Canteen Chef

The Canteen Sous Chef will manage daily kitchen operations for the school canteen, ensuring high-quality, hygienic, and nutritious meals for students and staff. The role involves supervising kitchen staff, maintaining food safety standards, planning menus, and ensuring timely meal preparation and service.

Key Responsibilities1. Food Production & Menu Planning

• Plan and prepare daily menus that are nutritious, age-appropriate, and aligned with organizational standards.
• Ensure all meals are prepared on time for breakfast, lunch, and staff requirements.
• Maintain consistency in taste, portion size, and presentation of all dishes.
• Develop weekly/monthly menus based on feedback, availability of ingredients, and cost considerations.

2. Kitchen Operations & Supervision

• Oversee day-to-day kitchen activities.
• Monitor and guide kitchen staff to ensure smooth workflow and efficient service delivery.
• Maintain stock levels, monitor inventory, and place requisitions for ingredients and supplies.
• Ensure proper handling and maintenance of all kitchen equipment.

3. Hygiene, Safety & Compliance

• Ensure the kitchen adheres to food safety norms at all times.
• Maintain strict hygiene and sanitation practices for food handling, storage, and preparation areas.
• Conduct regular checks to ensure cleanliness of utensils, equipment, and workstations.
• Ensure compliance with policies regarding food allergies and special dietary requirements.

4. Quality Assurance

• Perform routine tasting and quality checks to maintain food standards.
• Ensure zero compromise on food quality, nutrition, and safety.
• Address any concerns or feedback related to meals and take corrective action where required.

5. Coordination & Communication

• Work closely with the Head Chef, management, and service team to ensure smooth functioning of the canteen.
• Communicate clearly with team members regarding daily tasks, menu changes, and service timelines.
• Train kitchen staff on new recipes, hygiene protocols, and operational standards.

Required Skills & Qualifications

• Diploma or certification in Culinary Arts or Food Production.
• Minimum 3–5 years of experience in large-scale kitchen operations, preferably in institutional catering.
• Strong knowledge of Indian cuisine and nutritious cooking practices.
• Ability to work in a fast-paced environment with attention to detail.
• Effective leadership, multitasking, and communication skills.
• Familiarity with food safety norms and kitchen hygiene standards.

Additional Requirements

• Willingness to work early morning shifts based on school requirements.
• Ability to manage a diverse team and maintain a positive working environment.
• Strong sense of responsibility, discipline, and commitment to quality.

Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹35,000.00 per month

Work Location: In person