Job Responsibilites -
Supervise daily kitchen operations, including meal preparation,, and service, ensuring 4 meals a day are served on schedule.
Menu Planning: Plan balanced, nutritious, and varied menus, incorporating seasonal food and dietary requirements.
Staff Supervision: Manage and train kitchen staff (cooks, cleaners, helpers), including scheduling and performance monitoring.
Inventory & Procurement: Manage food inventory, procure supplies from approved vendors, and ensure zero wastage.
Hygiene & Safety Compliance: Ensure strict compliance with health, safety, and hygiene standards (e.g., FSSAI compliance), including pest control and equipment maintenance.
Financial Control: Manage the budget, maintain records of expenses, verify supplier bills, and control costs.
Student/Staff Liaison: Address feedback or complaints regarding food quality or service from students or employees.
Maintain records of meals served expenses, and audits; conduct regular quality checks and staff performance reviews.
Qualifications & Experience:
- Preferably Diploma or Bachelor's in Hotel Management, Food Technology, or related field; 3+ years in mess/kitchen management, preferably in schools or hostels.
- Strong knowledge of Indian cuisine, nutrition, and food safety standards.
- Proven leadership skills with experience handling 20+ staff members.
- Proficiency in inventory software (e.g., Tally or basic Excel) and Hindi/English communication
Job Type: Full-time
Pay: ₹25,000.00 - ₹28,000.00 per month
Work Location: In person
