Key Responsibilities:

• Supervise daily kitchen operations, including meal preparation, tray line assembly, and distribution of patient meals.
• Ensure strict adherence to food safety and infection control policies to prevent contamination.
• Ensure all patient meals align with specific dietary guidelines, as prescribed by clinical staff.
• Supervise, train, and schedule food service staff and contractors, ensuring high productivity and performance standards.
• Monitor stock levels, manage procurement, and implement waste-reduction strategies to meet budgetary goals.
• Conduct regular inspections of food service areas and analyze feedback to continuously improve service standards. 

Qualifications and Experience:

• MBA Hospital Management / MS Nutrition or equivalent with 3 to 4 years’ experience in a tertiary care hospital, or BS Nutrition or equivalent with 5 to 6 years’ experience in a tertiary care hospital.
• Strong knowledge of clinical nutrition and dietary requirements.
• Strong leadership, communication, and problem-solving abilities.
• Proficient in MS Office.