Cook – Roles & Responsibilities

Job Purpose:
To prepare protected, hygienic, nutritious, and patient-appropriate meals in accordance with hospital dietary requirements, food safety standards, and instructions from the dietitian/nutritionist or authorized supervisor.

Key Roles & Responsibilities

- Food Preparation
- Prepare meals for patients, doctors, staff, and attendants as per the approved menu and dietary requirements.
- Follow prescribed diets such as regular, soft, liquid, diabetic, low-salt, or other therapeutic diets as instructed.
- Ensure proper portioning and presentation of food before service.
- Prepare food according to standardized recipes and approved quantities.
- Patient Diet Compliance
- Carefully follow diet charts and instructions provided by the dietitian, nutritionist, or nursing/authorized staff.
- Ensure that restricted ingredients are not added to special-diet meals.
- Maintain separate preparation practices where required to avoid cross-contamination.
- Ensure patient meals are correctly identified and sent to the appropriate ward/patient.
- Food Hygiene & Safety
- Maintain high standards of personal hygiene, including clean uniform, head covering, gloves where required, and regular handwashing.
- Follow hospital food-safety and infection-control procedures.
- Prevent cross-contamination between raw, cooked, and special-diet foods.
- Ensure food is properly cooked, stored, covered, and maintained at appropriate temperatures.
- Report any suspected food contamination, spoilage, or food-safety concern immediately to the supervisor.
- Kitchen Cleanliness
- Keep kitchen, cooking areas, utensils, equipment,



refrigerators, and storage areas clean and sanitized.
- Clean work surfaces before and after food preparation.
- Ensure proper segregation and disposal of food waste.
- Follow the hospital's cleaning and sanitation schedules.
- Inventory & Food Storage
- Check the quality and freshness of vegetables, fruits, grains, dairy products, meat, and other ingredients before use.
- Follow FIFO/FEFO principles for food storage, as applicable.
- Maintain proper storage conditions for perishable and non-perishable food items.
- Inform the supervisor about shortages, damaged items, expired products, or wastage.
- Meal Service
- Ensure meals are prepared and dispatched according to the prescribed meal schedule.
- Coordinate with ward/nursing staff regarding timely distribution of patient meals.
- Ensure meals are served at the appropriate temperature and in suitable containers.
- Handle special and therapeutic diets with extra care.
- Equipment Handling
- Operate cooking and kitchen equipment safely and correctly.
- Report malfunctioning or damaged equipment to the concerned supervisor.
- Ensure equipment is cleaned and maintained after use.
- Documentation & Compliance
- Maintain required kitchen records such as meal production, temperature checks,



cleaning schedules, stock usage, and wastage, as applicable.
- Follow hospital policies, food-safety regulations, and departmental SOPs.
- Cooperate during internal inspections, audits, and food-safety checks.
- Teamwork & Coordination
- Coordinate effectively with dietitians/nutritionists, nursing staff, kitchen helpers, housekeeping, and hospital administration.
- Follow instructions from the Kitchen Supervisor/Dietitian/authorized hospital management.
- Maintain professional behavior and communicate promptly regarding any operational issue.
- Other Responsibilities
- Assist in menu preparation and special meal requirements when requested.
- Support emergency or additional meal requirements as directed.
- Perform other kitchen-related duties assigned by the supervisor or hospital management.

Essential Requirements

- Basic knowledge of food preparation and hospital kitchen hygiene.
- Knowledge of safe food handling and storage practices.
- Ability to follow diet charts, recipes, portion sizes, and instructions accurately.
- Good personal hygiene and cleanliness.
- Ability to work in shifts, including weekends and holidays, as required.
- Previous experience in a hospital, healthcare facility, hotel, or institutional kitchen is preferred.

Pay: ₹10,000.00 - ₹20,000.00 per month

Benefits:

- Food provided
- Health insurance
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund

Application Question(s):

- What is your current location?
- What is your current salary?

Work Location: In person

📌 Cook/Chef (Chandigarh)
🏢 Cloudnine Group of Hospitals
📍 Chandigarh