Executive Chef

About Us: Kauvery Group of Hospitals launched its first hospital more than two decades ago. The founders of Kauvery Hospital were determined on creating world-class healthcare facilities that shall be affordable. The founding doctors set off on this dream in 1999 with a 30-bedded hospital in Trichy, focus on offering the best-in-class healthcare, with a personal touch. This was a very new concept in a tier 2 city like Trichy which lacked a tertiary care hospital at the time. Today, Kauvery is a multi-specialty hospital chain with 2250+ beds in six locations including Trichy, Chennai, Salem, Hosur, Tirunelveli and Bengaluru. With twelve hospitals and a workforce of over 8000+, Kauverys mission is to provide exemplary secondary and tertiary care

Our Vision

To be the most respected and trusted healthcare provider

Our Mission

To make great healthcare affordable

Our Values

• Continual Improvement
• Heartfelt Personal Touch
• Ethical
• Empathetic Care
• Real Accountability
• Service Excellence

Job Description Senior Executive Chef (Hospital)

Position: Senior Executive Chef

Reporting To: Operations Head

Industry: Hospital / Healthcare

Job Summary

The Senior Executive Chef will be responsible for the overall functioning of the hospital kitchen, including patient diet food preparation, staff food services, cost control, food hygiene, inventory management, and daily sales and consumption analysis to prevent excess production or food shortages. The candidate must have strong knowledge in therapeutic diet preparation and hospital kitchen administration.

Key Responsibilities

1. Patient Diet Food Management

• Ensure preparation of patient food as per dietician instructions.
• Must have knowledge of therapeutic diets such as:
• Diabetic diet
• Renal diet
• Low salt / Cardiac diet
• Liquid diet
• Soft diet
• High protein diet
• Ensure correct portion size, quality, and timely delivery to wards

2. Staff & Cafeteria Food Management

• Plan and prepare staff food menu.
• Maintain quality and quantity control for staff meals.
• Monitor staff food consumption on a daily basis.

3. Cost Control Mechanism

• Implement food cost control measures.
• Monitor daily consumption vs production.
• Avoid food wastage, excess production, and shortages.
• Standardize recipes and portion control.
• Work closely with the purchase department for cost-effective buying.

4. Daily Sales & Consumption Monitoring

• Must track daily sales, daily consumption, and balance stock.
• Maintain daily food production report.
• Ensure no excess or deficit in food production.
• Plan next day production based on census (patient count) and sales trend.

5. Food Hygiene & Safety

• Ensure strict adherence to hygiene standards.
• Maintain kitchen sanitation as per NABH and FSSAI standards.
• Monitor food storage, expiry dates, temperature logs, and cleaning schedules.
• Conduct hygiene training for kitchen staff.

6. Inventory Management

• Maintain stock register for raw materials.
• Monitor inward and outward stock movement.
• Conduct periodic stock audits.
• Maintain minimum and maximum stock levels.

7. Team Management

• Supervise cooks, helpers, and kitchen stewards.
• Prepare duty rosters and shift schedules.
• Train staff on hygiene, diet food preparation, and safety practices.

8. Coordination

• Coordinate with Dieticians, Nursing, Purchase, and Administration departments.
• Handle patient and staff food complaints and take corrective action.

Eligibility Criteria

• Qualification: Degree / Diploma in Hotel Management / Catering Technology / Food Production
• Experience: 1015 years experience, preferably in Hospital Industry

Required Skills

• Therapeutic diet knowledge
• Hospital kitchen experience
• Cost control & food costing
• Daily sales analysis
• Inventory management
• Food hygiene & sanitation
• Team handling
• Menu planning
• Knowledge of NABH & FSSAI standards
• Good leadership and communication skills

Key Performance Indicators (KPIs)

• Patient diet accuracy
• Food cost percentage
• Food wastage percentage
• Kitchen hygiene audit score
• Staff food cost control
• Daily sales vs production variance
• Inventory variance
• Patient & staff food satisfaction