Role & responsibilities

- Lead and manage the hospital kitchen operations, ensuring high-quality, hygienic and nutritious food for patients, doctors, staff and visitors.
- Plan and supervise patient diet menus and regular food menus in coordination with the Dietetics/Nutrition team.
- Ensure strict compliance with food safety, hygiene and hospital quality standards.
- Manage kitchen staff, including manpower planning, duty rosters, training, performance and discipline.
- Monitor food quality, portion control, taste, presentation and timely meal delivery as per prescribed diets.
- Ensure effective inventory, procurement, storage and consumption control, with minimum wastage and optimal food cost.
- Implement and monitor cleanliness, sanitation, pest control and preventive maintenance of kitchen equipment and facilities.
- Drive menu innovation, cost optimization and continuous improvement in food services while maintaining patient satisfaction.
- Maintain required records, audits, SOPs and statutory documentation and coordinate with Quality, Nursing, Dietetics and Administration teams.

📌 Head Chef (Bengaluru)
🏢 Manipal Hospitals
📍 Bengaluru