Head Chef

Manipal Hospitals; Bengaluru; On-site; INR 600,000 - 800,000; Full time

Job summary

Manipal Hospitals is seeking a capable Hospital Kitchen Manager to lead the hospital kitchen operations in Bengaluru. You will ensure the preparation of hygienic, nutritious meals for patients, doctors, staff and visitors, while coordinating with the Dietetics/Nutrition team on patient diet menus.

The role requires overseeing manpower, menus, quality standards, inventory control and cost optimization to sustain high patient satisfaction and compliance with hospital guidelines.

Responsibilities

• Lead and manage hospital kitchen operations ensuring high-quality, hygienic and nutritious food for patients, doctors, staff and visitors.
• Plan and supervise patient diet menus and regular food menus in coordination with the Dietetics/Nutrition team.
• Ensure strict compliance with food safety, hygiene and hospital quality standards.
• Manage kitchen staff including manpower planning, duty rosters, training, performance and discipline.
• Monitor food quality, portion control, taste, presentation and timely meal delivery as per prescribed diets.
• Ensure effective inventory, procurement, storage and consumption control with minimum wastage and optimal food cost.
• Implement and monitor cleanliness, sanitation, pest control and preventive maintenance of kitchen equipment and facilities.
• Drive menu innovation, cost optimization and continuous improvement in food services while maintaining patient satisfaction.
• Maintain records, audits, SOPs and statutory documentation and coordinate with Quality, Nursing, Dietetics and Administration teams.

Job description

Role & responsibilities

• Lead and manage the hospital kitchen operations, ensuring high-quality, hygienic and nutritious food for patients, doctors, staff and visitors.
• Plan and supervise patient diet menus and regular food menus in coordination with the Dietetics/Nutrition team.
• Ensure strict compliance with food safety, hygiene and hospital quality standards.
• Manage kitchen staff, including manpower planning, duty rosters, training, performance and discipline.
• Monitor food quality, portion control, taste, presentation and timely meal delivery as per prescribed diets.
• Ensure effective inventory, procurement, storage and consumption control, with minimum wastage and optimal food cost.
• Implement and monitor cleanliness, sanitation, pest control and preventive maintenance of kitchen equipment and facilities.
• Drive menu innovation, cost optimization and continuous improvement in food services while maintaining patient satisfaction.
• Maintain required records, audits, SOPs and statutory documentation and coordinate with Quality, Nursing, Dietetics and Administration teams.