Mess Manager

1. Food and Meal Management

• Ensure timely preparation and serving of meals according to the approved menu.
• Monitor food quality, taste, quantity, and portion sizes.
• Ensure that sufficient food is available for all authorized students and staff.

2. Store and Stock Management

• Maintain stock registers for ration, spices, vegetables, dairy products, and other kitchen materials.
• Check the quantity and quality of materials received from vendors.
• Record daily consumption and issue of materials.
• Monitor stock balances and inform management about items requiring replenishment.
• Conduct regular physical stock verification.
• Prevent unnecessary consumption, wastage, and unauthorized use of materials.

3. Kitchen Hygiene and Safety

• Maintain cleanliness of the kitchen, dining hall, utensils, and store.
• Ensure proper storage of food items and timely disposal of expired or spoiled materials.
• Ensure that mess staff follow personal hygiene and safe food-handling practices.
• Maintain proper waste disposal and pest-control arrangements.

4. Staff Supervision

• Allocate duties to cooks, helpers, and other mess staff.
• Monitor attendance, punctuality, discipline, and performance.
• Ensure that staff follow school policies and hygiene standards.
• Report staff shortages or disciplinary issues to management.

5. Purchase and Vendor Coordination

• Prepare purchase requisitions according to actual requirements.
• Check materials against purchase orders, invoices, and delivery challans, where applicable.
• Report shortages, damaged goods, or quality discrepancies.
• Ensure that purchases and additional expenses are approved by the authorized person.

6. Record Keeping and Reporting

• Maintain daily stock, issue, and consumption registers.
• Maintain purchase, delivery, and vendor records.
• Prepare monthly stock statements and consumption reports.
• Monitor mess expenditure and report unusual variations.
• Submit records and reports to the Principal or Management whenever required.

. Authority and Responsibility

• The Mess Manager is responsible for the proper use and safekeeping of mess stock and equipment.
• No purchase or additional expenditure shall be made without the required approval.
• Any shortage, wastage, discrepancy, or food-quality complaint must be reported promptly.
• All records must be accurate, updated, and available for inspection.

. Qualification and Skills

• Previous experience in mess, catering, kitchen, or store management is preferred.
• Basic knowledge of food safety, hygiene, and inventory management.
• Basic computer and MS Excel knowledge.
• Good supervisory, communication, and record-keeping skills.
• Honest, disciplined, organized, and responsible.

. Key Performance Indicators (KPIs)

• Timely serving of meals.
• Maintenance of food quality and hygiene.
• Accuracy of stock and consumption records.
• Reduction of food wastage.
• Proper control of mess expenditure.
• Timely submission of monthly reports.

Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹25,000.00 per month

Benefits:

• Food provided

Work Location: In person