Job Title

Department:F&B / Dietary Services Experience:8–10 Years (Hospital / Institutional Catering Preferred) Reporting To:Admin Head / Facility HeadPosition Summary The Head Chef is responsible for overseeing the hospital kitchen operations, ensuring the preparation of hygienic, nutritious, and high-quality meals for patients, attendants, and staff. The role ensures strict adherence to dietary guidelines, food safety standards, and hospital protocols while maintaining efficiency, cost control, and service excellence.Key ResponsibilitiesPlan and prepare patient-specific meals in coordination with dieticians, ensuring adherence to prescribed dietary plans. Supervise daily kitchen operations including food preparation, cooking, plating, and timely service. Ensure compliance with hygiene, sanitation, and food safety standards (FSSAI and hospital protocols). Maintain high standards of food quality, taste, and nutritional value. Manage kitchen staff schedules, training, and performance. Monitor inventory, control food wastage, and manage procurement requirements. Ensure proper storage, labeling, and handling of food items. Maintain cleanliness and safety within the kitchen premises. Support special dietary needs including diabetic, renal, cardiac, and post-surgical diets. Coordinate with administration for cost control and budget management.Key Performance Indicators (KPIs)Patient satisfaction related to food quality Compliance with hygiene and safety audits Food cost control and wastage reduction Timely meal service adherence Zero food safety incidentsSkills & CompetenciesStrong knowledge of therapeutic and hospital diets Expertise in institutional kitchen management Leadership and team supervision skills Knowledge of food safety regulations and hygiene standards Cost control and inventory management ability High attention to detail and quality standards