To oversee the preparation, plating, and timely in-room delivery of meals in accordance with resident dietary plans and preferences, while ensuring hygiene, taste, and service excellence. This role bridges the kitchen operations with resident experience and clinical nutrition protocols.
Key Responsibilities
1. Kitchen Operations Oversight
Supervise food preparation ensuring adherence to standardized recipes, portion sizes, and food safety norms.
Ensure meals are prepared in accordance with daily diet schedules and special instructions from the Diet & Nutrition Lead.
Monitor hygiene, equipment cleanliness, pest control compliance, and kitchen staff behavior.
2. Meal Plating & Dispatch
Lead the plating team to ensure tray accuracy, correct consistency, temperature control, and tagging.
Match each tray with the resident's dietary tag and any special instructions.
Maintain an organized dispatch schedule across pods and rooms with real-time coordination.
3. Dining Support & Coordination
Coordinate with pod teams and caretakers for timely delivery and collection of meal trays.
Address real-time concerns such as refused food, incorrect items, or late delivery.
Support meal trials for new residents or those under dietary observation.
4. Inventory & Vendor Coordination
Track kitchen stock levels, FIFO compliance, and raise requisitions in coordination with the Nutrition Lead and Unit Manager.
Check delivery quality and log perishable/non-perishable stock daily.
Flag any procurement discrepancies and vendor service issues for resolution.
5. Documentation & Compliance
Maintain meal logs, temperature charts, and special diet tracking sheets.
Ensure kitchen SOPs are followed as per FSSAI and internal audit requirements.
Participate in kitchen audits and mock drills for fire safety, pest control, and hygiene.
6. Team Management
Supervise and roster kitchen staff including cooks, assistants, and servers.
Train team members in hygiene practices, diet compliance, and in-room service etiquette.
Handle escalations or discipline issues within the team, in coordination with Unit Manager.
Job Specification
Education
Diploma or Degree in Hotel Management, Culinary Arts, or Food Production
Experience
5+ years in institutional or healthcare food service, with team management responsibility