Job Description

The Canteen Sous Chef will manage daily kitchen operations for the school canteen, ensuring high-quality, hygienic, and nutritious meals for students and staff. The role involves supervising kitchen staff, maintaining food safety standards, planning menus, and ensuring timely meal preparation and service.

Key Responsibilities1. Food Production & Menu Planning

Plan and prepare daily menus that are nutritious, age-appropriate, and aligned with organizational standards. Ensure all meals are prepared on time for breakfast, lunch, and staff requirements. Maintain consistency in taste, portion size, and presentation of all dishes. Develop weekly/monthly menus based on feedback, availability of ingredients, and cost considerations.

2. Kitchen Operations & Supervision

Oversee day-to-day kitchen activities. Monitor and guide kitchen staff to ensure smooth workflow and efficient service delivery. Maintain stock levels, monitor inventory, and place requisitions for ingredients and supplies. Ensure proper handling and maintenance of all kitchen equipment.

3. Hygiene, Safety & Compliance

Ensure the kitchen adheres to food safety norms at all times. Maintain strict hygiene and sanitation practices for food handling, storage, and preparation areas. Conduct regular checks to ensure cleanliness of utensils, equipment, and workstations. Ensure compliance with policies regarding food allergies and special dietary requirements.

4. Quality Assurance

Perform routine tasting and quality checks to maintain food standards. Ensure zero compromise on food quality, nutrition, and safety. Address any concerns or feedback related to meals and take corrective action where required.

5. Coordination & Communication

Work closely with the Head Chef, management, and service team to ensure smooth functioning of the canteen. Communicate clearly with team members regarding daily tasks, menu changes, and service timelines. Train kitchen staff on new recipes, hygiene protocols, and operational standards.

Required Skills & Qualifications

Diploma or certification in Culinary Arts or Food Production. Minimum 3-5 years of experience in large-scale kitchen operations, preferably in institutional catering. Strong knowledge of Indian cuisine and nutritious cooking practices. Ability to work in a fast-paced environment with attention to detail. Effective leadership, multitasking, and communication skills. Familiarity with food safety norms and kitchen hygiene standards.

Additional Requirements

Willingness to work early morning shifts based on school requirements. Ability to manage a diverse team and maintain a positive working environment. Strong sense of responsibility, discipline, and commitment to quality.
Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹35,000.00 per month

Work Location: In person