Kitchen Manager

The Mess/Kitchen Manager is responsible for planning, coordinating, and supervising all operations of the group of institution’s mess and kitchen facilities. This role ensures hygienic, nutritious, and timely meal services for students while maintaining high operational standards, cost efficiency, and strict compliance with food safety regulations. The manager oversees kitchen staff, inventory, budgeting, food distribution, waste management, and documentation.

A. Food Production & Menu Management:

• Plan weekly and monthly menus balancing nutrition, taste, and variety.
• Ensure food is prepared according to standardized recipes and portion sizes.
• Monitor cooking processes and quality of meals.
• Organize special menus for festivals, events, exams, or special occasions.
• Ensure availability of meals for students with special dietary needs (allergies, medical diets).

B. Hygiene, Sanitation & Food Safety

• Maintain high standards of cleanliness in the kitchen, dining hall, store room, and washing area.
• Implement food safety guidelines as per FSSAI norms.
• Monitor personal hygiene of kitchen staff (uniforms, gloves, head caps, handwashing).
• Conduct periodic pest control checks.
• Ensure safe water usage for cooking and cleaning.
• Oversee proper waste disposal, segregation, and recycle procedures.

C. Inventory Management & Procurement

• Maintain detailed stock registers for groceries, vegetables, provisions, dairy items, and gas usage.
• Place procurement orders as per menu and consumption patterns.
• Check incoming supplies for quality, freshness, and correct quantity.
• Ensure proper storage—dry storage, refrigeration, and FIFO (First-In-First-Out) management.
• Prevent theft, pilferage, and spoilage of food items.

D. Staff Supervision & Training

• Supervise cooks, helpers, cleaners, servers, and storekeepers.
• Prepare daily/weekly staff duty rosters.
• Train staff on hygiene, safety, food handling, and standard kitchen procedures.
• Ensure discipline, punctuality, and teamwork among all kitchen employees.
• Conduct performance evaluations and recommend improvements.

E. Meal Service & Dining Management

• Ensure timely breakfast, lunch, snacks, and dinner as per institutional schedule.
• Organize smooth food distribution during peak hours.
• Monitor serving portions to prevent over-serving or wastage.
• Ensure cleanliness and orderliness inside the dining hall.
• Handle last-minute needs (extra students, visitors, staff meals).

F. Budgeting, Accounts & Cost Control

• Prepare monthly expenditure and consumption reports.
• Work within allocated mess budgets while ensuring food quality.
• Identify cost-saving opportunities without compromising on nutrition.
• Maintain accurate daily utilization records (vegetables, groceries, milk, eggs, grains, gas).
• Prevent wastage through accurate forecasting.

G. Coordination & Student Interaction

• Gather feedback from students, staff, and wardens.
• Resolve complaints regarding food quality or service.
• Coordinate with hostel wardens for student requirements (late meals, sick diets, extra snacks).
• Communicate menu changes or important updates to administration.

H. Documentation & Record Keeping

Maintain the following registers and reports:

• Attendance register of mess staff
• Stock register (daily in/out entries)
• Gas usage register
• Cleaning and sanitation checklist
• Vendor delivery records
• Monthly cost, waste, and consumption summary
• Maintenance and repair register
• Diet/medical meal records

I. Equipment & Facility Management

• Ensure daily inspection of cooking equipment (stoves, grinders, refrigerators, exhaust, water heater).
• Arrange periodic servicing and immediate repair of faulty equipment.
• Maintain safety protocols for gas cylinder storage and usage.
• Monitor fire safety equipment in the kitchen and dining areas.

J. Compliance & Audits

• Adhere to food safety, health, and fire safety regulations.
• Prepare for food audit inspections by authorities.
• Maintain updated FSSAI guidelines and implement them.
• Support external inspections and provide necessary documentation.

Required Skills :

• 3–8 years in managing institutional kitchens, school/college mess, hostels, or large-scale catering units.
• Knowledge of nutrition and food safety norms
• Excellent planning and organizational abilities
• Cost management and budgeting
• Effective communication skills
• Ability to handle high-pressure, large-volume operations.

Immediate Joiners Preferred. Salary is not an constraint for the right candidate

Job Type: Full-time

Pay: From ₹30,000.00 per month

Benefits:

• Health insurance
• Leave encashment
• Provident Fund

Work Location: In person