South Indian CDP Job Role and Responsibilities Station Management : Handle a particular section (e.g., dosa station, tiffin section, curry station, etc.). Ensure smooth operations and coordination within the assigned section. Food Preparation & Cooking : Prepare authentic South Indian dishes like Pappu, sambar, curries, rasam, chutneys, and rice varieties. Ensure consistency in taste, texture, and presentation. Recipe Execution : Follow standard recipes and portion controls. Innovate or suggest menu additions within the South Indian category when allowed. Quality Control : Monitor the quality and freshness of ingredients. Taste and check food before it is served. Team Supervision : Supervise Commis chefs or junior staff in the section. Train and guide them in techniques specific to South Indian cooking. Inventory & Prep Management : Coordinate mise en place (prep work) for the section. Maintain stock levels and inform the Head Chef or Sous Chef about shortages. Hygiene & Safety : Maintain kitchen hygiene and ensure adherence to food safety standards. Keep work area clean and organized. Skills Required Expertise in South Indian cooking (Andhra cuisines). Good knife and prep skills. Ability to work under pressure and multitask. Knowledge of hygiene and kitchen safety protocols. Teamwork and communication skills. Typical Workplaces South Indian restaurants Hotels with regional Indian cuisine offerings Catering services Cloud kitchens or food delivery startups Job Type: Full-time Pay: ₹8,086.00 - ₹42,654.90 per month Benefits: Food provided Provident Fund Schedule: Day shift Rotational shift Work Location: In person
South Indian CDP Job Role and Responsibilities Station Management : Handle a particular section (e.g., dosa station, tiffin section, curry station, etc.). Ensure smooth operations and coordination within the assigned section. Food Preparation & Cooking : Prepare authentic South Indian dishes like Pappu, sambar, curries, rasam, chutneys, and rice varieties. Ensure consistency in taste, texture, and presentation. Recipe Execution : Follow standard recipes and portion controls. Innovate or suggest menu additions within the South Indian category when allowed. Quality Control : Monitor the quality and freshness of ingredients. Taste and check food before it is served. Team Supervision : Supervise Commis chefs or junior staff in the section. Train and guide them in techniques specific to South Indian cooking. Inventory & Prep Management : Coordinate mise en place (prep work) for the section. Maintain stock levels and inform the Head Chef or Sous Chef about shortages. Hygiene & Safety : Maintain kitchen hygiene and ensure adherence to food safety standards. Keep work area clean and organized. Skills Required Expertise in South Indian cooking (Andhra cuisines). Good knife and prep skills. Ability to work under pressure and multitask. Knowledge of hygiene and kitchen safety protocols. Teamwork and communication skills. Typical Workplaces South Indian restaurants Hotels with regional Indian cuisine offerings Catering services Cloud kitchens or food delivery startups Job Type: Full-time Pay: ₹8,086.00 - ₹42,654.90 per month Benefits: Food provided Provident Fund Schedule: Day shift Rotational shift Work Location: In person
Key Responsibilities: Supervision & Management: Oversee day-to-day operations of the hospital kitchen or canteen. Supervise cooks, servers, and cleaning staff; assign duties and schedules. Train new kitchen staff on safety and food preparation procedures. Quality & Hygiene Control: Ensure all food is prepared in compliance with hospital hygiene and health standards. Conduct regular kitchen inspections and maintain cleanliness and sanitation. Monitor food storage and handling to prevent contamination or spoilage. Menu & Nutrition: Coordinate with dietitians to plan patient meals according to medical dietary requirements. Assist in designing balanced menus for staff and visitors. Inventory & Supplies: Maintain stock levels of food ingredients and kitchen supplies. Manage vendor relations and ensure timely ordering and delivery of fresh produce. Monitor waste and control costs effectively. Safety & Compliance: Ensure the kitchen complies with all food safety, fire safety, and waste disposal regulations. Handle audits and inspections by health authorities. Customer Service: Address any feedback or complaints from patients, staff, or visitors. Ensure courteous service and prompt response to food-related issues. Skills & Qualifications: Diploma/Degree in Hotel Management, Culinary Arts, or related field. 2–5 years of experience in food service or hospitality (preferably in a healthcare setting). Knowledge of hospital dietary standards and food safety regulations. Leadership, time management, and communication skills. Basic understanding of nutrition and special diets. Familiarity with HACCP or FSSAI guidelines is a plus. Working Conditions: Fast-paced, high-pressure kitchen environment. May require early morning, late evening, or weekend shifts. Regular interaction with hospital dietitians, staff, and vendors. Job Type: Full-time Pay: ₹10,478.83 - ₹26,455.56 per month Work Location: In person
