Oversee the preparation and timely delivery of meals for inpatients, doctors, and staff.
Ensure dietary requirements prescribed by dietitians/clinicians are strictly followed for patients.
Maintain a daily menu for staff meals with nutritional balance and variety.
Hygiene & Safety:
Ensure cleanliness of the kitchen and dining areas.
Enforce strict personal hygiene and grooming standards among staff.
Comply with FSSAI and hospital hygiene protocols.
Staff Supervision:
Supervise and train canteen staff including cooks, helpers, and servers.
Manage staff schedules, leaves, and duty rosters.
Inventory & Procurement:
Maintain stock of raw materials, kitchen utensils, and cleaning supplies.
Monitor inventory levels and coordinate with suppliers for timely replenishment.
Ensure storage and usage of food items as per expiry and FIFO (First-In, First-Out) practices.
Financial Control:
Monitor daily expenses and consumption records.
Control wastage and optimize food cost without compromising quality.
Maintain records of daily sales (if any) and staff meal accounts.
Compliance & Documentation:
Maintain records of food temperature logs, cleaning checklists, and pest control.
Ensure kitchen staff adhere to all local food safety and labor regulations.
Qualifications & Skills:
Graduate in Hotel Management / Catering preferred (not mandatory).
Minimum 2-3 years of experience in hospital or institutional food service.
Strong leadership and communication skills.
Knowledge of dietary requirements in a hospital setting is an added advantage.
Familiarity with FSSAI norms and kitchen audit processes.
Job Types: Full-time, Permanent