Job
Description
Skills: Executive Chef, Culinary Head, Kitchen Head, Culinary leadership, Kitchen operations, Head Chef, Chef de Cuisine, Culinary Director, Dear Candidate, Namaste ! Greetings from Sir HN Reliance Foundation Hospital , Mumbai, India. Sir H. N. Reliance Foundation Hospital and Research Centre is a 360-bed, multi-Specialty tertiary care hospital with following thrust areas: Cardiac Sciences, Gastroenterology & Hepatobiliary Sciences, Liver Transplant, Nephro-Urology, Neuro Sciences, Oncology, Orthopedics & Spine, and Woman & Child Health. The Hospital has a Medical Mall with progressive diagnostic services, including Laboratories, Radiology & Imaging, and Nuclear Medicine. WE ARE SEEKING APPLICATIONS FOR Culinary Head POSITIONS. Job Title: Culinary Head Location: Mumbai Reporting to: General Manager Hospital Operations Position Summary The Culinary Head will lead the design, execution, and quality of all food production and kitchen operations for patients, visitors, staff, and VIP guests within the hospital. The ideal candidate will bring the artistry, finesse, and discipline of a five-star luxury hotel kitchen into a healthcare environment, while strictly complying with clinical dietary needs, hygiene standards, and FSSAI regulations . This role combines creative culinary expertise with health-sensitive menu planning , delivering nutritious, tasteful, and visually appealing meals that enhance the overall healing experience. Key Responsibilities Kitchen & Culinary Operations Lead and supervise daily operations of central kitchen and satellite kitchens including patient meal production, doctors lounges, cafeteria, staff dining, and VIP hospitality. Ensure smooth, hygienic, and timely preparation and delivery of all meals in collaboration with dietetics and operations teams. Implement hospital kitchen SOPs aligned with FSSAI, NABH, JCI, and infection control standards. Menu Design & Customization Design and evolve rotational, therapeutic, and la carte menus tailored for various clinical diets (diabetic, renal, cardiac, soft, low salt, etc.). Curate VIP and international patient menus , festive/special occasion menus, and seasonal offerings reflecting cultural diversity. Innovate in taste enhancement and plating of clinical meals without compromising on nutritional mandates. Quality, Hygiene & Compliance Oversee food safety, personal hygiene, kitchen sanitation, and storage standards in accordance with FSSAI, HACCP, and hospital protocols. Conduct regular kitchen hygiene audits , equipment checks, and food sampling tests. Drive zero non-compliance in clinical food safety and contribute to accreditation readiness. Culinary Team Management Recruit, train, and mentor a team of chefs, sous chefs, stewards, kitchen assistants, and diet kitchen personnel. Set and enforce luxury hotel-style grooming, professionalism, and service discipline . Conduct regular team briefings, culinary workshops, and performance reviews. Patient-Centric Food Experience Collaborate closely with Clinical Nutritionists, Nursing, and Guest Relations teams to ensure personalized and respectful service delivery . Address patient meal feedback, VIP preferences, and special dietary needs with empathy and urgency. Support pre- and post-operative diet requirements , meal scheduling, and special meal planning for critical care and pediatric cases. Inventory, Cost & Resource Management Manage procurement, inventory control, vendor coordination, and kitchen budgeting for raw materials, perishables, and kitchen consumables. Monitor food cost, yield, and wastage, while maintaining quality and variety. Coordinate with supply chain and F&B for timely delivery and optimal stock levels. VIP, Event & Executive Culinary Oversight Personally oversee VIP suites, international patients, and visiting dignitaries for customized meal preparation. Design and execute premium culinary experiences for hospital events, conferences, workshops, and celebration days. Support executive dining and boardroom meal services with attention to taste, presentation, and discretion. Sustainability & Innovation Promote healthy cooking techniques , sustainable sourcing, and energy-efficient kitchen practices. Explore innovative culinary approaches (e.g., low-oil cooking, immunity-boosting ingredients, regional wellness diets). Lead efforts to introduce digitally supported menu planning and kitchen operations . Education Candidate Profile: Degree or diploma in Hotel Management / Culinary Arts / Hospitality Administration from a recognized institute HACCP, FSSAI, or food safety certification preferred Experience 10 plus years of experience in culinary leadership At least 25 years as Executive Chef or Senior Sous Chef in Taj, Oberoi, Leela, ITC, Marriott, Hyatt or Hilton Prior experience in hospital, airline catering, or healthcare F&B services is an added advantage Key Skills & Attributes High culinary creativity with sensitivity to nutrition and medical restrictions Expertise in multi-cuisine cooking and large-batch preparation with fine presentation Strong leadership, hygiene compliance, and staff training skills Collaborative approach with clinical, operational, and guest relations teams Passion for healing through food and service with empathy Proactive, hands-on, and detail-oriented in high-pressure healthcare settings Interested candidate, kindly inbox your resume Hemangi.shende@rfhospital.org. Regards, Hemangi Shende Show more Show less