South Indian CDP Job Role and Responsibilities Station Management : Handle a particular section (e.g., dosa station, tiffin section, curry station, etc.). Ensure smooth operations and coordination within the assigned section. Food Preparation & Cooking : Prepare authentic South Indian dishes like Pappu, sambar, curries, rasam, chutneys, and rice varieties. Ensure consistency in taste, texture, and presentation. Recipe Execution : Follow standard recipes and portion controls. Innovate or suggest menu additions within the South Indian category when allowed. Quality Control : Monitor the quality and freshness of ingredients. Taste and check food before it is served. Team Supervision : Supervise Commis chefs or junior staff in the section. Train and guide them in techniques specific to South Indian cooking. Inventory & Prep Management : Coordinate mise en place (prep work) for the section. Maintain stock levels and inform the Head Chef or Sous Chef about shortages. Hygiene & Safety : Maintain kitchen hygiene and ensure adherence to food safety standards. Keep work area clean and organized. Skills Required Expertise in South Indian cooking (Andhra cuisines). Good knife and prep skills. Ability to work under pressure and multitask. Knowledge of hygiene and kitchen safety protocols. Teamwork and communication skills. Typical Workplaces South Indian restaurants Hotels with regional Indian cuisine offerings Catering services Cloud kitchens or food delivery startups Job Type: Full-time Pay: ₹8,086.00 - ₹42,654.90 per month Benefits: Food provided Provident Fund Work Location: In person
Key Responsibilities: Supervision & Management: Oversee day-to-day operations of the hospital kitchen or canteen. Supervise cooks, servers, and cleaning staff; assign duties and schedules. Train new kitchen staff on safety and food preparation procedures. Quality & Hygiene Control: Ensure all food is prepared in compliance with hospital hygiene and health standards. Conduct regular kitchen inspections and maintain cleanliness and sanitation. Monitor food storage and handling to prevent contamination or spoilage. Menu & Nutrition: Coordinate with dietitians to plan patient meals according to medical dietary requirements. Assist in designing balanced menus for staff and visitors. Inventory & Supplies: Maintain stock levels of food ingredients and kitchen supplies. Manage vendor relations and ensure timely ordering and delivery of fresh produce. Monitor waste and control costs effectively. Safety & Compliance: Ensure the kitchen complies with all food safety, fire safety, and waste disposal regulations. Handle audits and inspections by health authorities. Customer Service: Address any feedback or complaints from patients, staff, or visitors. Ensure courteous service and prompt response to food-related issues. Skills & Qualifications: Diploma/Degree in Hotel Management, Culinary Arts, or related field. 2–5 years of experience in food service or hospitality (preferably in a healthcare setting). Knowledge of hospital dietary standards and food safety regulations. Leadership, time management, and communication skills. Basic understanding of nutrition and special diets. Familiarity with HACCP or FSSAI guidelines is a plus. Working Conditions: Fast-paced, high-pressure kitchen environment. May require early morning, late evening, or weekend shifts. Regular interaction with hospital dietitians, staff, and vendors. Job Type: Full-time Pay: ₹10,478.83 - ₹26,455.56 per month Work Location: In person
