Experience
- 5 to 10 years
- The applicants should have experience in the following business area(s): Hospital, Diagnostic Centre
Education
- Bachelor/Honors
- Masters
Requirements
- 5 to 10 years
- The applicants should have experience in the following business area(s): Hospital, Diagnostic Centre
Skills Required
Additional Requirements
- Age 30 to 40 years
- Only Male
Educational Requirements
Bachelor’s Degree in Hotel Management, Hospitality Management, Food & Beverage Management, or relevant discipline from a recognized university.
Professional certification or diploma in Food & Beverage Management, Hospitality Management, or Food Safety will be an added advantage.
Training or certification in Food Safety, HACCP, Hygiene Management, and Quality Control will be preferred.
Candidates with relevant hospital food service management qualifications and experience will receive preference.
Experience Requirement:
Minimum 5 years of professional experience in Food & Beverage Management.
Must have at least 5 years of experience working in a hospital or healthcare organization.
Experience in hospital kitchen operations, patient meal management, staff cafeteria, and institutional food service is mandatory.
Required Skills & Competencies
Hospital F&B Operations Management
Food Safety, HACCP & Hygiene Standards
Patient Diet & Meal Management
Kitchen & Cafeteria Management
Menu Planning & Quality ControlBudgeting, Cost & Inventory Control
Procurement & Vendor ManagementTeam Leadership & Staff Supervision
SOP Implementation & Compliance
Problem-Solving & Decision-MakingMS Office & Reporting Skills
Excellent Communication & Coordination Skills
Responsibilities & Context
1. Oversee and manage the overall Food & Beverage operations of the hospital, ensuring smooth, efficient, and uninterrupted service delivery.
2. Plan, organize, and supervise daily food preparation, production, and distribution for indoor patients, hospital employees, and cafeteria customers.
3. Ensure timely, hygienic, and diet-specific meal distribution to indoor patients in coordination with the Nursing Department, Dietitian, and relevant clinical teams.
4. Monitor and maintain food quality, taste, nutritional standards, portion control, and presentation in accordance with hospital requirements.
5. Supervise staff meal planning, preparation, and distribution to ensure quality food service within the approved budget.
6. Manage cafeteria operations, including menu planning, food preparation, customer service, pricing, and overall service quality.
7. Develop and implement Standard Operating Procedures (SOPs) for food preparation, kitchen management, cleaning, storage, and food distribution.
8. Ensure strict compliance with food safety, hygiene, sanitation, and infection prevention and control standards.
9. Conduct regular inspections of kitchens, food storage areas, cafeteria facilities, and food distribution points to maintain cleanliness and operational standards.
10. Monitor food inventory, stock levels, procurement, consumption, and wastage to ensure cost-effective operations.
11. Prepare and control the departmental budget, monitor food costs, and identify opportunities for operational cost optimization.
12. Supervise, train, and evaluate F&B personnel, ensuring appropriate staffing, duty rosters, discipline, and performance standards.
13. Coordinate with the Procurement, Supply Chain, Nursing, Clinical, Administration, and Finance Departments to ensure seamless operations.
14. Evaluate vendors and suppliers to ensure the availability of quality food ingredients and supplies at competitive prices.
15. Establish quality control measures and conduct regular audits to identify service gaps and implement corrective actions.
16. Handle patient, employee, and customer complaints related to food quality and service, ensuring timely resolution.
17. Maintain daily operational records, food consumption reports, inventory reports, cost analysis, and departmental performance reports.
18. Ensure proper maintenance and utilization of kitchen equipment, appliances, and other F&B facilities.
19. Develop and introduce new menus, improve food service standards, and enhance overall patient and employee satisfaction.
20. Ensure compliance with hospital policies, management directives, applicable regulatory requirements, and occupational safety standards.