Job Description

Planning and supervising food preparation and distribution

for patients, attendants, and hospital staff, ensuring meals meet dietary and clinical requirements in coordination with dieticians and clinical teams.

Ensuring compliance with food safety and hygiene standards

as per NABH and other regulatory guidelines, maintaining strict quality control to prevent contamination and infection risks.

Managing food and beverage operations efficiently

, including inventory, procurement, vendor relations, and cost control to meet budgetary goals without compromising quality.

Coordinating with clinical nutritionists and dieticians

to customize menus based on patients' medical conditions and nutritional needs, ensuring therapeutic diets are accurately implemented.

Supervising and training kitchen and service staff

to maintain high standards of food service, safety, and customer care, fostering a professional and hygienic work environment.

Handling guest (patient and visitor) satisfaction and feedback

, addressing complaints and special requests promptly to improve service quality.

Maintaining records and documentation

related to food safety audits, inventory, staff training, and compliance as required by NABH accreditation processes.

Implementing continuous improvement strategies

for menu planning, food quality, and operational efficiency based on patient feedback and industry trends.
Job Types: Full-time, Permanent

Pay: From ?40,000.00 per month

Education:

Diploma (Preferred)
Experience:

Hospital: 5 years (Preferred)
Location:

Trivandrum, Kerala (Preferred)
Work Location: In person