Executive Chef
We are looking for an experienced Executive Chef to lead the complete kitchen operations of a hospital. The ideal candidate will be responsible for food production, menu planning, quality, hygiene, manpower management, food cost control, and ensuring timely patient meal service while maintaining the highest food safety standards.
Key Responsibilities
- Lead and manage the entire hospital kitchen operations.
- Ensure timely preparation and service of patient meals, cafeteria, and special diets.
- Plan menus in coordination with dieticians and hospital requirements.
- Maintain high standards of food quality, hygiene, and safety.
- Supervise and train the kitchen team.
- Control food cost, wastage, and inventory.
- Ensure compliance with FSSAI, HACCP, and company standards.
- Coordinate with hospital management and other departments.
- Drive continuous improvement in kitchen operations and customer satisfaction.
Requirements
- Diploma/Degree in Hotel Management or Culinary Arts.
- 8–12 years of culinary experience, with at least 8 years as an Executive Chef or Head Chef.
- Mandatory experience in Multi chain QSR or healthcare food services.
- Strong leadership and team management skills.
- Knowledge of therapeutic diets, food safety, and kitchen operations.
Job Type: Full-time
Pay: ₹50,000.00 - ₹65,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
