Kitchen Incharge cum Store

Job Summary

The Cafeteria Kitchen In-Charge is responsible for the day-to-day management of the college cafeteria kitchen, ensuring the preparation and service of hygienic, nutritious, good-quality food in a timely and cost-effective manner. The role involves supervising kitchen staff, monitoring food quality, managing inventory, maintaining sanitation standards, and ensuring compliance with applicable food safety regulations.

Key Responsibilities

Kitchen Operations

Supervise daily kitchen activities, including food preparation, cooking, and serving.

Ensure meals, snacks, and beverages are prepared and served on time.

Maintain appropriate portion sizes and consistent food quality.

Plan daily menus in coordination with the cafeteria manager or administration.

Ensure smooth kitchen operations during peak college hours and special events.

Food Safety and Hygiene

Maintain high standards of personal hygiene, kitchen cleanliness, and sanitation.

Ensure proper storage, handling, cooking, and serving of food.

Monitor refrigerator temperatures and food storage conditions.

Prevent cross-contamination and food spoilage.

Ensure compliance with applicable FSSAI regulations and institutional food safety policies.

Staff Management

Allocate duties to cooks, kitchen assistants, servers, and cleaning staff.

Monitor staff attendance, punctuality, grooming, and work performance.

Train staff in food safety, hygiene, and safe kitchen practices.

Maintain discipline and promote teamwork.

Inventory and Store Management

Monitor stock levels of groceries, vegetables, fruits, spices, cooking oil, and other supplies.

Verify the quality and quantity of incoming materials.

Maintain stock registers, purchase records, and daily consumption reports.

Follow the first-expiry-first-out (FEFO) method where applicable.

Minimise food wastage and prevent unnecessary purchases.

Cost and Quality Control

Monitor food costs, portion sizes, and material consumption.

Ensure economical use of ingredients, gas, electricity, and water.

Check the freshness, taste, and presentation of food.

Identify and implement measures to reduce operational costs without compromising quality.

Equipment and Kitchen Maintenance

Ensure cooking equipment, utensils, exhaust systems, and work surfaces are clean and maintained.

Report equipment breakdowns and maintenance requirements promptly.

Ensure safe use of LPG, electrical appliances, and other kitchen equipment.

Maintain proper waste segregation and disposal procedures.

Records and Reporting

Maintain daily kitchen activity reports, stock registers, and cleaning schedules.

Record food wastage, material consumption, and equipment maintenance issues.

Report operational problems, shortages, and food safety concerns to management.

Assist with inspections, audits, and institutional compliance requirements.

Student and Staff Service

Ensure courteous and efficient food service to students, teaching staff, and non-teaching staff.

Address food quality and service complaints promptly.

Coordinate catering arrangements for college functions, meetings, and special events.

Support the provision of meals that meet approved dietary requirements.

Qualifications and Experience

Minimum qualification

10th or 12th standard; a diploma or certificate in catering, food production, or hotel management is preferred.

Relevant experience in a college, school, hostel, hospital, industrial canteen, or institutional kitchen is desirable.

Knowledge of food hygiene, inventory control, menu planning, and kitchen supervision.

Familiarity with applicable FSSAI requirements and food safety practices.

Required Skills

Kitchen supervision and leadership.

Food preparation and quality control.

Inventory and cost management.

Staff coordination and time management.

Problem-solving and communication.

Attention to cleanliness, hygiene, and safety.

Performance Indicators

Consistent food quality and timely meal service.

Compliance with food safety and hygiene standards.

Effective stock management and reduced food wastage.

Control of food and operating costs.

Positive feedback from students and college staff.

Proper maintenance of kitchen records and equipment.

Interested Candidate can walkin between (9am to 3pm - between Monday to Friday)

Also forward your updated resume to - hr@firebird.ac.in

Whatsapp only - +91-9363496148

Pay

From ₹18,000.00 per month

Benefits

Food provided

Work Location

In person