Canteen Manager

NAGA LIMITED; Dindigul; On-site; INR 446,000 - 558,000; Full time

Benefits offered by this job

Paid time off

Provident Fund

Job summary

NAGA LIMITED in India seeks a Canteen Manager to oversee daily canteen operations, food production, menu planning, and hygiene standards at our onsite facility.

You will coordinate with chefs and kitchen staff, ensure timely meal service, monitor quality and safety, manage inventory, vendor relations, and maintain records. Salary range ₹40,000–₹50,000 per month; provident fund and paid time off included.

Qualifications

• Plan and supervise daily canteen operations.
• Coordinate food preparation and meal distribution.
• Ensure meals are served according to scheduled timings.
• Maintain smooth buffet and dining hall operations.
• Ensure adequate serving arrangements during peak hours.

Responsibilities

• Plan daily food production based on employee attendance.
• Coordinate with chefs and kitchen supervisors.
• Ensure recipes and standard portion sizes are followed.
• Monitor food quality throughout production.
• Ensure food is prepared within scheduled timelines.
• Supervise preparation of breakfast, lunch, dinner, snacks and beverages.

Job description

Key Responsibilities1. Canteen Operations

• Plan and supervise daily canteen operations.
• Ensure uninterrupted food service for all shifts.
• Coordinate food preparation and meal distribution.
• Ensure meals are served according to scheduled timings.
• Maintain smooth buffet and dining hall operations.
• Ensure adequate serving arrangements during peak hours.
• Manage emergency food requirements.

2. Food Production

• Plan daily food production based on employee attendance.
• Coordinate with chefs and kitchen supervisors.
• Ensure recipes and standard portion sizes are followed.
• Monitor food quality throughout production.
• Ensure food is prepared within scheduled timelines.
• Supervise preparation of breakfast, lunch, dinner, snacks and beverages.
• Minimize food wastage during production.
• Verify production quantities before dispatch for serving.

3. Menu Planning

• Prepare weekly and monthly menus.
• Coordinate with HR and management for menu approval.
• Plan special menus for festivals and events.
• Maintain nutritional balance.
• Introduce menu improvements based on employee feedback.

4. Food Quality Control

• Ensure freshness of raw materials.
• Monitor cooking quality.
• Conduct food tasting before serving.
• Ensure food temperature standards are maintained.
• Prevent contamination.
• Ensure proper storage of food items.

5. Hygiene & Food Safety

• Ensure kitchen cleanliness at all times.
• Maintain dining hall hygiene.
• Ensure personal hygiene of kitchen staff.
• Verify use of gloves, aprons, masks and hairnets.
• Conduct daily hygiene inspections.
• Monitor pest control activities.
• Ensure proper waste disposal.

6. Statutory Compliance

Ensure compliance with

• FSSAI Guidelines
• Food Safety Standards
• Factory Safety Requirements
• Fire Safety
• Occupational Health & Safety
• Local Health Department Requirements

Maintain statutory records.

7. Vendor Management

• Coordinate with food suppliers.
• Evaluate vendor performance.
• Monitor delivery schedules.
• Verify quality of supplied materials.
• Resolve vendor issues.
• Process vendor bills.
• Monitor contract compliance.

8. Inventory Management

• Monitor stock levels.
• Maintain inventory records.
• Ensure FIFO practices.
• Control stock wastage.
• Verify daily consumption.
• Conduct monthly stock verification.

9. Cost Control

• Monitor food cost.
• Control operational expenses.
• Reduce wastage.
• Optimize manpower utilization.
• Monitor budget utilization.
• Prepare monthly cost reports.

10. Team Management

• Supervise cooks, helpers and serving staff.
• Prepare duty rosters.
• Conduct training.
• Allocate responsibilities.
• Monitor attendance.
• Evaluate staff performance.

11. Employee Service

• Ensure timely meal availability.
• Resolve employee complaints.
• Conduct employee satisfaction surveys.
• Improve service quality.
• Coordinate with department heads during special requirements.

12. Dining Hall Management

• Maintain seating arrangements.
• Ensure drinking water availability.
• Supervise cleaning.
• Monitor crowd management.
• Ensure proper queue discipline.

13. Documentation

Maintain

• Production Register
• Food Consumption Register
• Attendance Register
• Vendor Register
• Complaint Register
• Cleaning Checklist
• Temperature Log
• Pest Control Register
• Equipment Maintenance Register
• Daily Report
• Monthly Report

14. Equipment Management

• Ensure kitchen equipment is functional.
• Coordinate preventive maintenance.
• Report equipment breakdowns.
• Monitor utility consumption.
• Ensure safe equipment operation.

15. Health & Safety

• Conduct safety inspections.
• Ensure first aid availability.
• Conduct fire safety awareness.
• Report accidents immediately.
• Maintain emergency response procedures.

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits:

• Paid time off
• Provident Fund

Work Location: In person