Key Responsibilities

- Manage the day-to-day operations of the hospital canteen and food service facilities.

- Ensure the preparation and timely service of hygienic, nutritious, and quality food.

- Monitor food quality, taste, portion control, and presentation.

- Ensure compliance with FSSAI regulations, food safety standards, and hospital hygiene protocols.

- Supervise canteen staff, including cooks, helpers, service staff, and housekeeping personnel.

- Manage food procurement, vendor coordination, raw material inventory, and stock control.

- Monitor food costs, wastage, consumption, and departmental budgets.

- Ensure proper storage, handling, and maintenance of food materials and equipment.

- Coordinate with dietetics, nursing, administration, purchase, and other hospital departments as required.

- Handle feedback and complaints related to food quality and service.

- Maintain records of food costs, stock, staff attendance, hygiene inspections, and operational performance.

- Implement standard operating procedures (SOPs)



and ensure continuous improvement in food services.

Educational Qualification

- Degree or Diploma in Hotel Management, Catering Technology, Food Service Management, or a related discipline.

- Additional certification in food safety or food production management will be an advantage.

Experience Required

- Minimum 10+ years of experience in canteen management, food service operations, catering, or hospitality.

- Experience in a hospital, large institutional canteen, corporate cafeteria, or high-volume catering operation is preferred.

- Previous experience in team management, food safety, inventory control, and cost management is essential.

Preferred Candidate Profile An experienced professional with solid operational knowledge, a commitment to food quality and hygiene, and the ability to manage large-scale canteen operations in a hospital environment.

📌 Deputy Manager Canteen (Coimbatore)
🏢 Kovai Medical Center and Hospital (KMCH)
📍 Coimbatore