- Run day-to-day canteen operations, including breakfast, lunch, tea/snacks and any shift meals
- Plan weekly menus that are nutritious, diverse and suit employee preferences (veg/Jain options as needed)
- Supervise and schedule cooks, helpers and cleaning staff; assign duties and check attendance
- Buy groceries, vegetables, gas and supplies; manage vendors and get the best prices
- Maintain stock registers, keep wastage low and do regular inventory checks
- Ensure high standards of food quality, hygiene and kitchen cleanliness
- Follow FSSAI food safety guidelines and fire/gas safety rules
- Keep track of the canteen budget, daily meal counts and monthly expense reports
- Handle employee feedback and complaints quickly and politely
- Coordinate with HR/Admin on headcount, special occasions and festival meals