Role Overview

We are seeking an experienced Executive Chef to lead our hospital culinary operations. You will oversee patient meal preparation, retail cafeteria services, and special diets, ensuring high culinary standards, strict nutritional compliance, and top-tier food safety.

Key Responsibilities

- Menu & Diet Management: Design balanced, appetizing menus compliant with therapeutic diets, allergen rules, and clinical nutrition guidelines.
- Kitchen Operations: Oversee daily food preparation, inventory, supply ordering, and portion control for patient trays and staff cafeteria.
- Staff Leadership: Hire, train, schedule, and supervise kitchen staff, enforcing high standards of hygiene and productivity.
- Quality & Safety: Maintain strict compliance with HACCP, local health codes, and healthcare accreditation standards.
- Financial Oversight:



Manage food costs, minimize waste, and meet departmental budget targets.

Requirements

- Culinary Arts degree/diploma or equivalent experience.
- 5 years of culinary management experience (healthcare or institutional catering preferred).
- Strong knowledge of therapeutic diets, nutrition, and HACCP/food safety standards.
- ServSafe (or equivalent) Food Protection Manager certification.
- Excellent leadership, organizational, and budget management skills.

Pay: ₹55,000.00 - ₹65,000.00 per month

Advantages

- Flexible schedule
- Food provided
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Executive Chef (Vellore)
🏢 LivBlends Hospitality
📍 Vellore