Job Description

1. Daily Canteen Operations

• Oversee preparation and distribution of meals, snacks, and beverages.
• Ensure timely delivery of breakfast, lunch, dinner, and tea services.
• Monitor crowd flow to avoid delays, especially during peak hours.

2. Food Quality & Hygiene

• Ensure food quality, taste, freshness, and portion control.
• Conduct daily checks for hygiene in kitchen, dining area, utensils, and storage.
• Enforce FSSAI guidelines and food safety standards.
• Monitor raw material quality and storage conditions.

3. Vendor & Contract Management

• Coordinate with catering vendors, chefs, and contracted workers.
• Maintain service-level agreements (SLAs) and performance monitoring.
• Evaluate and finalize menu prices, service charges, and improvements.
• Address vendor issues, shortages, and escalations promptly.

4. Cost & Inventory Management

• Manage monthly canteen budget, expenses, and billing verification.
• Track consumption of raw materials, LPG, water, and power.
• Prevent pilferage and wastage of food items.
• Maintain stock records and procurement planning.

5. Staff Management

• Supervise kitchen staff, servers, cleaners, and outsourced manpower.
• Prepare duty rosters and ensure adequate staffing.
• Conduct training on hygiene, customer service, and food handling.

6. Menu Planning & Innovation

• Plan weekly and monthly menus with nutritional balance.
• Introduce seasonal and special menu options based on feedback.
• Coordinate special meals for festivals, events, and VIP visits.

7. Health, Safety & Compliance

• Ensure compliance with FSSAI, fire safety norms, and statutory requirements.
• Conduct regular safety inspections of gas pipelines, equipment, and appliances.
• Ensure proper waste disposal and pest-control processes.

8. Stakeholder & Customer Management

• Address employee complaints, feedback, and improvement suggestions.
• Conduct periodic satisfaction surveys.

Key Skills & Competencies

• Strong communication & interpersonal skills.
• Excellent knowledge of canteen/kitchen operations.
• Vendor negotiation and contract management skills.
• Team handling & leadership capability.
• Knowledge of FSSAI and food safety standards.
• Budgeting and cost‑control abilities.
• Ability to maintain hygiene & safety standards.

Education & Experience

• Graduate and Diploma in Hotel Management or Hospitality.
• 8–10 years of experience in canteen, cafeteria, kitchen, or hospitality operations.
• Experience in industrial canteen or corporate cafeteria is desirable.