Deputy Manager Canteen

Key Responsibilities

• Manage the day-to-day operations of the hospital canteen and food service facilities.
• Ensure the preparation and timely service of hygienic, nutritious, and quality food.
• Monitor food quality, taste, portion control, and presentation.
• Ensure compliance with FSSAI regulations, food safety standards, and hospital hygiene protocols.
• Supervise canteen staff, including cooks, helpers, service staff, and housekeeping personnel.
• Manage food procurement, vendor coordination, raw material inventory, and stock control.
• Monitor food costs, wastage, consumption, and departmental budgets.
• Ensure proper storage, handling, and maintenance of food materials and equipment.
• Coordinate with dietetics, nursing, administration, purchase, and other hospital departments as required.
• Handle feedback and complaints related to food quality and service.
• Maintain records of food costs, stock, staff attendance, hygiene inspections, and operational performance.
• Implement standard operating procedures (SOPs) and ensure continuous improvement in food services.

Educational Qualification

• Degree or Diploma in Hotel Management, Catering Technology, Food Service Management, or a related discipline.
• Additional certification in food safety or food production management will be an advantage.

Experience Required

• Minimum 10+ years of experience in canteen management, food service operations, catering, or hospitality.
• Experience in a hospital, large institutional canteen, corporate cafeteria, or high-volume catering operation is preferred.
• Previous experience in team management, food safety, inventory control, and cost management is essential.

Preferred Candidate Profile

An experienced professional with strong operational knowledge, a commitment to food quality and hygiene, and the ability to manage large-scale canteen operations in a hospital environment.