Job Description

Key responsibilities

Staff Management:

Supervise and train kitchen and service staff, including assigning duties, monitoring performance, and ensuring adherence to schedules and hygiene practices.

Patient Meal Service:

Ensure the timely and accurate preparation and delivery of meals to patients according to their specific dietary requirements and schedules.

Coordination:

Work with dietary teams and nutritionists to manage patient meal plans and make necessary adjustments.

Operations and Quality Control:

Oversee the daily operations of room service, monitor food quality and presentation, and maintain cleanliness in food storage, preparation, and service areas.

Compliance and Safety:

Enforce strict adherence to food safety regulations, hospital protocols, and sanitation standards, including conducting regular checks on food temperatures and kitchen cleanliness.

Inventory and Supply Management:

Monitor inventory levels, manage ordering, and control costs for food and beverage supplies.

Problem Resolution:

Address and resolve patient and staff complaints or concerns promptly and professionally.
Qualifications and skills

Education:

Diploma in Hotel Management , Or degree in hospitality or a related field being preferred.

Experience:

Proven experience in a supervisory role within the food and beverage industry is essential.

Skills:

Strong leadership, organizational, and communication skills are critical. You should also have knowledge of health and safety regulations, inventory management, and customer service.
Job Types: Full-time, Permanent

Pay: ₹18,000.00 - ₹22,000.00 per month

Benefits:

Food provided Health insurance Paid time off
Education:

Diploma (Preferred)
Work Location: In person