Associate - Chef

Roles & Responsibilities:

• Plan, prepare, and cook authentic

  Indian cuisine

  (North Indian, South Indian, regional specialties) for patients, staff, and guests as per dietary guidelines.
• Collaborate with dieticians/nutritionists to create

  therapeutic and patient-specific diets

  (low salt, diabetic-friendly, high protein, etc.).
• Ensure

  quality, taste, and presentation

  of food while maintaining nutritional standards.
• Monitor portion control and consistency in all dishes.
  
• Train and guide junior cooks, commis, and kitchen helpers on Indian cooking techniques and hygiene practices.
  
• Maintain kitchen hygiene and ensure compliance with

  FSSAI, NABH, and hospital food safety standards

  .
• Manage food inventory for Indian cuisine section, ensuring cost-effective utilization and minimal wastage.
  
• Innovate new healthy recipes and menus based on seasonal availability and patient requirements.
  
• Coordinate with the F&B Manager and other chefs for smooth functioning of the kitchen.
  
• Handle patient/attendant feedback and continuously improve food quality.
  

Skills Required:

• Strong expertise in

  Indian cuisine

  (North Indian gravies, South Indian meals, tandoor, snacks, and regional specialties).
• Knowledge of

  clinical diets

  and nutrition integration for hospital patients.
• Good leadership and team-handling skills.
  
• Awareness of food safety, hygiene protocols, and quality standards.
  
• Ability to work in a high-volume, fast-paced environment.
  
• Creativity in menu planning and presentation.