Culinary Head_Mumbai

Dear Candidate,

Namaste

Greetings from Sir HN Reliance Foundation Hospital , Mumbai, India.

Sir H. N. Reliance Foundation Hospital and Research Centre is a 360-bed, multi-Specialty tertiary care hospital with following thrust areas: Cardiac Sciences, Gastroenterology & Hepatobiliary Sciences, Liver Transplant, Nephro-Urology, Neuro Sciences, Oncology, Orthopedics & Spine, and Woman & Child Health. The Hospital has a Medical Mall with progressive diagnostic services, including Laboratories, Radiology & Imaging, and Nuclear Medicine.

WE ARE SEEKING APPLICATIONS FOR Culinary Head POSITIONS.

Job Title: Culinary Head

Location: Mumbai

Reporting to: General Manager Hospital Operations

Position Summary:

The Culinary Head will lead the design, execution, and quality of all food production and kitchen operations for patients, visitors, staff, and VIP guests within the hospital. The ideal candidate will bring the artistry, finesse, and discipline of a five-star luxury hotel kitchen into a healthcare environment, while strictly complying with clinical dietary needs, hygiene standards, and FSSAI regulations .

This role combines creative culinary expertise with health-sensitive menu planning , delivering nutritious, tasteful, and visually appealing meals that enhance the overall healing experience.

Key Responsibilities:

1. Kitchen & Culinary Operations

Lead and supervise daily operations of central kitchen and satellite kitchens including patient meal production, doctors lounges, cafeteria, staff dining, and VIP hospitality.

Ensure smooth, hygienic, and timely preparation and delivery of all meals in collaboration with dietetics and operations teams.

Implement hospital kitchen SOPs aligned with FSSAI, NABH, JCI, and infection control standards.

2. Menu Design & Customization

Design and evolve rotational, therapeutic, and la carte menus tailored for various clinical diets (diabetic, renal, cardiac, soft, low salt, etc.).

Curate VIP and international patient menus , festive/special occasion menus, and seasonal offerings reflecting cultural diversity.

Innovate in taste enhancement and plating of clinical meals without compromising on nutritional mandates.

3. Quality, Hygiene & Compliance

Oversee food safety, personal hygiene, kitchen sanitation, and storage standards in accordance with FSSAI, HACCP, and hospital protocols.

Conduct regular kitchen hygiene audits , equipment checks, and food sampling tests.

Drive zero non-compliance in clinical food safety and contribute to accreditation readiness.

4. Culinary Team Management

Recruit, train, and mentor a team of chefs, sous chefs, stewards, kitchen assistants, and diet kitchen personnel.

Set and enforce luxury hotel-style grooming, professionalism, and service discipline .

Conduct regular team briefings, culinary workshops, and performance reviews.

5. Patient-Centric Food Experience

Collaborate closely with Clinical Nutritionists, Nursing, and Guest Relations teams to ensure personalized and respectful service delivery .

Address patient meal feedback, VIP preferences, and special dietary needs with empathy and urgency.

Support pre- and post-operative diet requirements , meal scheduling, and special meal planning for critical care and pediatric cases.

6. Inventory, Cost & Resource Management

Manage procurement, inventory control, vendor coordination, and kitchen budgeting for raw materials, perishables, and kitchen consumables.

Monitor food cost, yield, and wastage, while maintaining quality and variety.

Coordinate with supply chain and F&B for timely delivery and optimal stock levels.

7. VIP, Event & Executive Culinary Oversight

Personally oversee VIP suites, international patients, and visiting dignitaries for customized meal preparation.

Design and execute premium culinary experiences for hospital events, conferences, workshops, and celebration days.

Support executive dining and boardroom meal services with attention to taste, presentation, and discretion.

8. Sustainability & Innovation

Promote healthy cooking techniques , sustainable sourcing, and energy-efficient kitchen practices.

Explore innovative culinary approaches (e.g., low-oil cooking, immunity-boosting ingredients, regional wellness diets).

Lead efforts to introduce digitally supported menu planning and kitchen operations .

Candidate Profile:

Education:

Degree or diploma in Hotel Management / Culinary Arts / Hospitality Administration from a recognized institute

HACCP, FSSAI, or food safety certification preferred

Experience:

10 plus years of experience in culinary leadership

At least 25 years as Executive Chef or Senior Sous Chef in Taj, Oberoi, Leela, ITC, Marriott, Hyatt or Hilton

Prior experience in hospital, airline catering, or healthcare F&B services is an added advantage

Key Skills & Attributes:

High culinary creativity with sensitivity to nutrition and medical restrictions

Expertise in multi-cuisine cooking and large-batch preparation with fine presentation

Strong leadership, hygiene compliance, and staff training skills

Collaborative approach with clinical, operational, and guest relations teams

Passion for healing through food and service with empathy

Proactive, hands-on, and detail-oriented in high-pressure healthcare settings

Interested candidate, kindly inbox your resume

Regards,

Hemangi Shende