Canteen Incharge
3 days ago
**Key Responsibilities**:
- **Food Production & Service**:
- Oversee the preparation and timely delivery of meals for inpatients, doctors, and staff.
- Ensure dietary requirements prescribed by dietitians/clinicians are strictly followed for patients.
- Maintain a daily menu for staff meals with nutritional balance and variety.
- **Hygiene & Safety**:
- Ensure cleanliness of the kitchen and dining areas.
- Enforce strict personal hygiene and grooming standards among staff.
- Comply with FSSAI and hospital hygiene protocols.
- **Staff Supervision**:
- Supervise and train canteen staff including cooks, helpers, and servers.
- Manage staff schedules, leaves, and duty rosters.
- **Inventory & Procurement**:
- Maintain stock of raw materials, kitchen utensils, and cleaning supplies.
- Monitor inventory levels and coordinate with suppliers for timely replenishment.
- Ensure storage and usage of food items as per expiry and FIFO (First-In, First-Out) practices.
- **Financial Control**:
- Monitor daily expenses and consumption records.
- Control wastage and optimize food cost without compromising quality.
- Maintain records of daily sales (if any) and staff meal accounts.
- **Compliance & Documentation**:
- Maintain records of food temperature logs, cleaning checklists, and pest control.
- Ensure kitchen staff adhere to all local food safety and labor regulations.
**Qualifications & Skills**:
- Graduate in Hotel Management / Catering preferred (not mandatory).
- Minimum 2-3 years of experience in hospital or institutional food service.
- Strong leadership and communication skills.
- Knowledge of dietary requirements in a hospital setting is an added advantage.
- Familiarity with FSSAI norms and kitchen audit processes.
**Job Types**: Full-time, Permanent
**Benefits**:
- Paid sick time
- Provident Fund
Schedule:
- Day shift
- Evening shift
- Morning shift
- Rotational shift
- Weekend availability
Supplemental Pay:
- Yearly bonus
Work Location: In person
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