Oversee day-to-day operations of the hospital kitchen or canteen.
Supervise cooks, servers, and cleaning staff; assign duties and schedules.
Train new kitchen staff on safety and food preparation procedures.
Quality & Hygiene Control:
Ensure all food is prepared in compliance with hospital hygiene and health standards.
Conduct regular kitchen inspections and maintain cleanliness and sanitation.
Monitor food storage and handling to prevent contamination or spoilage.
Menu & Nutrition:
Coordinate with dietitians to plan patient meals according to medical dietary requirements.
Assist in designing balanced menus for staff and visitors.
Inventory & Supplies:
Maintain stock levels of food ingredients and kitchen supplies.
Manage vendor relations and ensure timely ordering and delivery of fresh produce.
Monitor waste and control costs effectively.
Safety & Compliance:
Ensure the kitchen complies with all food safety, fire safety, and waste disposal regulations.
Handle audits and inspections by health authorities.
Customer Service:
Address any feedback or complaints from patients, staff, or visitors.
Ensure courteous service and prompt response to food-related issues.
Skills & Qualifications:
Diploma/Degree in Hotel Management, Culinary Arts, or related field.
2-5 years of experience in food service or hospitality (preferably in a healthcare setting).
Knowledge of hospital dietary standards and food safety regulations.
Leadership, time management, and communication skills.
Basic understanding of nutrition and special diets.
Familiarity with HACCP or FSSAI guidelines is a plus.
Working Conditions:
Fast-paced, high-pressure kitchen environment.
May require early morning, late evening, or weekend shifts.
Regular interaction with hospital dietitians, staff, and vendors.
Job Type: Full-time
Pay: ₹10,478.83 - ₹26,455.56 per month
Work Location: In person
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