Job Summary The Cafeteria Kitchen In-Charge is responsible for the day-to-day management of the college cafeteria kitchen, ensuring the preparation and service of hygienic, nutritious, good-quality food in a timely and cost-effective manner. The role involves supervising kitchen staff, monitoring food quality, managing inventory, maintaining sanitation standards, and ensuring compliance with applicable food safety regulations.

Key Responsibilities

1. Kitchen Operations

- Supervise daily kitchen activities, including food preparation, cooking, and serving.
- Ensure meals, snacks, and beverages are prepared and served on time.
- Maintain appropriate portion sizes and consistent food quality.
- Plan daily menus in coordination with the cafeteria manager or administration.
- Ensure smooth kitchen operations during peak college hours and special events.

2. Food Safety and Hygiene

- Maintain high standards of personal hygiene, kitchen cleanliness, and sanitation.
- Ensure proper storage, handling, cooking, and serving of food.
- Monitor refrigerator temperatures and food storage conditions.
- Prevent cross-contamination and food spoilage.
- Ensure compliance with applicable FSSAI regulations and institutional food safety policies.

3. Staff Management

- Allocate duties to cooks, kitchen assistants, servers, and cleaning staff.
- Monitor staff attendance, punctuality, grooming, and work performance.
- Train staff in food safety, hygiene, and secure kitchen practices.
- Maintain discipline and promote teamwork.

4. Inventory and Store Management

- Monitor stock levels of groceries, vegetables, fruits, spices, cooking oil, and other supplies.




- Verify the quality and quantity of incoming materials.
- Maintain stock registers, purchase records, and daily consumption reports.
- Follow the first-expiry-first-out (FEFO) method where applicable.
- Minimise food wastage and prevent unnecessary purchases.

5. Cost and Quality Control

- Monitor food costs, portion sizes, and material consumption.
- Ensure economical use of ingredients, gas, electricity, and water.
- Check the freshness, taste, and presentation of food.
- Identify and implement measures to reduce operational costs without compromising quality.

6. Equipment and Kitchen Maintenance

- Ensure cooking equipment, utensils, exhaust systems, and work surfaces are clean and maintained.
- Report equipment breakdowns and maintenance requirements promptly.
- Ensure safe use of LPG, electrical appliances, and other kitchen equipment.
- Maintain proper waste segregation and disposal procedures.

7. Records and Reporting

- Maintain daily kitchen activity reports, stock registers, and cleaning schedules.
- Record food wastage, material consumption, and equipment maintenance issues.
- Report operational problems, shortages, and food safety concerns to management.
- Assist with inspections, audits, and institutional compliance requirements.

8. Student and Staff Service





- Ensure courteous and efficient food service to students, teaching staff, and non-teaching staff.
- Address food quality and service complaints promptly.
- Coordinate catering arrangements for college functions, meetings, and special events.
- Support the provision of meals that meet approved dietary requirements.

Qualifications and Experience

- Minimum qualification: 10th or 12th standard; a diploma or certificate in catering, food production, or hotel management is preferred.
- Relevant experience in a college, school, hostel, hospital, industrial canteen, or institutional kitchen is desirable.
- Knowledge of food hygiene, inventory control, menu planning, and kitchen supervision.
- Familiarity with applicable FSSAI requirements and food safety practices.

Required Skills

- Kitchen supervision and leadership.
- Food preparation and quality control.
- Inventory and cost management.
- Staff coordination and time management.
- Problem-solving and communication.
- Attention to cleanliness, hygiene, and safety.

Performance Indicators

- Consistent food quality and timely meal service.
- Compliance with food safety and hygiene standards.
- Effective stock management and reduced food wastage.
- Control of food and operating costs.
- Positive feedback from students and college staff.
- Proper maintenance of kitchen records and equipment.

Interested Candidate can walkin between (9am to 3pm - between Monday to Friday) Also forward your updated resume to - [email protected]

Whatsapp only - +91-(phone hidden)

Pay: From ₹18,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 Kitchen Incharge cum Store (Coimbatore)
🏢 FIRE BIRD INSTITIUE OF RESEARCH MANAGEMENT
📍 Coimbatore