Job Description

Job Summary:

The Service Head - School Mess will oversee the complete operations of the school mess, ensuring high standards of hygiene, food quality, safety, and service. The role includes managing mess staff, coordinating with vendors, supervising meal preparation and distribution, and ensuring a smooth dining experience for students and staff.

Key Responsibilities:1. Mess Operations & Food Service Management

Supervise daily mess operations, including meal preparation, serving, cleanliness, and waste management. Ensure timely delivery of breakfast, lunch, snacks, and evening meals as per the school schedule. Monitor food quality, taste, portion control, and adherence to the approved menu. Ensure strict compliance with hygiene and FSSAI norms.

2. Staff Supervision & Training

Lead and manage cooks, helpers, servers, and cleaning staff working in the mess. Prepare duty rosters, monitor attendance, and maintain discipline within the team. Conduct regular training on food safety, hygiene, behaviour, and SOPs.

3. Hygiene, Safety & Compliance

Ensure the mess area, kitchen, storage, counters, and utensils are kept clean and sanitised at all times. Oversee regular pest control and deep cleaning activities. Monitor personal hygiene standards of all mess staff. Maintain compliance with food handling, safety protocols, and school policies.

4. Inventory & Vendor Coordination

Manage daily inventory of raw materials, groceries, cleaning supplies, and gas. Conduct quality checks on ingredients and ensure proper storage conditions. Coordinate with vendors for timely supply and maintain accurate records. Track consumption, reduce wastage, and optimize costs.

5. Student & Staff Interaction

Address feedback, concerns, or complaints related to food and service. Ensure a child-friendly, safe, and efficient dining environment. Maintain discipline and smooth flow in the dining area during peak hours.

6. Reporting & Documentation

Maintain daily logs of meals served, stock used, and wastage. Prepare weekly and monthly reports for management. Document incident reports, audits, and routine checks.

Qualifications & Skills:

Graduate in Hospitality, Hotel Management, or related field (preferred). 3-6 years of experience in food service management, hospitality, or institutional catering. Strong leadership and team-management skills. Good communication and interpersonal abilities. Knowledge of food safety standards and kitchen operations. Ability to manage crises, handle pressure, and ensure discipline.

Preferred Attributes:

Highly organised and proactive. Strong hygiene and quality orientation. Ability to maintain a positive dining environment for students.
Job Types: Full-time, Permanent

Pay: ₹25,000.00 - ₹40,000.00 per month

Benefits:

Food provided
Work Location: In person