Head Chef

Role & responsibilities

• Lead and manage the hospital kitchen operations, ensuring high-quality, hygienic and nutritious food for patients, doctors, staff and visitors.
• Plan and supervise patient diet menus and regular food menus in coordination with the Dietetics/Nutrition team.
• Ensure strict compliance with food safety, hygiene and hospital quality standards.
• Manage kitchen staff, including manpower planning, duty rosters, training, performance and discipline.
• Monitor food quality, portion control, taste, presentation and timely meal delivery as per prescribed diets.
• Ensure effective inventory, procurement, storage and consumption control, with minimum wastage and optimal food cost.
• Implement and monitor cleanliness, sanitation, pest control and preventive maintenance of kitchen equipment and facilities.
• Drive menu innovation, cost optimization and continuous improvement in food services while maintaining patient satisfaction.
• Maintain required records, audits, SOPs and statutory documentation and coordinate with Quality, Nursing, Dietetics and Administration teams.