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 qualified with solid operational knowledge, a commitment to food quality and hygiene, and the ability to manage large-scale canteen operations in a hospital setting.

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