CHEF For Hospital Canteen

Key Responsibilities:

1. Kitchen Operations & Food Preparation

• Plan, organize, and supervise food production for both hospital canteen and patient diet kitchen.
• Ensure all meals are prepared according to prescribed recipes, portion sizes, and dietary instructions from the dietitian.
• Oversee menu planning for canteen and patient diets in coordination with the dietitian and hospital management.
• Maintain consistency in taste, quality, and presentation of food.
• Supervise and guide cooks and kitchen staff to ensure smooth operations across both kitchens.

2. Hygiene, Safety & Compliance

• Ensure compliance with FSSAI and hospital hygiene standards.
• Implement and monitor food safety and sanitation procedures (HACCP standards preferred).
• Conduct regular kitchen inspections to maintain cleanliness and proper food storage.
• Ensure staff adhere to infection control and safety protocols.

3. Inventory & Cost Control

• Manage inventory of raw materials and consumables; monitor usage and minimize wastage.
• Prepare daily/weekly consumption reports.
• Coordinate with procurement for timely ordering of supplies.
• Assist in cost optimization initiatives without compromising on quality and nutrition.

4. Team Management

• Train, motivate, and evaluate kitchen staff performance.
• Plan duty rosters and manage shift operations.
• Foster teamwork and maintain discipline within the department.

5. Coordination & Communication

• Coordinate with dietitians for special dietary needs of patients (e.g., diabetic, renal, low-sodium diets).
• Liaise with nursing and housekeeping departments to ensure timely and hygienic food service delivery.
• Interact with hospital administration for feedback and continuous improvement.