Executive Chef

Key Deliverables:

• Plan, prepare, and supervise nutritionally compliant, patient-specific meal services
• Maintain food quality, hygiene standards, and kitchen operations in line with hospital protocols
• Optimize food costs through inventory, budgeting, and wastage management
• Train and lead culinary staff to deliver consistent quality and service

Role Responsibilities:

• Collaborate on diet-specific meal planning for patients and hospital staff
• Implement SOPs for food production, safety audits, and regulatory compliance
• Conduct daily kitchen reviews, performance tracking, and MIS reporting
• Ensure patient and guest satisfaction through feedback loops and service enhancements