Executive Chef- Food & Beverage

• Coordinate daily with dietitians/nutritionists to prepare accurate patient meals.

• Ensure timely delivery of patient meals, staff meals, and VIP meals.

• Oversee procurement of raw materials and maintain optimum stock levels.

• Monitor food cost, wastage, and implement cost-saving initiatives without compromising quality.

• Ensure compliance with hospital infection control policies and national food safety regulations.

• Conduct regular kitchen audits, temperature checks, and hygiene inspections.

• Maintain documentation for quality assurance (HACCP logs, cleaning schedules, procurement checklists).

• Ability to lead and supervise cooks, kitchen assistants, and food service staff across multiple shifts.

• Strong team management, conflict resolution, and performance evaluation skills.

• Ability to train staff on hygiene, safety, and quality standards.

• Planning and executing daily meal production for patients, attendants, and staff.

• Excellent communication and organizational skills.

• Ability to work under pressure and manage peak-hour kitchen operations.

• High attention to detail, especially in patient diet compliance

• Expertise in menu planning, cost control, portion control, and recipe standardization.

• Knowledge of kitchen equipment maintenance and food storage standards

• 8 to 15 years
• The applicants should have experience in the following business area(s): Hospital

• Diploma
• Bachelor/Honors

• Diploma/Bachelor’s degree in Hotel & Hospitality Management, or related field.
• Specialized training in nutrition, clinical dietetics, or food safety
• Certifications in Food Safety & Hygiene strongly preferred

• Age 30 to 50 years
• Only Male

• Medical allowance
• Lunch Facilities: Partially Subsidize
• Salary Review: Yearly
• Festival Bonus: 2

Earn Leave Encashment

Send your CV to the given email hr@asgaralihospital.com or Email your CV from My Bdjobs account