HEAD CHEF, FOOD SERVICES (COOK)

1) GENERAL DESCRIPTION

The Head Chef leads and manages the kitchen operations within Dietetics and Food Services to ensure the delivery of nutritious, safe, and high-quality meals for patients, staff, and visitors. Working closely with the Catering Officer and Dietitians, this role ensures operational efficiency, cost-effectiveness, and compliance with hospital policies, HALAL, food safety, and accreditation standards. The Head Chef provides leadership in menu planning, food production, hygiene control, and kitchen staff development.

2) JOB DESCRIPTION

• Develop and implement strategic plans to align kitchen operations with hospital goals, ensuring patient satisfaction, operational excellence, and financial sustainability.
• Oversee and control all kitchen operations to maintain food quality, quantity, temperature, and presentation standards.
• Develop and plan menus with Dietitians, ensuring nutritional adequacy, cost efficiency, cultural relevance, and suitability for therapeutic diets.
• Formulate and standardize recipes, portion sizes, and production methods to ensure consistency, safety, and cost control.
• Forecast food consumption, approve requisitions, and maintain proper stock levels to support uninterrupted operations.
• Negotiate with suppliers or procurement personnel to secure quality ingredients at competitive pricing and ensure continuity of supply.
• Monitor food production and implement measures to reduce wastage through efficient planning and process optimization.
• Conduct regular audits and inspections to ensure adherence to HALAL requirements, ISO/food safety standards (ISO 22000, HACCP, etc.), hygiene protocols, and accreditation requirements.
• Maintain kitchen equipment, facilities, and workspaces at the highest standards of cleanliness, safety, and operational efficiency; coordinate preventive maintenance and servicing.
• Lead, train, supervise, and mentor kitchen staff—including Sous Chef, Chef de Partie, Senior Cook (where applicable), Cooks, and Stewards—to strengthen competencies and support continuous professional development.
• Review and adjust staff schedules, participate in recruitment activities, and evaluate staff performance.
• Conduct daily or regular team briefings to communicate operational updates, priorities, and performance targets.
• Coordinate food preparation for hospital events, special functions, and catering services in accordance with service expectations.
• Address and resolve patient, staff, and visitor feedback or complaints promptly, ensuring effective service recovery and continuous improvement.
• Develop and manage kitchen operating budgets, monitor food cost performance, and recommend efficiency and cost-saving improvements.
• Review kitchen performance reports, analyze operational data, and propose workflow or productivity enhancements.
• Check and report on outsourced or contracted food services (where applicable) for adherence to food safety, hygiene, and quality requirements. Highlight any non-conformance to the Senior Dietitian (where applicable) or Head of Dietetics & Food Services.

Other Duties and Responsibilities

• Perform any other responsibilities assigned by immediate superior or hospital management.

3) JOB REQUIREMENT

• Diploma in Culinary Arts or equivalent (recognized by the relevant authority).
• Bachelor’s Degree in Culinary Arts, Food Service Management, or Hospitality is preferred.
• Minimum 8-10 years of professional culinary experience, including at least 3–5 years in a supervisory or leadership role within a hospital, hotel, or large-scale institutional kitchen.
• Strong background in menu development, therapeutic diet adaptation, recipe standardization, and large-volume food production.
• Proven experience in cost control, budgeting, inventory management, and supplier coordination/negotiation.
• Solid knowledge of HALAL requirements, HACCP, ISO 22000, and food safety regulations, including conducting audits and ensuring compliance.
• Experience collaborating with Dietitians, clinical teams, and outsourced Food Service Providers is an advantage.
• Familiarity with kitchen equipment maintenance and coordinating preventive servicing.
• Strong leadership, supervisory, and people's development skills, including staff scheduling, training, and capability development.
• Expertise in menu planning, recipe standardization, and production workflow optimization, with the ability to innovate and adapt menus to therapeutic, cultural, and patient-specific needs.
• Competent in food safety management, including food safety audits, quality inspections, corrective action implementation, and compliance with accreditation and HALAL requirements.
• Strong analytical, organizational, and operational management skills to manage food costs, budgeting, inventory, supplier performance, and kitchen operations effectively.
• Proficiency in kitchen equipment management and preventive maintenance.
• Effective problem-solving skills in addressing service issues, complaints, and operational disruptions.
• Strong leadership presence with excellent communication and interpersonal skills.
• Creative, detail-oriented, and committed to high standards of safety and service.
• Highly organized, decisive, and able to perform under pressure.
• Collaborative, adaptable, and committed to continuous improvement and patient satisfaction.