Kitchen Supervisor

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, ₹26,455.56 per month

Work Location: In person