We are seeking an experienced and innovative Executive Chef to lead our Hospital Food and Beverage Operations The Executive Chef will be responsible for overseeing all culinary activities ensuring that meals are nutritious secure and meet the dietary requirements of patients This role requires a combination of culinary expertise strong leadership skills and a deep understanding of nutritional guidelines within a healthcare setting Key Responsibilities Culinary Leadership Develop and execute a diverse and nutritious menu that caters to the dietary needs and preferences of patients staff and visitors Oversee the preparation presentation and service of all meals ensuring the highest standards of quality and consistency Collaborate with dietitians and nutritionists to create meal plans that support patient health and recovery Food Safety Compliance Ensure adherence to all food safety regulations including HACCP Hazard Analysis Critical Control Point principles and local health department standards Conduct regular inspections of kitchen facilities and equipment to maintain high standards of cleanliness and hygiene Implement and monitor food safety procedures to prevent contamination and ensure the safety of all food products Team Management Lead mentor and train a diverse culinary team fostering a positive and collaborative work environment Manage staff scheduling workload distribution and performance evaluations Encourage continuous learning and professional development among kitchen staff Budgeting Inventory Control Develop and manage the food and beverage budget ensuring cost-effective operations without compromising quality Monitor inventory levels order supplies and maintain accurate records to minimize waste and optimize resource utilization Negotiate with suppliers to obtain high-quality ingredients at the best possible prices Menu Development Innovation Stay updated with industry trends and incorporate new techniques ingredients and presentations to enhance the dining experience Regularly review and update menus to reflect seasonal availability patient preferences and nutritional advancements Develop special menus for events holidays and other occasions as required Customer Service Satisfaction Interact with patients staff and visitors to gather feedback and ensure their dining experience meets or exceeds expectations Address and resolve any complaints or issues promptly and professionally Promote a culture of exceptional service and hospitality within the food and beverage team Qualifications Bachelor s degree in Culinary Arts Hospitality Management or a related field Minimum of 3 years of experience in a high-volume culinary leadership role preferably within a healthcare setting Strong knowledge of nutritional guidelines dietary restrictions and therapeutic diets Excellent culinary skills with a passion for creativity and innovation Exceptional leadership communication and interpersonal skills Proficiency in food safety regulations and kitchen management Ability to work in a fast-paced environment and handle multiple priorities Job Types Full-time Permanent Pay 70 000 00 - 90 000 00 per month Benefits Food provided Leave encashment Experience total work 8 years Required Work Location In person

📌 Regional Executive Chef (Kerala)
🏢 LivBlends Hospitality
📍 Kerala