramadan and EID Saudi traditional
• Randomly monitor the dining hall functions in the Outlet Dining Hall (Tanajib Plant, Marine Dining and Safaniya Dining Hall).
• Make sure the HACCP system is working in all the area effectively.
• Monitor the Pack meal section and ensure the Hot Food delivered to the various locations withal food safety
• Organizing conferences and Service order parties and private parties.
• Preparing the invoice for the dining operation (Dining & Special event) and get the payment from the proponent (Saudi Aramco) to the Company (Al-Suwaiket)
• Monthly prepare the revenue and food cost
• Minimizing wastage to work maximize profit.
• Working Food Cost.

• Supported banquet operations by coordinating service delivery for corporate functions and guest events.

• Assisted with event management and ensured orders were delivered on time to maintain service standards.

• Worked with team members to support guest service and smooth function execution.

• Helped maintain food safety and hygiene practices during banquet service.

• Coordinated with supervisors to manage service flow and uphold quality standards.

• Contributed to efficient hospitality operations in a high-volume corporate environment.

• Delivered attentive guest service in bar and restaurant operations.

• Maintained cleanliness and hygiene standards across service areas.

• Supported food and beverage service to ensure efficient restaurant operations.

• Assisted the team in providing consistent service and a positive guest experience.

• Supported food production activities and learned core kitchen workflow practices.

• Assisted with trainingtasks that strengthened service consistency and team support.

• Gained exposure to hospitality operations and food handling standards.

• Developed practical awareness of food safety and service discipline in a resort environment.