- 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