Key Responsibilities

- Daily Operations & Staff Supervision
- Oversee meal service setups, food temperature controls, and dining hall flow during breakfast, lunch, and snack hours.
- Monitor food quality, presentation, and portion sizes to match student dietary guidelines.
- Supervise kitchen staff, servers, and cleaning crews to ensure timely, productive operations.
- Food Waste Management & Sustainability
- Implement waste tracking protocols (pre-consumer kitchen prep waste and post-consumer plate waste).
- Monitor daily consumption patterns and adjust production prep schedules to prevent over-production and meal surpluses.
- Train kitchen and service staff on waste minimization techniques, proper portion control, and efficient food prep practices.
- Manage food scrap segregation (composting vs. landfill disposal) in coordination with school waste management programs.




- Hygiene, Safety & Inventory Control
- Enforce strict food safety, sanitation, and hygiene guidelines (HACCP/FSSAI standards).
- Manage stock using the First-In, First-Out (FIFO) method to reduce ingredient spoilage and batch expiration.
- Inspect raw ingredient deliveries upon arrival to ensure quality standards and reduce upstream waste.
- Student & Customer Relations
- Maintain a clean, welcoming dining environment for students, teachers, and school administration.
- Assist in student awareness initiatives regarding portion sizing and plate waste reduction.
- Address dietary requirements and student/parent feedback promptly.

📌 Dining Assistant Manager (Chennai)
🏢 Srimathi sundaravalli memorial educational trust
📍 Chennai