• Deliver high quality and taste of food in accordance with dietary requirements

• Deliver high quality and taste of food to everyone dining in various areas of RFH

• Ensure healthy and freshly prepared meals are cooked in the kitchens without any additives/ flavour enhancers/ essences or any other artificial flavours or colors

• Ensure that food served to patients and others is safe to eat

• Design innovative food menus within the sphere of hospital food philosophy along with head Dietician for patients

• Ensure all food production are as per standard recipes which are of high quality in taste and presentation

• Design food production cycle for effective use of space, manpower, material, logistics and machinery

• Coordinate all the services pertaining to food production along with Service Partner throughout the hospital for In-patient, Executive Health Checkup, Doctors Dining, Visitors Café, Staff Cafeteria, Conferences etc.

• Supervise all the areas to ensure food safety of patient, staff and hospital in coordination with the Head Dietician, Infection Control Committee, Quality department, Service Partner and F&B Manager

• Ensure the vendors maintain the hygiene and cleanliness of the kitchen and the equipment

• Ensure that all mandatory documentation is in place and maintained in a timely manner in accordance with all statutory obligations

• Ensure all production activities follow standard HACCP protocols

• Ensure receipt of all food ingredients received as per the defined service specification sheet

• Plan production cycle and supervise events in coordination with the F & B Service Partner as per the request from the internal and external customers

• Conduct/Organize food promotions and celebration menus

• Change menus in accordance with seasonal availability of ingredients

• Plan the Execution of Food services for all newly introduced Clinics or Therapies for RFH

• Plan various Diet and Meal options for personalized services of International Patients with various intolerances and allergens ( e.g.: Gluten free, lactose intolerant, nutropenic and Keto diets)

• Plan any Marketing Activities involving Nutrition, Cook out for patient and family engagement, recipe circulation etc.

• Assist P&C team in procuring the best quality raw material as per the standard specification sheet

• Monitor ordering & delivery of supplies (Vegetables, Dry stores and Dairy) is as per the schedule and as per the standard specification sheet

• Monitor guest feedback and take corrective actions to enhance the service effectiveness

• Conduct Service Delivery Audit / Food Hygiene & Safety Audit / Hygiene Audit, prepare report and forward along with recommendations to enhance the services to the Service Partner and HOD

• Monitor service delivery by the F&B Service Partner as per the agreed SLAs and contractual obligations

• Prepare departmental annual budget

• Prepare / validate food costing and ensure cost expenditure is within the budget. Drive cost optimization through efficient use of resources and minimization of wastages along with Service Partner

• Validate and approve payroll for the resources of the F&B Service Partner

• Support HR in selection and onboarding of the most suitable team members in the F & B team.

• Set performance goals and manage performance of the team including Service Partner and drive for highest performance of delivery

• Set the training calendar and ensure continuous up gradation of functional and behavioral skills of the F & B team

• Maintain the morale of the F&B through welfare and engagement initiatives and timely resolution of any issues / concerns

• Plan along with the F&B Manager and Dietician, various innovative meals and new menus for Super specialty and Critical Care patients as per their nutritive needs and allergens

• Drive the Culture for Safe Food Practices through imbibing new ways to adhere to the Various Critical Control Points of Hygiene audits as well as maintain the service & time of delivery standards together

• Innovate Themes and Set ups for Internal Customer events in the Staff Dining and other venues.

• Produce a catalogue of recipes in all major therapeutic meal versions for patients to take home