Job Description – Canteen Manager
Designation: Canteen Manager
Department: Administration
Reporting To: School Administration / Operations Head
Working Hours: 6:00 AM – 3:00 PM (or as required during school events)
Job Summary
The Canteen Manager is responsible for the overall management of the school canteen, ensuring the timely preparation and service of healthy, hygienic, and nutritious meals for students and staff. The role requires a hands-on professional with strong culinary skills who can supervise kitchen operations, manage inventory, maintain food quality, and lead the canteen team effectively.
Preference will be given to candidates with experience as a Head Chef, Executive Chef, or Kitchen Manager in large-scale kitchens such as schools, educational institutions, industrial canteens, hospitals, hotels, catering companies, or central/community kitchens. The candidate should be capable of cooking independently whenever required and guiding the kitchen team in food preparation.
Key Responsibilities1. Daily Operations
- Report to duty at 6:00 AM every working day.
- Ensure the kitchen and dining area are ready before food preparation begins.
- Supervise the overall functioning of the school canteen.
- Allocate daily work to the kitchen staff and monitor timely completion.
- Ensure meals are prepared and served as per the scheduled timings.
2. Cooking & Menu Planning
- Possess excellent cooking skills and be able to prepare meals independently whenever required.
- Guide and supervise cooks during food preparation to maintain consistency in taste and quality.
- Prepare and implement the daily menu approved by the school.
- Ensure the menu is followed without deviation unless approved by the administration.
- Promote healthy, nutritious, and balanced meals suitable for children and staff.
- Introduce seasonal and innovative recipes while maintaining nutritional standards.
3. Farm Produce Utilization
- Ensure all fresh produce received from Bhoomi, Gummalapuram, and Thiruvannamalai farms is utilized on priority.
- Plan daily menus based on the availability of fresh vegetables, fruits, grains, and other farm produce.
- Minimize wastage through timely and efficient utilization of perishable items.
4. Stock Management
- Maintain complete records of stock received and issued.
- Verify all incoming materials for quantity and quality.
- Monitor daily stock consumption.
- Ensure proper storage using FIFO (First In, First Out) principles.
- Maintain minimum stock levels and inform the administration well in advance regarding replenishment requirements.
5. Quality Control
- Inspect the quality of all raw materials before accepting them.
- Ensure only fresh, hygienic, and high-quality ingredients are used.
- Personally check the quality, taste, and presentation of food before serving.
- Reject expired, spoiled, or substandard materials immediately.
6. Hygiene & Food Safety
- Ensure the kitchen, dining area, utensils, and storage rooms remain clean and hygienic at all times.
- Ensure all kitchen staff follow food safety, sanitation, and personal hygiene standards.
- Monitor waste segregation and disposal practices.
- Ensure compliance with all food safety regulations and school hygiene protocols.
7. Staff Supervision
- Supervise cooks, helpers, and housekeeping staff assigned to the canteen.
- Maintain discipline, punctuality, and teamwork.
- Train and mentor staff in cooking techniques, hygiene standards, and efficient kitchen practices.
- Conduct regular team briefings on food quality, safety, and operational improvements.
8. Documentation & Reporting
Maintain daily records of:
- Menu served
- Stock received
- Stock issued
- Farm produce received and utilized
- Daily consumption
- Food wastage
- Kitchen maintenance requirements
Submit daily and monthly reports to the school administration.
9. Cost & Waste Management
- Monitor food costs and daily consumption.
- Reduce food wastage through effective planning and stock rotation.
- Ensure economical use of ingredients without compromising food quality or nutrition.
10. Event & Administrative Support
- Coordinate with the procurement team for timely purchase of supplies.
- Plan and manage food arrangements for school events, workshops, camps, and special programmes.
- Perform any additional responsibilities assigned by the school administration.
Qualifications & Experience
- Diploma/Degree in Hotel Management, Catering Technology, Food Production, or a related field is preferred.
- Minimum 5–8 years of experience in managing or cooking in a large-scale kitchen.
- Experience in schools, educational institutions, industrial canteens, hospitals, hotels, catering companies, or community kitchens will be preferred.
- Candidates with experience as a Head Chef, Executive Chef, Sous Chef, Kitchen Manager, or Canteen Manager will be given preference.
- Knowledge of vegetarian cooking, nutrition, food safety, and inventory management is essential.
- Ability to prepare meals for large groups while maintaining consistency in quality and taste.
Key Competencies
- Excellent cooking skills
- Leadership and team management
- Menu planning
- Inventory and stock management
- Food quality assurance
- Hygiene and food safety compliance
- Cost control and waste management
- Time management
- Problem-solving and decision-making
- Good communication and interpersonal skills
Key Performance Indicators (KPIs)
- Timely preparation and serving of meals.
- Consistent quality, taste, and nutritional standards.
- High standards of hygiene and food safety.
- Accurate inventory and stock records.
- Effective utilization of produce from Bhoomi, Gummalapuram, and Thiruvannamalai farms.
- Minimal food wastage.
- Positive feedback from students and staff.
- Compliance with school policies and food safety standards.
- Efficient leadership and supervision of the canteen team.
Pay: ₹30,000.00 - ₹40,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
