Chef/ Chief Chef- Cafeteria & Kitchen Services

Job Description

Title: Chef/ Chief Chef- Cafeteria & Kitchen Services

Company Name: KPJ Specialized Hospital & Nursing College

Vacancy: --

Age: Na

Job Location: Gazipur

Salary: Negotiable

Experience:

• 5 to 10 years
• The applicants should have experience in the following business area(s): Hospital

• SSC
• HSC

• 5 to 10 years
• The applicants should have experience in the following business area(s): Hospital

• Only Male

Educational Requirements:

• SSC / HSC or equivalent.

• Diploma or Certificate in Culinary Arts / Hotel Management / Food Production will be an added advantage.

• Education may be relaxed for highly experienced and deserving candidates

Experience Requirements:

• 3–5 years of experience for Chef Position.

• 5–10 years of experience for Chief Chef Position.

• Prior experience in hospital, hotel, corporate catering, or institutional kitchen is highly preferred.

Key Responsibilities

🔹 Kitchen Operations & Supervision

• Plan, organize, and supervise daily kitchen activities.

• Ensure timely preparation and distribution of meals for patients and staff.

• Maintain discipline and workflow within the kitchen team.

• Prepare duty rosters and supervise cooks and kitchen assistants (especially for Chief Chef).

🔹 Food Preparation

• Prepare high-quality Indian, Bangla, and Continental dishes.

• Ensure consistent taste, presentation, and portion control.

• Follow standardized recipes and maintain food quality.

🔹 Patient Diet & Nutrition Compliance

• Prepare meals according to diet charts prescribed by doctors and nutritionists.

• Ensure preparation of special therapeutic diets (diabetic, low-salt, cardiac, renal, soft diet, etc.).

• Maintain proper hygiene while handling patient meals.

🔹 Hygiene & Food Safety

• Maintain strict compliance with food safety and hygiene standards.

• Ensure cleanliness of kitchen equipment, utensils, and storage areas.

• Follow infection control and hospital safety policies.

• Implement FIFO (First In, First Out) stock management system.

🔹 Menu Planning & Cost Control

• Assist in weekly/monthly menu planning.

• Ensure balanced and nutritious meal planning.

• Monitor food cost and minimize wastage.

• Maintain stock register and consumption records.

🔹 Procurement & Inventory

• Ensure quality raw materials are used.

• Monitor daily stock levels and report shortages.

• Coordinate with the procurement department for timely supply.

🔹 Leadership Responsibilities (For Chief Chef)

• Lead, train, and evaluate kitchen staff.

• Ensure SOP implementation and quality control.

• Report to management regarding kitchen performance.

🔷 Additional Requirements

• Expertise in Indian, Bangla, and Continental cuisine.

• Knowledge of hospital diet system is preferred.

• Strong leadership and team management skills (for Chief Chef).

• Ability to work under pressure and in shift duties.

• Physically fit and hardworking.

• Provident fund,Medical allowance
• Salary Review: Yearly
• Festival Bonus: 2