Key Responsibilities1. Canteen Operations
- Plan and supervise daily canteen operations.
- Ensure uninterrupted food service for all shifts.
- Coordinate food preparation and meal distribution.
- Ensure meals are served according to scheduled timings.
- Maintain smooth buffet and dining hall operations.
- Ensure adequate serving arrangements during peak hours.
- Manage emergency food requirements.
2. Food Production
- Plan daily food production based on employee attendance.
- Coordinate with chefs and kitchen supervisors.
- Ensure recipes and standard portion sizes are followed.
- Monitor food quality throughout production.
- Ensure food is prepared within scheduled timelines.
- Supervise preparation of breakfast, lunch, dinner, snacks and beverages.
- Minimize food wastage during production.
- Verify production quantities before dispatch for serving.
3. Menu Planning
- Prepare weekly and monthly menus.
- Coordinate with HR and management for menu approval.
- Plan special menus for festivals and events.
- Maintain nutritional balance.
- Introduce menu improvements based on employee feedback.
4. Food Quality Control
- Ensure freshness of raw materials.
- Monitor cooking quality.
- Conduct food tasting before serving.
- Ensure food temperature standards are maintained.
- Prevent contamination.
- Ensure proper storage of food items.
5. Hygiene & Food Safety
- Ensure kitchen cleanliness at all times.
- Maintain dining hall hygiene.
- Ensure personal hygiene of kitchen staff.
- Verify use of gloves, aprons, masks and hairnets.
- Conduct daily hygiene inspections.
- Monitor pest control activities.
- Ensure proper waste disposal.
6. Statutory Compliance
Ensure compliance with
- FSSAI Guidelines
- Food Safety Standards
- Factory Safety Requirements
- Fire Safety
- Occupational Health & Safety
- Local Health Department Requirements
Maintain statutory records.
7. Vendor Management
- Coordinate with food suppliers.
- Evaluate vendor performance.
- Monitor delivery schedules.
- Verify quality of supplied materials.
- Resolve vendor issues.
- Process vendor bills.
- Monitor contract compliance.
8. Inventory Management
- Monitor stock levels.
- Maintain inventory records.
- Ensure FIFO practices.
- Control stock wastage.
- Verify daily consumption.
- Conduct monthly stock verification.
9. Cost Control
- Monitor food cost.
- Control operational expenses.
- Reduce wastage.
- Optimize manpower utilization.
- Monitor budget utilization.
- Prepare monthly cost reports.
10. Team Management
- Supervise cooks, helpers and serving staff.
- Prepare duty rosters.
- Conduct training.
- Allocate responsibilities.
- Monitor attendance.
- Evaluate staff performance.
11. Employee Service
- Ensure timely meal availability.
- Resolve employee complaints.
- Conduct employee satisfaction surveys.
- Improve service quality.
- Coordinate with department heads during special requirements.
12. Dining Hall Management
- Maintain seating arrangements.
- Ensure drinking water availability.
- Supervise cleaning.
- Monitor crowd management.
- Ensure proper queue discipline.
13. Documentation
Maintain
- Production Register
- Food Consumption Register
- Attendance Register
- Vendor Register
- Complaint Register
- Cleaning Checklist
- Temperature Log
- Pest Control Register
- Equipment Maintenance Register
- Daily Report
- Monthly Report
14. Equipment Management
- Ensure kitchen equipment is functional.
- Coordinate preventive maintenance.
- Report equipment breakdowns.
- Monitor utility consumption.
- Ensure safe equipment operation.
15. Health & Safety
- Conduct safety inspections.
- Ensure first aid availability.
- Conduct fire safety awareness.
- Report accidents immediately.
- Maintain emergency response procedures.
Pay: ₹40,000.00 - ₹50,000.00 per month
Benefits:
- Paid time off
- Provident Fund
Work Location: In person
