F&B Supervisor

Role Purpose

To oversee the preparation, plating, and timely in-room delivery of meals in accordance with resident dietary plans and preferences, while ensuring hygiene, taste, and service excellence. This role bridges the kitchen operations with resident experience and clinical nutrition protocols.

Key Responsibilities

1. Kitchen Operations Oversight

• Supervise food preparation ensuring adherence to standardized recipes, portion sizes, and food safety norms.
• Ensure meals are prepared in accordance with daily diet schedules and special instructions from the Diet & Nutrition Lead.
• Monitor hygiene, equipment cleanliness, pest control compliance, and kitchen staff behavior.

2. Meal Plating & Dispatch

• Lead the plating team to ensure tray accuracy, correct consistency, temperature control, and tagging.
• Match each tray with the resident’s dietary tag and any special instructions.
• Maintain an organized dispatch schedule across pods and rooms with real-time coordination.

3. Dining Support & Coordination

• Coordinate with pod teams and caretakers for timely delivery and collection of meal trays.
• Address real-time concerns such as refused food, incorrect items, or late delivery.
• Support meal trials for new residents or those under dietary observation.

4. Inventory & Vendor Coordination

• Track kitchen stock levels, FIFO compliance, and raise requisitions in coordination with the Nutrition Lead and Unit Manager.
• Check delivery quality and log perishable/non-perishable stock daily.
• Flag any procurement discrepancies and vendor service issues for resolution.

5. Documentation & Compliance

• Maintain meal logs, temperature charts, and special diet tracking sheets.
• Ensure kitchen SOPs are followed as per FSSAI and internal audit requirements.
• Participate in kitchen audits and mock drills for fire safety, pest control, and hygiene.

6. Team Management

• Supervise and roster kitchen staff including cooks, assistants, and servers.
• Train team members in hygiene practices, diet compliance, and in-room service etiquette.
• Handle escalations or discipline issues within the team, in coordination with Unit Manager.

Job Specification

Education

Diploma or Degree in Hotel Management, Culinary Arts, or Food Production

Experience

5+ years in institutional or healthcare food service, with team management responsibility

Knowledge

Institutional kitchen operations, food safety, diet compliance, geriatric needs

Skills

Team supervision, multi-meal coordination, food hygiene, communication

Tools Familiarity

Kitchen inventory systems, temperature monitors, Excel/Sheets, FSSAI guidelines, QMS

Behavioral Attributes

Process-driven, hands-on, detail-oriented, service-focused

Languages

Functional English and local language

Work Schedule

Split shift or extended day coverage to ensure meal operations (Breakfast to Dinner)

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

• Health insurance
• Paid sick time
• Provident Fund

Ability to commute/relocate:

• Thudiyalur, Coimbatore, Tamil Nadu: Reliably commute or planning to relocate before starting work (Preferred)

Application Question(s):

• What is your notice period?

Experience:

• relevant: 1 year (Preferred)

Work Location: In person