Culinary Head_Mumbai (CharniRoad-Girgaon)

Dear Candidate

Namaste !

Greetings from Sir HN Reliance Foundation Hospital Mumbai India.

Sir H. N. Reliance Foundation Hospital and Research Centre is a 360-bed multi-Specialty tertiary care hospital with following thrust areas: Cardiac Sciences Gastroenterology & Hepatobiliary Sciences Liver Transplant Nephro-Urology Neuro Sciences Oncology Orthopedics & Spine and Woman & Child Health. The Hospital has a Medical Mall with progressive diagnostic services including Laboratories Radiology & Imaging and Nuclear Medicine.

WE ARE SEEKING APPLICATIONS FOR Culinary Head POSITIONS.

Job Title: Culinary Head

Location:Mumbai

Reporting to: General Manager Hospital Operations

Position Summary:

The Culinary Head will lead the design execution and quality of all food production and kitchen operations for patients visitors staff and VIP guests within the hospital. The ideal candidate will bring the artistry finesse and discipline of a five-star luxury hotel kitchen into a healthcare environment while strictly complying with clinical dietary needs hygiene standards and FSSAI regulations.

This role combines creative culinary expertise with health-sensitive menu planning delivering nutritious tasteful and visually appealing meals that enhance the overall healing experience.

Key Responsibilities:

1. Kitchen & Culinary Operations

Lead and supervise daily operations of central kitchen and satellite kitchens including patient meal production doctors lounges cafeteria staff dining and VIP hospitality.

Ensure smooth hygienic and timely preparation and delivery of all meals in collaboration with dietetics and operations teams.

Implement hospital kitchen SOPs aligned with FSSAI NABH JCI and infection control standards.

2. Menu Design & Customization

Design and evolve rotational therapeutic and la carte menus tailored for various clinical diets (diabetic renal cardiac soft low salt etc.).

Curate VIP and international patient menus festive/special occasion menus and seasonal offerings reflecting cultural diversity.

Innovate in taste enhancement and plating of clinical meals without compromising on nutritional mandates.

3. Quality Hygiene & Compliance

Oversee food safety personal hygiene kitchen sanitation and storage standards in accordance with FSSAI HACCP and hospital protocols.

Conduct regular kitchen hygiene audits equipment checks and food sampling tests.

Drive zero non-compliance in clinical food safety and contribute to accreditation readiness.

4. Culinary Team Management

Recruit train and mentor a team of chefs sous chefs stewards kitchen assistants and diet kitchen personnel.

Set and enforce luxury hotel-style grooming professionalism and service discipline.

Conduct regular team briefings culinary workshops and performance reviews.

5. Patient-Centric Food Experience

Collaborate closely with Clinical Nutritionists Nursing and Guest Relations teams to ensure personalized and respectful service delivery.

Address patient meal feedback VIP preferences and special dietary needs with empathy and urgency.

Support pre- and post-operative diet requirements meal scheduling and special meal planning for critical care and pediatric cases.

6. Inventory Cost & Resource Management

Manage procurement inventory control vendor coordination and kitchen budgeting for raw materials perishables and kitchen consumables.

Monitor food cost yield and wastage while maintaining quality and variety.

Coordinate with supply chain and F&B for timely delivery and optimal stock levels.

7. VIP Event & Executive Culinary Oversight

Personally oversee VIP suites international patients and visiting dignitaries for customized meal preparation.

Design and execute premium culinary experiences for hospital events conferences workshops and celebration days.

Support executive dining and boardroom meal services with attention to taste presentation and discretion.

8. Sustainability & Innovation

Promote healthy cooking techniques sustainable sourcing and energy-efficient kitchen practices.

Explore innovative culinary approaches (e.g. low-oil cooking immunity-boosting ingredients regional wellness diets).

Lead efforts to introduce digitally supported menu planning and kitchen operations.

Candidate Profile:

Education:

Degree or diploma in Hotel Management / Culinary Arts / Hospitality Administration from a recognized institute

HACCP FSSAI or food safety certification preferred

Experience:

10 plus years of experience in culinary leadership

At least 25 years as Executive Chef or Senior Sous Chef in Taj Oberoi Leela ITC Marriott Hyatt or Hilton

Prior experience in hospital airline catering or healthcare F&B services is an added advantage

Key Skills & Attributes:

High culinary creativity with sensitivity to nutrition and medical restrictions

Expertise in multi-cuisine cooking and large-batch preparation with fine presentation

Strong leadership hygiene compliance and staff training skills

Collaborative approach with clinical operational and guest relations teams

Passion for healing through food and service with empathy

Proactive hands-on and detail-oriented in high-pressure healthcare settings

Interested candidate kindly inbox your resume

Regards

Hemangi Shende