Key responsibilities Staff Management: Supervise and train kitchen and service staff, including assigning duties, monitoring performance, and ensuring adherence to schedules and hygiene practices. Patient Meal Service: Ensure the timely and accurate preparation and delivery of meals to patients according to their specific dietary requirements and schedules. Coordination: Work with dietary teams and nutritionists to manage patient meal plans and make necessary adjustments. Operations and Quality Control: Oversee the daily operations of room service, monitor food quality and presentation, and maintain cleanliness in food storage, preparation, and service areas. Compliance and Safety: Enforce strict adherence to food safety regulations, hospital protocols, and sanitation standards, including conducting regular checks on food temperatures and kitchen cleanliness. Inventory and Supply Management: Monitor inventory levels, manage ordering, and control costs for food and beverage supplies. Problem Resolution: Address and resolve patient and staff complaints or concerns promptly and professionally. Qualifications and skills Education: Diploma in Hotel Management , Or degree in hospitality or a related field being preferred. Experience: Proven experience in a supervisory role within the food and beverage industry is essential. Skills: Strong leadership, organizational, and communication skills are critical. You should also have knowledge of health and safety regulations, inventory management, and customer service. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Paid time off Education: Diploma (Preferred) Work Location: In person
Key responsibilities Staff Management: Supervise and train kitchen and service staff, including assigning duties, monitoring performance, and ensuring adherence to schedules and hygiene practices. Patient Meal Service: Ensure the timely and accurate preparation and delivery of meals to patients according to their specific dietary requirements and schedules. Coordination: Work with dietary teams and nutritionists to manage patient meal plans and make necessary adjustments. Operations and Quality Control: Oversee the daily operations of room service, monitor food quality and presentation, and maintain cleanliness in food storage, preparation, and service areas. Compliance and Safety: Enforce strict adherence to food safety regulations, hospital protocols, and sanitation standards, including conducting regular checks on food temperatures and kitchen cleanliness. Inventory and Supply Management: Monitor inventory levels, manage ordering, and control costs for food and beverage supplies. Problem Resolution: Address and resolve patient and staff complaints or concerns promptly and professionally. Qualifications and skills Education: Diploma in Hotel Management , Or degree in hospitality or a related field being preferred. Experience: Proven experience in a supervisory role within the food and beverage industry is essential. Skills: Strong leadership, organizational, and communication skills are critical. You should also have knowledge of health and safety regulations, inventory management, and customer service. Job Types: Full-time, Permanent Pay: ₹18,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Paid time off Education: Diploma (Preferred) Work Location: In person