Cook / Canteen Manager

Cook / Canteen Manager

Key Responsibilities:

1. Food Preparation & Cooking:

• Dunes Academy Mess Menu

  • Breakfast items

  • Lunch & Dinner

• Ensure balanced and nutritious meals with good taste, variety, and presentation.

• North Indian and South Indian cuisines

• Manage preparation of special dishes for festivals, holidays, and school functions.

2. Kitchen & Canteen Management:

• cleanliness, hygiene, and discipline

• Maintain a daily checklist of raw materials, grocery, vegetables, and dairy supplies.

• meal timings

  • Breakfast:

  • Lunch:

  • Tea:

  • Dinner:

3. Staff Supervision & Coordination:

• Lead and train kitchen helpers, cleaners, and serving staff.

• Maintain discipline and ensure teamwork within the kitchen department.

• Coordinate with the schools administration for menu planning, purchasing, and feedback.

4. Hygiene & Safety:

• food hygiene and kitchen cleanliness

• Ensure all utensils, cooking equipment, and storage areas are properly cleaned and sanitized.

• Monitor safe food handling, storage, and waste management practices.

• Follow fire safety and kitchen safety protocols.

5. Inventory & Cost Management:

• Manage the stock of raw materials, condiments, and kitchen supplies.

• Keep records of usage, wastage, and procurement needs.

• Ensure cost-effective use of resources without compromising on quality.

• Submit periodic reports on consumption and inventory to the school office.

6. Parent & Student Interaction (as required):

• Take feedback on food quality and make necessary improvements.

• Ensure polite and respectful behavior toward students and staff during meal times.

Essential:

• 2 years of experience

• North Indian and South Indian dishes

• canteen and mess management

Preferred:

• Cookery / Hotel Management / Food Production

• Experience in institutional catering (especially schools or hostels).

• Basic understanding of nutrition and balanced diet planning for children.

Key Skills Required:

• Expertise in preparing a wide range of vegetarian Indian dishes.

• Strong knowledge of food hygiene, sanitation, and kitchen safety.

• Good organizational and time-management skills.

• Ability to handle bulk cooking and maintain quality.

• Team leadership and staff coordination.

• Ability to maintain calm and efficiency under pressure.

Personality Traits:

• Clean, organized, and disciplined.

• Punctual and reliable.

• Respectful and well-behaved toward staff and students.

• Passionate about cooking and maintaining quality standards.

Remuneration:

accommodation, meals, and other school facilities