Head Chef

Department: F&B / Dietary Services

Experience: 8–10 Years (Hospital / Institutional Catering Preferred)

Reporting To: Admin Head / Facility Head

Position 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 Responsibilities

• Plan 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 pro...