Job Summary
The Executive Chef is responsible for managing the hospital kitchen, preparing safe and nutritious meals, supervising kitchen staff, maintaining hygiene standards, controlling food costs, and ensuring timely meal service for patients, staff, and visitors.
Key Responsibilities
- Manage daily kitchen operations.
- Plan and prepare patient, staff, and visitor meals.
- Ensure food quality, hygiene, and safety standards are maintained.
- Supervise and train kitchen staff.
- Monitor inventory and order food supplies.
- Control food costs and minimize wastage.
- Maintain kitchen equipment and cleanliness.
- Ensure compliance with NABH, FSSAI, and infection control guidelines.
- Prepare daily and monthly kitchen reports.
Experience
- 5+ years of experience in food production.
- Minimum 2 years in a production.
Skills
- Food preparation and menu planning
- Team leadership
- Inventory management
- Food safety and hygiene
- Cost control
Pay: ₹50,000.00 - ₹60,000.00 per month
Benefits:
- Food provided
- Leave encashment
Experience:
- Food production: 4 years (Required)
Work Location: In person
