- Plan and prepare food as per approved menus and dietary requirements.
- Ensure food is prepared hygienically and safely as per hospital food-safety standards.
- Maintain proper cleanliness and sanitation of the kitchen, utensils and equipment.
- Follow FIFO and proper food storage practices to prevent wastage and contamination.
- Ensure proper cooking, portion control, presentation and timely service of food.
- Coordinate with the Dietitian/Dietary Department for patient-specific dietary requirements.
- Maintain appropriate temperature control for food storage, cooking and serving.
- Check quality and freshness of raw materials before use.
- Maintain records related to food preparation, cleaning, temperature and stock, as applicable.
- Follow infection prevention, fire safety,



occupational safety and hospital policies.
- Minimize food wastage and maintain economical utilization of ingredients.
- Report any food-quality, safety, equipment or hygiene-related concerns to the concerned supervisor.
- Ensure proper handling and disposal of food waste.
- Participate in food-safety training, audits and quality-improvement activities.
- Perform any other duties assigned by the management related to kitchen and food services.

Pay: ₹25,000.00 - ₹50,000.00 per month

Work Location: In person

📌 Professional Chef (India)
🏢 BANKERS GROUP OF HOSPITALS
📍 India