Kitchen Supervisor

Organization Description:

The modern and eclectic collection of rugs, made using the finest wool and silk, has won numerous global awards and is currently exported to more than 45 countries with the US sales arm, Jaipur Living, Inc. located in Georgia, Atlanta.

Job Title: Mess Coordinator / Food Services Coordinator

Department:

Reports To:

Position Summary:

The Mess Coordinator is responsible for overseeing the day-to-day operations of multiple mess facilities. This includes managing budgets, ensuring quality and quantity of food, reducing wastage, and maintaining hygiene and satisfaction standards across all locations. The role requires strong organizational, budgeting, and people-management skills to ensure efficient and cost-effective meal service.

Key Responsibilities:

1. Budget & Cost Management

• Prepare, monitor, and control the food service budget for all assigned locations.
• Track daily, weekly, and monthly expenses to ensure operations stay within budget.
• Negotiate with vendors and suppliers for cost-effective procurement without compromising quality.
• Prepare and present financial and consumption reports to management.

2. Food Quality & Quantity Management

• Ensure meals meet established nutritional, taste, and presentation standards.
• Conduct regular checks on portion control and food consistency across all sites.
• Develop and implement standard recipes and menus to maintain uniformity.

3. Food Wastage Control

• Monitor food preparation and consumption to identify and reduce waste.
• Implement best practices for storage, portioning, and leftover management.
• Analyze wastage data and introduce corrective measures.

4. Supervision & Coordination

• Coordinate daily operations across different mess locations.
• Supervise mess staff, including cooks, helpers, and serving personnel.
• Schedule staff duties and ensure proper manpower distribution.

5. Hygiene, Safety & Compliance

• Ensure all food handling, preparation, and serving comply with hygiene and safety standards.
• Conduct regular inspections and audits for cleanliness and food safety compliance.
• Organize training for mess staff on hygiene practices and waste management.

6. Reporting & Communication

• Maintain detailed records of inventory, wastage, and feedback.
• Provide regular updates and reports to higher management.
• Address complaints, feedback, and suggestions from users to improve satisfaction.

Qualifications & Skills:

• Bachelor’s degree in Hotel Management, Catering, Food Technology, or a related field.
• Minimum 3 - 5 years of experience in food service or mess/canteen management (multi-location experience preferred).
• Strong knowledge of budgeting, procurement, and inventory management.
• Excellent leadership, coordination, and communication skills.
• Familiarity with food safety standards (FSSAI or equivalent).
• Proficient in MS Excel and reporting tools.

Key Competencies:

• Attention to detail and commitment to quality.
• Analytical and problem-solving abilities.
• Strong organizational and multitasking skills.
• Ability to work under pressure and manage diverse teams.