1. Job Purpose

The Kitchen Manager will be responsible for managing the overall kitchen operations for college mess services and event catering. The role involves ensuring timely preparation and serving of hygienic, nutritious and quality food while maintaining food safety standards, controlling food costs, managing kitchen staff, and ensuring smooth execution of daily mess operations and special events.

1. Key Roles &
- Responsibilities

A.

Kitchen Operations

Management

- Manage daily kitchen operations for breakfast, lunch, evening snacks and dinner.

- Ensure timely preparation and distribution of meals as per approved menu and schedule.

- Supervise food preparation, cooking, portioning and serving.

- Ensure food quality, taste, quantity and presentation.

- Plan kitchen operations for special events, seminars, conferences and institutional functions.

- Ensure uninterrupted kitchen operations during peak hours and high-volume events.

B.

Staff

Management

- Supervise chefs, commis chefs, helpers, kitchen stewards and housekeeping staff.

- Allocate daily duties and responsibilities to kitchen employees.

- Prepare staff duty rosters and shift schedules.

- Monitor staff attendance, grooming, discipline and performance.

- Conduct regular training on hygiene, food safety and kitchen practices.

C. Inventory &

- Procurement Management

- Monitor daily consumption of raw materials and kitchen supplies.

- Maintain stock registers for groceries, vegetables, dairy, meat and other ingredients.

- Prepare daily and weekly material requisitions.

- Coordinate with the purchase department for timely procurement.





- Minimize food wastage and ensure proper storage of raw materials.

- Conduct regular physical stock verification.

D. Food Safety &

- Hygiene

- Ensure compliance with FSSAI guidelines and food safety standards.

- Maintain personal hygiene and cleanliness among kitchen staff.

- Monitor food storage temperatures and FIFO/FEFO practices.

- Ensure proper cleaning and sanitization of kitchen equipment and workstations.

- Maintain pest control, waste disposal and kitchen sanitation records.

- Ensure food samples and quality checks are maintained wherever required.

E. Cost Control &

- Budget Management

- Monitor daily food production costs and consumption.

- Control food wastage and maintain standard portion sizes.

- Ensure optimum utilization of manpower, ingredients and kitchen resources.

- Monitor food cost against the approved budget.

- Prepare daily meal consumption and expenditure reports.

F.

College Mess

Management

- Coordinate with college administration regarding daily mess requirements.

- Ensure meals are served according to the approved menu and meal timings.

- Handle student feedback and food-related complaints.

- Monitor meal quantity based on actual student strength.





- Maintain proper serving arrangements and dining area coordination.

G. Event &

- Catering Management

- Plan kitchen requirements for institutional events and special functions.

- Estimate raw materials, manpower and equipment requirements.

- Coordinate with the event team for menu finalization and food service arrangements.

- Ensure timely food preparation, transportation and buffet setup.

- Supervise live counters, buffet services and event catering operations.

- Ensure food quality and service standards throughout the event.

1. Educational Qualification

- Diploma/Degree in Hotel Management, Food Production, Hospitality Management or equivalent qualification.

- Candidates with relevant institutional catering experience may also be considered.

1. Work Experience

- Minimum 4–6 years of experience in kitchen operations, institutional catering, college mess, hostel mess or large-scale food production.

- Experience in handling bulk cooking and high-volume food production.

- Previous experience in event catering and banquet operations will be preferred.

1. Required Skills &
- Competencies

- Robust kitchen operations and team management skills.

- Knowledge of bulk cooking and menu planning.

- Understanding of food costing and inventory management.

- Knowledge of FSSAI and food safety standards.

- Ability to manage multiple meal services and events.

- Problem-solving and time management skills.

- Strong coordination and communication abilities.

Pay: ₹35,000.00 - ₹40,000.00 per month

Work Location: In person

📌 Kitchen Manager (Palwal)
🏢 Ekta Foundation
📍 Palwal