Deputy Manager Canteen

Kovai Medical Center and Hospital (KMCH); Tamil Nadu; On-site; INR 1,500,000 - 2,200,000; Full time

Job summary

Kovai Medical Center and Hospital (KMCH) in Tamil Nadu seeks an experienced canteen and food service manager to oversee hospital cafeteria operations. The role requires ensuring hygienic, nutritious meals, supervising cooks, attendants, and housekeeping, and coordinating with hospital departments.

Strong emphasis on food safety, cost control, and SOP-driven processes is essential. The ideal candidate has extensive experience in high-volume food service within a hospital or large institution,

Qualifications

• Degree or Diploma in Hotel Management, Catering Technology, Food Service Management, or a related discipline.
• Additional certification in food safety or food production management will be an advantage.

Responsibilities

• Manage the day-to-day operations of the hospital canteen and food service facilities.
• Ensure the preparation and timely service of hygienic, nutritious, and quality food.
• Monitor food quality, taste, portion control, and presentation.
• Ensure compliance with FSSAI regulations, food safety standards, and hospital hygiene protocols.
• Supervise canteen staff, including cooks, helpers, service staff, and housekeeping personnel.
• Manage food procurement, vendor coordination, raw material inventory, and stock control.
• Monitor food costs, wastage, consumption, and departmental budgets.
• Ensure proper storage, handling, and maintenance of food materials and equipment.
• Coordinate with dietetics, nursing, administration, purchase, and other hospital departments as required.
• Handle feedback and complaints related to food quality and service.
• Maintain records of food costs, stock, staff attendance, hygiene inspections, and operational performance.
• Implement standard operating procedures (SOPs) and ensure continuous improvement in food services.

Skills

Canteen management

Food service operations

Team management

Cost control

Food safety

Education

Degree or Diploma in Hotel Management or related

Certification in food safety or production management

Job description

Key Responsibilities

• Manage the day-to-day operations of the hospital canteen and food service facilities.
• Ensure the preparation and timely service of hygienic, nutritious, and quality food.
• Monitor food quality, taste, portion control, and presentation.
• Ensure compliance with FSSAI regulations, food safety standards, and hospital hygiene protocols.
• Supervise canteen staff, including cooks, helpers, service staff, and housekeeping personnel.
• Manage food procurement, vendor coordination, raw material inventory, and stock control.
• Monitor food costs, wastage, consumption, and departmental budgets.
• Ensure proper storage, handling, and maintenance of food materials and equipment.
• Coordinate with dietetics, nursing, administration, purchase, and other hospital departments as required.
• Handle feedback and complaints related to food quality and service.
• Maintain records of food costs, stock, staff attendance, hygiene inspections, and operational performance.
• Implement standard operating procedures (SOPs) and ensure continuous improvement in food services.

Educational Qualification

• Degree or Diploma in Hotel Management, Catering Technology, Food Service Management, or a related discipline.
• Additional certification in food safety or food production management will be an advantage.

Experience Required

• Minimum 10+ years of experience in canteen management, food service operations, catering, or hospitality.
• Experience in a hospital, large institutional canteen, corporate cafeteria, or high-volume catering operation is preferred.
• Previous experience in team management, food safety, inventory control, and cost management is essential.

Preferred Candidate Profile

An experienced professional with strong operational knowledge, a commitment to food quality and hygiene, and the ability to manage large-scale canteen operations in a hospital environment.