Head Chef

Location: Bengaluru

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 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 incidents

Skills & Competencies

Strong 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