Teekaram Sangulle

As a mess manager my responsible for overseeing the day-to-day operations of a mess hall, including food preparation, service delivery, staff management, maintaining hygiene standards, budget control, and ensuring customer satisfaction, all while adhering to food safety regulations and academy policies

Mess Manager at Vichakshan Jain Vidhyapeeth (2025-03 – Present)

Overseeing the day-to-day operations of a mess hall for 650 students, including food preparation, service delivery, staff management, maintaining hygiene standards, budget control, and ensuring customer satisfaction, all while adhering to food safety regulations and academy policies

• Administration and Coordination
• Menu Management
• Roster of Kitchen Staff duties
• Health and Hygiene Compliance
• Cleaning & Maintenance of all areas
• Regular Repair and maintenance of all appliance and machinery
• Procuring of goods
• Protection of assets
• Stores, Inventory and cost management
• Overall supervision of day-to-day operations of the entire Mess
• Operation and maintenance of Mess premises
• Documentation and record maintain of all store purchase activities and keep its record up to date
• Deal with received material and their users
• Checking of material received & Gate entries
• Work with multiple vendors to determine the best deals for the Mess
• Evaluate the many pros and cons of each vendor based on price, quality, speed of delivery and other factors
• Negotiate with vendors to ensure we buy at best price possible
• Managing relationships with existing supplier network
• Also, handle Labour Supervision
• Also, arrange regular cleaning regular update all material accountable
• Filling of stores records and G.R. & Bills Excel
• Daily, Weekly & Monthly stock verification
• Planning and creating menus based on dietary needs and budget constraints
• Supervising food preparation and ensuring quality standards are met
• Monitoring food inventory and ordering supplies from vendors
• Managing food costs and minimizing waste
• Leading and supervising a team of cooks, servers, and kitchen staff
• Scheduling staff according to meal times and operational needs
• Maintaining cleanliness and hygiene standards in the kitchen and dining area
• Ensuring compliance with food safety regulations and health and safety standards
• Monitoring and managing equipment maintenance
• Addressing customer complaints and feedback promptly
• Managing the mess budget and tracking expenses
• Analyzing financial reports and identifying areas for cost reduction
• Negotiating contracts with vendor

Mess Manager at Catalayser Eduventure India Pvt.Ltd. (IIT-Gurukulam) (2021-03 – 2025-02)

Mess Manager at Mandsaur University (2019-01 – 2021-02)

Ashram Manager at Manav Seva Trust (2007-07 – 2016-02)

Diploma in Hotel Management (B. Voc. in HM) in Hotel Management – TISS Mumbai (2018)

M.Com in Commerce – Barkatullah University, Bhopal (2005)

B.Com in Commerce – Barkatullah University, Bhopal (2003)

Higher Secondary – M.P. Board, Bhopal (2000)

High School – M.P. Board, Bhopal (1998)

PGDCA in Computer Applications – Makhanlal Chaturvedi University, Bhopal (1998)