Mess Incharge

The Dining Hall or Mess In charge in a business school is responsible for managing the daily operations of the dining facility, ensuring that students, staff, and faculty are provided with nutritious meals in a hygienic and efficient environment. Here are the key roles and responsibilities of a Dining Hall or Mess In charge:
**1. Menu Planning and Nutrition**
- Plan balanced and nutritious menus that cater to the diverse dietary needs of students, including vegetarian, vegan, gluten-free, and other special diets.
- Ensure the meals are both appealing and nutritious, helping students maintain energy levels and focus on their studies.

**2. Food Quality and Hygiene**
- Monitor the quality of food served, ensuring that it meets safety, health, and hygiene standards.
- Conduct regular checks on food storage, preparation, and serving areas to ensure compliance with health regulations.
- Implement standard operating procedures (SOPs) for cleanliness, including sanitization of kitchen equipment, dining areas, and utensils.

**3. Inventory and Supply Management**
- Oversee inventory levels of food supplies, ensuring sufficient stock while minimizing waste.
- Work closely with vendors and suppliers to procure high-quality ingredients at competitive prices, while keeping track of budget allocations.
- Ensure timely ordering and delivery of perishable and non-perishable items, while tracking usage patterns.

**4. Staff Supervision and Training**
- Manage a team of kitchen staff, chefs, servers, and cleaning personnel, ensuring smooth day-to-day operations.
- Organize training programs to enhance staff skills in food preparation, hygiene practices, and customer service.
- Develop and maintain staff schedules, ensuring adequate staffing during peak hours and events.

**5. Meal Service Management**
- Ensure that meals are served on time, especially during breakfast, lunch, and dinner hours, and that the dining hall operates efficiently during meal times.
- Address issues related to long waiting times, overcrowding, or inadequate seating arrangements to ensure a positive dining experience.

**6. Budgeting and Cost Control**
- Manage the dining hall budget effectively by monitoring expenses, including food costs, labor costs, and operational expenses.
- Implement cost-saving measures such as reducing food waste, optimizing portion sizes, and negotiating with suppliers to stay within budget constraints.

**7. Student and Faculty Feedback**
- Actively seek feedback from students, staff, and faculty to continuously improve the quality of food and service.
- Address concerns, complaints, and suggestions related to food quality, menu variety, or service issues in a timely manner.

**8. Special Event and Catering Management**
- Plan and coordinate catering services for special events, conferences, and gatherings hosted by the business school.
- Ensure that the dining hall can accommodate special requests and events, while maintaining regular meal services.

**9. Health and Safety Compliance**
- Ensure compliance with food safety laws, including safe handling of food, maintaining cleanliness standards, and ensuring staff undergo regular health check-ups.
- Implement safety measures, such as fire safety protocols and emergency procedures, within the dining area.

**10. Sustainability Initiatives**
- Promote sustainability by reducing food waste, implementing eco-friendly practices, and sourcing local or organic food where possible.
- Encourage the use of sustainable packaging and reduce plastic waste in the dining hall operations.

**11. Record Keeping and Reporting**
- Maintain accurate records of food purchases, inventory levels, staff attendance, and meal counts.
- Prepare reports on dining hall operations, including financial reports, food cost analysis, and feedback summaries, to share with the administration.

**12. Customer Service**
- Ensure that students and staff are treated with respect and professionalism by all dining hall staff.
- Foster a welcoming environment where diners can comfortably eat, socialize, and relax.

The Dining Hall or Mess In charge plays a vital role in ensuring the well-being of the students by providing them with nutritious meals, maintaining hygiene, and offering excellent customer service, thereby contributing to a conducive learning environment.

**Experience**:

- total work: 1 year (preferred)

Work Location: In person

Application Deadline: 27/09/2024