Job Summary
The Sous Chef assists the Executive Chef in managing the day-to-day operations of the hospital kitchen. The role ensures the preparation and service of safe, nutritious, and high-quality meals for patients, attendants, doctors, staff, and visitors while maintaining strict food safety, hygiene, and infection control standards. The Sous Chef supervises kitchen staff, oversees food production, inventory management, and ensures compliance with hospital dietary requirements and regulatory standards.
Key ResponsibilitiesFood Production & Quality
- Assist in planning, preparing, and supervising daily food production.
- Ensure meals are prepared according to standardized recipes and dietary specifications.
- Monitor food quality, taste, portion control, and presentation.
- Ensure timely preparation and distribution of patient meals, cafeteria food, and special diets.
- Support menu planning in coordination with Dieticians and Food Service Manager.
Kitchen Operations
- Supervise cooks, commis chefs, kitchen assistants, and stewards.
- Allocate duties and monitor staff productivity and performance.
- Ensure smooth kitchen operations during all shifts.
- Act as the kitchen in-charge in the absence of the Executive Chef.
- Monitor kitchen equipment and report maintenance requirements promptly.
Food Safety & Infection Control
- Ensure compliance with FSSAI regulations, NABH standards, and hospital infection control policies.
- Monitor food storage, temperature logs, and stock rotation (FIFO/FEFO).
- Maintain cleanliness and sanitation of kitchen areas, equipment, and utensils.
- Conduct regular hygiene inspections and corrective actions.
- Ensure staff follow personal hygiene and food safety practices.
Inventory & Cost Control
- Assist in purchasing, receiving, and inventory management.
- Monitor stock levels and minimize wastage.
- Ensure proper storage of raw materials and finished products.
- Support cost-control initiatives and budget adherence.
- Verify quality and quantity of supplies received from vendors.
Training & Staff Development
- Train and mentor kitchen staff on recipes, food safety, and operational procedures.
- Conduct on-the-job training for new employees.
- Support performance evaluations and disciplinary actions when required.
- Promote teamwork and continuous improvement within the kitchen.
Educational Qualification
- Diploma/Degree in Hotel Management, Culinary Arts, or Food Production from a recognized institution.
- Certification in Food Safety/FSSAI preferred.
Experience
- 5–8 years of experience in food production, with at least 2–3 years in a supervisory role.
- Experience in hospitals, healthcare institutions, hotels, or large-scale catering operations preferred.
Skills & Competencies
- Strong culinary and food production skills.
- Knowledge of therapeutic diets and hospital food service operations.
- Leadership and team management abilities.
- Knowledge of food safety, HACCP, NABH, and infection control standards.
- Inventory and cost-control management.
- Effective communication and interpersonal skills.
- Ability to work under pressure and manage multiple tasks.
Key Performance Indicators (KPIs)
- Patient meal satisfaction scores.
- Compliance with food safety and hygiene standards.
- Food wastage percentage.
- Kitchen productivity and service efficiency.
- Audit compliance (NABH/FSSAI).
- Staff training and competency completion.
Working Conditions
- Rotational shifts, including weekends and holidays as required.
- Exposure to hot kitchen environments and food production equipment.
- Standing for extended periods and handling moderate physical workload.
Pay: ₹20,000.00 - ₹40,000.00 per month
Work Location: In person
