Kitchen Supervisor

Organization Description:Jaipur Rugs is a social enterprise that connects rural craftsmanship with global markets through its luxurious handmade carpets. It is a family-run business that offers an exclusive range of hand-knotted and hand-woven rugs made using 2500 years old traditional art forms. The founder, Mr. Nand Kishore Chaudhary created a unique business model, which provides livelihood to the artisans at their doorstep. This changed the standard practice of involving middlemen to work with artisanal communities. The company currently has a network of over 40,000 artisans spread across 600 rural Indian villages in five states of India. It has an end-to-end business model, right from sourcing of wool to exporting a finished handmade rug.The modern and eclectic collection of rugs, made using the finest wool and silk, has won numerous global awards and is currently exported to more than 45 countries with the US sales arm, Jaipur Living, Inc. located in Georgia, Atlanta.Job Title: Mess Coordinator / Food Services Coordinator Department:Administration / Operations Reports To:Operations Manager / Head of AdministrationPosition Summary: The Mess Coordinator is responsible for overseeing the day-to-day operations of multiple mess facilities. This includes managing budgets, ensuring quality and quantity of food, reducing wastage, and maintaining hygiene and satisfaction standards across all locations. The role requires strong organizational, budgeting, and people-management skills to ensure efficient and cost-effective meal service.Key Responsibilities: 1. Budget & Cost Management Prepare, monitor, and control the food service budget for all assigned locations. Track daily, weekly, and monthly expenses to ensure operations stay within budget. Negotiate with vendors and suppliers for cost-effective procurement without compromising quality. Prepare and present financial and consumption reports to management. 2. Food Quality & Quantity Management Ensure meals meet established nutritional, taste, and presentation standards. Conduct regular checks on portion control and food consistency across all sites. Develop and implement standard recipes and menus to maintain uniformity. 3. Food Wastage Control Monitor food preparation and consumption to identify and reduce waste. Implement best practices for storage, portioning, and leftover management. Analyze wastage data and introduce corrective measures. 4. Supervision & Coordination Coordinate daily operations across different mess locations. Supervise mess staff, including cooks, helpers, and serving personnel. Schedule staff duties and ensure proper manpower distribution. 5. Hygiene, Safety & Compliance Ensure all food handling, preparation, and serving comply with hygiene and safety standards. Conduct regular inspections and audits for cleanliness and food safety compliance. Organize training for mess staff on hygiene practices and waste management. 6. Reporting & Communication Maintain detailed records of inventory, wastage, and feedback. Provide regular updates and reports to higher management. Address complaints, feedback, and suggestions from users to improve satisfaction.Qualifications & Skills: Bachelor’s degree in Hotel Management, Catering, Food Technology, or a related field. Minimum 3 - 5 years of experience in food service or mess/canteen management (multi-location experience preferred). Strong knowledge of budgeting, procurement, and inventory management. Excellent leadership, coordination, and communication skills. Familiarity with food safety standards (FSSAI or equivalent). Proficient in MS Excel and reporting tools.Key Competencies: Attention to detail and commitment to quality. Analytical and problem-solving abilities. Strong organizational and multitasking skills. Ability to work under pressure and manage diverse teams.