Job Summary

The Executive Chef is responsible for managing the hospital kitchen, preparing protected and nutritious meals, supervising kitchen staff, maintaining hygiene standards, controlling food costs, and ensuring timely meal service for patients, staff, and visitors.

Key Responsibilities
Manage daily kitchen operations.
Plan and prepare patient, staff, and visitor meals.
Ensure food quality, hygiene, and safety standards are maintained.
Supervise and train kitchen staff.
Monitor inventory and order food supplies.
Control food costs and minimize wastage.
Maintain kitchen equipment and cleanliness.
Ensure compliance with NABH, FSSAI, and infection control guidelines.
Prepare daily and monthly kitchen reports.

Experience
5+ years of experience in food production.
Minimum 2 years in a production.

Skills
Food preparation and menu planning
Team leadership
Inventory management
Food safety and hygiene
Cost control

Pay: ₹50,000.00 - ₹60,000.00 per month

Advantages:
Food provided
Leave encashment

Experience:
Food production: 4 years (Required)

Work Location: In person

📌 Executive Chef Coimbatore
🏢 VEDANAYAGAM HOSPITAL
📍 Coimbatore