Job Description

1. Kitchen & Food Production:

Oversee and actively participate in daily cooking operations to ensure high-quality food preparation. Plan and implement menus for patients, staff, and visitors, ensuring they are nutritious, well-balanced, and aligned with medical dietary needs. Collaborate with dietitians to create patient-specific meal plans. Monitor portion control and food presentation standards.

2. Staff Supervision & Training:

Lead, train, and manage kitchen staff including chefs, cooks, helpers, and cleaners. Prepare work schedules and assign duties to ensure smooth operations. Ensure discipline, motivation, and professional development within the team.

3. Hygiene, Safety & Compliance:

Ensure all food preparation areas, equipment, and utensils meet hospital hygiene and sanitation standards. Enforce safety protocols and monitor food storage and handling. Maintain documentation and compliance with hospital and health authority regulations.

4. Diet & Nutrition:

Work closely with the hospital's dietetics team to ensure dietary requirements of patients are met. Supervise the preparation of therapeutic diets for patients with specific conditions (e.g., diabetic, cardiac, renal diets).

5. Canteen Management:

Oversee the hospital staff and visitor canteen operations. Monitor canteen menu, pricing, quality, and customer satisfaction. Ensure timely and hygienic food service in the canteen area.

6. Budgeting & Inventory:

Manage kitchen budget, control food costs, and minimize wastage. Monitor stock levels and place orders for groceries, kitchen supplies, and equipment. Maintain inventory records and ensure timely procurement.
Job Type: Full-time

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits:

Food provided Leave encashment Provident Fund
Work Location: In person