The Head Chef is responsible for the overall management of kitchen operations in the hospital cafeteria, ensuring the safe preparation and delivery of high-quality meals for patients, staff, and visitors. This role emphasizes strict food safety compliance, dietary accuracy, cost control, and efficient service.
Key ResponsibilitiesKitchen Operations & Meal Production
Plan, supervise, and oversee daily meal preparation according to approved menus and diet specifications.
Ensure all meals meet hospital nutritional, quality, and portion standards.
Manage high-volume food production while maintaining consistency in taste, temperature, and presentation.
Work closely with dietitians or hospital representatives regarding special diets (e.g. diabetic, low-sodium, soft diet, halal compliance where applicable).
Ensure timely meal service for cafeteria and patient meal requirements where applicable.
Food Safety & Hygiene Compliance
Ensure full compliance with HACCP, KKM/MOH, and hospital food safety standards.
Conduct daily hygiene inspections of kitchen, storage, and serving areas.
Ensure proper food handling, labeling, storage, and FIFO practices at all times.
Maintain cleanliness of all kitchen equipment and facilities in line with hospital sanitation requirements.
Lead and support internal and external audits.
Leadership & Staff Management
Lead, train, and supervise Assistant Head Chef, Line Cooks, Commis, and Kitchen Helpers.
Develop staff skills through coaching and on-the-job training.
Prepare staff schedules and ensure adequate manpower for peak periods.
Enforce grooming, hygiene, and safety standards among all kitchen staff.
Inventory & Cost Control
Manage kitchen inventory, purchasing, and stock rotation.
Monitor food cost, wastage, and portion control to ensure operational efficiency.
Ensure timely ordering of ingredients and supplies.
Maintain basic records of food usage and kitchen performance.
Health & Safety
Ensure compliance with workplace safety regulations.
Identify and report any equipment issues or hazards promptly.
Promote a safe working environment for all kitchen staff.
Requirements
6-8 years of experience in commercial or institutional kitchens.
Minimum 3 years in a Head Chef or senior supervisory role.
Experience in
hospital, institutional, or large-scale catering
is highly preferred.
Strong knowledge of HACCP and KKM/MOH standards.
Good leadership, communication, and problem-solving skills.
Able to work shifts, weekends, and public holidays if required.
Job Types: Full-time, Permanent, Contract
Pay: RM4,000.00 - RM5,000.00 per month
Benefits:
Meal provided
Opportunities for promotion
Professional development
Work Location: In person
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