The Mess Kitchen Manager is responsible for planning coordinating and supervising all operations of the group of institution s mess and kitchen facilities This role ensures hygienic nutritious and timely meal services for students while maintaining high operational standards cost efficiency and strict compliance with food safety regulations The manager oversees kitchen staff inventory budgeting food distribution waste management and documentation A Food Production Menu Management Plan weekly and monthly menus balancing nutrition taste and variety Ensure food is prepared according to standardized recipes and portion sizes Monitor cooking processes and quality of meals Organize special menus for festivals events exams or special occasions Ensure availability of meals for students with special dietary needs allergies medical diets B Hygiene Sanitation Food Safety Maintain high standards of cleanliness in the kitchen dining hall store room and washing area Implement food safety guidelines as per FSSAI norms Monitor personal hygiene of kitchen staff uniforms gloves head caps handwashing Conduct periodic pest control checks Ensure safe water usage for cooking and cleaning Oversee proper waste disposal segregation and recycle procedures C Inventory Management Procurement Maintain detailed stock registers for groceries vegetables provisions dairy items and gas usage Place procurement orders as per menu and consumption patterns Check incoming supplies for quality freshness and correct quantity Ensure proper storage dry storage refrigeration and FIFO First-In-First-Out management Prevent theft pilferage and spoilage of food items D Staff Supervision Training Supervise cooks helpers cleaners servers and storekeepers Prepare daily weekly staff duty rosters Train staff on hygiene safety food handling and standard kitchen procedures Ensure discipline punctuality and teamwork among all kitchen employees Conduct performance evaluations and recommend improvements E Meal Service Dining Management Ensure timely breakfast lunch snacks and dinner as per institutional schedule Organize smooth food distribution during peak hours Monitor serving portions to prevent over-serving or wastage Ensure cleanliness and orderliness inside the dining hall Handle last-minute needs extra students visitors staff meals F Budgeting Accounts Cost Control Prepare monthly expenditure and consumption reports Work within allocated mess budgets while ensuring food quality Identify cost-saving opportunities without compromising on nutrition Maintain accurate daily utilization records vegetables groceries milk eggs grains gas Prevent wastage through accurate forecasting G Coordination Student Interaction Gather feedback from students staff and wardens Resolve complaints regarding food quality or service Coordinate with hostel wardens for student requirements late meals sick diets extra snacks Communicate menu changes or important updates to administration H Documentation Record Keeping Maintain the following registers and reports Attendance register of mess staff Stock register daily in out entries Gas usage register Cleaning and sanitation checklist Vendor delivery records Monthly cost waste and consumption summary Maintenance and repair register Diet medical meal records I Equipment Facility Management Ensure daily inspection of cooking equipment stoves grinders refrigerators exhaust water heater Arrange periodic servicing and immediate repair of faulty equipment Maintain safety protocols for gas cylinder storage and usage Monitor fire safety equipment in the kitchen and dining areas J Compliance Audits Adhere to food safety health and fire safety regulations Prepare for food audit inspections by authorities Maintain updated FSSAI guidelines and implement them Support external inspections and provide necessary documentation Required Skills 3-8 years in managing institutional kitchens school college mess hostels or large-scale catering units Knowledge of nutrition and food safety norms Excellent planning and organizational abilities Cost management and budgeting Effective communication skills Ability to handle high-pressure large-volume operations Immediate Joiners Preferred Salary is not an constraint for the right candidate Job Type Full time Pay From 30 000 00 per month Benefits Health insurance Leave encashment Provident Fund Work Location In person

📌 Kitchen Manager (Tamil Nadu)
🏢 PPG College of Pharmacy
📍 Tamil Nadu