South Indian CDP Job Role and Responsibilities Station Management : Handle a particular section (e.g., dosa station, tiffin section, curry station, etc.). Ensure smooth operations and coordination within the assigned section. Food Preparation & Cooking : Prepare authentic South Indian dishes like Pappu, sambar, curries, rasam, chutneys, and rice varieties. Ensure consistency in taste, texture, and presentation. Recipe Execution : Follow standard recipes and portion controls. Innovate or suggest menu additions within the South Indian category when allowed. Quality Control : Monitor the quality and freshness of ingredients. Taste and check food before it is served. Team Supervision : Supervise Commis chefs or junior staff in the section. Train and guide them in techniques specific to South Indian cooking. Inventory & Prep Management : Coordinate mise en place (prep work) for the section. Maintain stock levels and inform the Head Chef or Sous Chef about shortages. Hygiene & Safety : Maintain kitchen hygiene and ensure adherence to food safety standards. Keep work area clean and organized. Skills Required Expertise in South Indian cooking (Andhra cuisines). Good knife and prep skills. Ability to work under pressure and multitask. Knowledge of hygiene and kitchen safety protocols. Teamwork and communication skills. Typical Workplaces South Indian restaurants Hotels with regional Indian cuisine offerings Catering services Cloud kitchens or food delivery startups Job Type: Full-time Pay: ₹8,086.00 - ₹42,654.90 per month Benefits: Food provided Provident Fund Work Location: In person
Cash Handling & Billing Operate the cash register/point-of-sale (POS) system efficiently. Generate and issue bills/receipts to customers accurately. Handle cash, UPI, cards, or other digital payment methods. Balance cash drawer at the beginning and end of shifts. Report any discrepancies in cash or transactions to the supervisor. Customer Service Greet customers politely and maintain a friendly attitude. Answer queries related to pricing, food items, or offers. Handle complaints or direct them to the concerned authority. Record Keeping Maintain daily sales records. Assist in preparing cash reports for management. Track and report shortages, overages, or fraud attempts. Coordination Work closely with serving staff and kitchen to ensure smooth service. Communicate orders if required in smaller canteens (when POS isn’t automated). Other Support Duties Ensure counter area is clean, organized, and presentable. Assist in stock tracking for items (like snacks, packaged goods, beverages). Support with opening/closing duties of the canteen. Follow hygiene and safety guidelines. In short, the cashier’s role goes beyond just taking payments — they ensure smooth financial transactions, accurate records, and a positive customer experience. Job Types: Full-time, Permanent Pay: ₹9,676.60 - ₹23,942.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
South Indian CDP Job Role and Responsibilities Station Management : Handle a particular section (e.g., dosa station, tiffin section, curry station, etc.). Ensure smooth operations and coordination within the assigned section. Food Preparation & Cooking : Prepare authentic South Indian dishes like Pappu, sambar, curries, rasam, chutneys, and rice varieties. Ensure consistency in taste, texture, and presentation. Recipe Execution : Follow standard recipes and portion controls. Innovate or suggest menu additions within the South Indian category when allowed. Quality Control : Monitor the quality and freshness of ingredients. Taste and check food before it is served. Team Supervision : Supervise Commis chefs or junior staff in the section. Train and guide them in techniques specific to South Indian cooking. Inventory & Prep Management : Coordinate mise en place (prep work) for the section. Maintain stock levels and inform the Head Chef or Sous Chef about shortages. Hygiene & Safety : Maintain kitchen hygiene and ensure adherence to food safety standards. Keep work area clean and organized. Skills Required Expertise in South Indian cooking (Andhra cuisines). Good knife and prep skills. Ability to work under pressure and multitask. Knowledge of hygiene and kitchen safety protocols. Teamwork and communication skills. Typical Workplaces South Indian restaurants Hotels with regional Indian cuisine offerings Catering services Cloud kitchens or food delivery startups Job Type: Full-time Pay: ₹8,086.00 - ₹42,654.90 per month Benefits: Food provided Provident Fund Work Location: In person
