<ul><li>Plan, organize, and supervise the preparation and distribution of meals for patients and staff.</li><li>Ensure meals meet dietary and nutritional requirements prescribed by doctors or dietitians.</li><li>Maintain hygiene, food safety, and sanitation standards in the kitchen and dining areas.</li><li>Monitor inventory of raw materials and coordinate procurement with vendors.</li><li>Supervise and train kitchen and food service staff to ensure efficiency.</li><li>Maintain records of meal plans, food consumption, and wastage.</li><li>Address dietary complaints and feedback to improve service quality.</li><li>Implement and monitor compliance with HACCP, FSSAI, and hospital guidelines.</li></ul>

Diet Incharge