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 productive 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 workplace 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 (India)
🏢 Srimathi sundaravalli memorial educational trust
📍 India