Sous Chef/ Executive Chef (India)

The Head Chef / Executive Chef is responsible for planning, organizing, and supervising all food production activities in the hospital. The role ensures delivery of secure, nutritious, hygienic, and high-quality meals for patients, staff, and visitors, in line with medical dietary requirements and hospital standards.

Key Responsibilities:1. Food Production & Quality Control

• Plan and prepare menus based on patient dietary requirements in coordination with dieticians.
• Ensure food is prepared as per prescribed nutritional standards.
• Maintain consistency in taste, quality, and portion control.
• Supervise cooking, plating, and service operations.

2. Diet & Nutrition Compliance

• Work closely with clinical dieticians to deliver therapeutic diets.
• Ensure special diets (diabetic, low-sodium, renal, etc.) are prepared accurately.
• Monitor patient meal satisfaction and feedback.

3. Hygiene & Safety

• Ensure strict compliance with food safety standards (FSSAI, HACCP).
• Maintain cleanliness and sanitation in kitchen areas.
• Conduct regular hygiene audits and staff training.

4. Team Management

• Supervise kitchen staff including cooks, helpers, and stewards.
• Prepare duty rosters, manage shifts, and monitor attendance.
• Train and develop staff on cooking techniques and hygiene practices.

5. Inventory & Cost Control

• Manage procurement of raw materials and kitchen supplies.
• Monitor stock levels, minimize wastage, and control food costs.
• Coordinate with vendors and stores for timely supply.

6. Operations & Administration

• Ensure timely meal service for patients and staff.
• Maintain records (temperature logs, stock registers, production sheets).
• Handle kitchen equipment maintenance and upkeep.

Job Types: Full-time, Permanent

Pay: ₹40,000.00 - ₹60,000.00 per month

Benefits

• Food provided
• Paid sick time
• Provident Fund

Work Location: In person