Company Description

Company Description

In India, Bosch is a leading supplier of technology and services in the areas of Mobility Solutions, Industrial Technology, Consumer Goods, and Energy and Building Technology. Additionally, Bosch has in India the largest development center outside Germany, for end to end engineering and technology solutions. The Bosch Group operates in India through twelve companies.  Bosch set-up its manufacturing operation in 1951, which has grown over the years to include 18 manufacturing sites, and seven development and application centers. Bosch Group in India employs over 31,000 associates and generated consolidated revenue of about ₨.21,450 crores* (2.66 billion euros) in 2018 of which ₨. 15,824 crores*(1.96 billion euros) from third party. The Group in India has close to 18,000 research and development associates.

In India, Bosch Limited is the flagship company of the Bosch Group. It earned revenue of over ₨. 12,460 crores (1.54 billion euros) in 2018. Additional information can be accessed at www.bosch.in.

Jaipur Plant is the fourth manufacturing Plant, set-up in India in the year 1999. We are a Powertrain Solutions (PS) Plant which is known for it's operational excellence. Our safety standards are a benchmark across RO-IN, which has won us several awards & accolades by Govt. of Rajasthan. We are a team on energetic people who believe in agility & inclusiveness, open & transparent communication across various levels of organization are our USP.

We are a Lead Plant for two products, namely; VE Pump (Diesel Fuel Injection Pump) and Nozzle Holder Assembly (both are diesel intrinsic components).

We take pride in mentioning that Bosch in India a Great Place to Work certified Company.

Job Description

 

Menu Engineering and Costing :

Analyze food consumption patterns and trends. Evaluate the impact of menu design on cost and quality. Optimize menus to achieve an appropriate balance between taste, cost, nutrition and quality.

KRA/KPI : Cost per head

Food Quality, Delivery & Control :

Supervise food quality during preparation and service, with a focus on controllable factors. Implement, monitor, and periodically review SOPs, ensuring FIFO and hygiene compliance.

KRA/KPI : Employee / Customer Experience Index.

Compliance and Documentation :

Maintain complete documentation related to canteen operations and ensure compliance with applicable statutory and internal requirements. Coordinate with cross-functional teams for smooth and compliant operations.

KRA/KPI : Statutory & internal compliance

Canteen Administration & Management :

Ensure adherence to food safety and hygiene regulations. Train and guide canteen staff on hygiene, safety, and service standards. Work closely with the Canteen Committee to design a cost-effective and balanced menu. Analyze employee feedback and continuously improve dining experience.

KRA/KPI :

 Employee / Customer Experience Index.

Number of employee complaints / feedback trends.

 

Budget Management :

Monitor and control canteen operations to ensure expenses remain within the approved budget.

KRA/KPI : Canteen expenses within approved budget

Benchmark Canteen Services :

Continuously benchmark canteen services internally and externally to identify improvement opportunities. Promote kitchen and dining facilities as benchmarks for best practices.

KRA/KPI : Continuous improvement and best practice adoption.

Welfare Management :

Manage procurement and distribution of employee welfare items such as safety shoes, uniforms, winter wear, socks, diaries, etc. Drive continuous improvement in employee welfare and experience.

KRA/KPI : Effective employee welfare management

Qualifications

Education:

Mandatory- Bachelor’s/master’s degree in Hotel Management/Home Science.Additional /Desirable Qualification- MBA- HR or MSW (Master of Social Works)

Experience:

08–12 years of experience in canteen management.Minimum 5 years of exposure in a manufacturing industry.5–12 years of experience in welfare management.

Knowledge:

Proficient level of knowledge and understanding the costingCompetent level of knowledge on various compliance standards while running canteen

Functional Skills:

Expert level of knowledge on designing recipe / menuProficient level of skill in negotiation with the vendorProficient level of skill in managing / convincing canteen committee and workers unionKnowledge of Welfare Management.

Additional Information

The purpose of this position is to enable end-to-end, efficient, and professional management and administration of canteen, pantry services, event management and welfare manager. The role ensures the provision of high-quality, hygienic, healthy, and tasty food to employees, customers, and visitors, thereby enhancing overall employee experience. The role also focuses on continuous guidance, monitoring of efficiency, and cost optimization of canteen operation and welfare mamangement of plant.