Primary Roles and Responsibilities 1. Financial Recordkeeping Maintain accurate records of daily sales, purchases, and expenses. Keep detailed ledgers for food costs, labor, utilities, and other overheads. 2. Budgeting and Forecasting Prepare annual and monthly budgets for the canteen. Monitor variances between actuals and budgets to suggest cost control measures. 3. Cost Management Calculate food costs, portion control, and waste to ensure profitability. Monitor supplier prices and identify opportunities for cost savings. 4. Inventory and Stock Accounting Track inventory levels and update stock values. Assist in conducting periodic physical inventory checks and reconcile discrepancies. 5. Billing and Invoicing Ensure timely billing to internal departments or external customers (e.g., staff, visitors). Process payments to vendors and manage accounts payable and receivable. 6. Payroll and Staff Payments Manage salary calculations, overtime, and other allowances for canteen staff. Ensure compliance with labor laws and internal payroll policies. 7. Tax and Compliance Handle applicable taxes (e.g., GST, TDS in India or VAT in other regions). Ensure compliance with local health, safety, and financial regulations. 8. Internal Controls and Audits Establish and maintain financial controls to prevent fraud or misuse. Coordinate with internal or external auditors and provide financial data as needed. 9. Reporting Prepare periodic financial reports (daily, weekly, monthly) for hospital management. Provide analysis on profit margins, cost trends, and operational efficiency. 10. Collaboration with Other Departments Coordinate with procurement, kitchen, and HR departments to align financial goals with operational needs. ✅ Additional Skills That Help Knowledge of food costing and menu pricing strategies. Experience with accounting software like Tally, QuickBooks, or ERP systems. Familiarity with hospital or healthcare institution protocols. Job Type: Full-time Pay: ₹8,952.16 - ₹30,000.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
Cash Handling & Billing Operate the cash register/point-of-sale (POS) system efficiently. Generate and issue bills/receipts to customers accurately. Handle cash, UPI, cards, or other digital payment methods. Balance cash drawer at the beginning and end of shifts. Report any discrepancies in cash or transactions to the supervisor. Customer Service Greet customers politely and maintain a friendly attitude. Answer queries related to pricing, food items, or offers. Handle complaints or direct them to the concerned authority. Record Keeping Maintain daily sales records. Assist in preparing cash reports for management. Track and report shortages, overages, or fraud attempts. Coordination Work closely with serving staff and kitchen to ensure smooth service. Communicate orders if required in smaller canteens (when POS isn’t automated). Other Support Duties Ensure counter area is clean, organized, and presentable. Assist in stock tracking for items (like snacks, packaged goods, beverages). Support with opening/closing duties of the canteen. Follow hygiene and safety guidelines. In short, the cashier’s role goes beyond just taking payments — they ensure smooth financial transactions, accurate records, and a positive customer experience. Job Types: Full-time, Permanent Pay: ₹9,676.60 - ₹23,942.00 per month Benefits: Food provided Health insurance Provident Fund Work Location: In person
South Indian CDP Job Role and Responsibilities Station Management : Handle a particular section (e.g., dosa station, tiffin section, curry station, etc.). Ensure smooth operations and coordination within the assigned section. Food Preparation & Cooking : Prepare authentic South Indian dishes like Pappu, sambar, curries, rasam, chutneys, and rice varieties. Ensure consistency in taste, texture, and presentation. Recipe Execution : Follow standard recipes and portion controls. Innovate or suggest menu additions within the South Indian category when allowed. Quality Control : Monitor the quality and freshness of ingredients. Taste and check food before it is served. Team Supervision : Supervise Commis chefs or junior staff in the section. Train and guide them in techniques specific to South Indian cooking. Inventory & Prep Management : Coordinate mise en place (prep work) for the section. Maintain stock levels and inform the Head Chef or Sous Chef about shortages. Hygiene & Safety : Maintain kitchen hygiene and ensure adherence to food safety standards. Keep work area clean and organized. Skills Required Expertise in South Indian cooking (Andhra cuisines). Good knife and prep skills. Ability to work under pressure and multitask. Knowledge of hygiene and kitchen safety protocols. Teamwork and communication skills. Typical Workplaces South Indian restaurants Hotels with regional Indian cuisine offerings Catering services Cloud kitchens or food delivery startups Job Type: Full-time Pay: ₹8,086.00 - ₹42,654.90 per month Benefits: Food provided Provident Fund Work Location: In person