Key Responsibilities:
- Supervision & Management:
- 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
