EXECUTIVE, FOOD SERVICES

• Assist the Head Chef in managing day-to-day kitchen operations to maintain high standards of food quality, safety, efficiency, and presentation.

• Supervise and coordinate cooking, production, and plating activities to ensure consistency in taste, texture, temperature, and portion control.

• Support menu execution and collaborate with Dietitians to ensure therapeutic and modified diets meet prescribed requirements.

• Oversee ingredient quality, storage practices, stock rotation, and kitchen hygiene to ensure compliance with HALAL, HACCP, ISO 22000, and hospital safety standards.

• Monitor and control portion sizes, yields, and wastage, and implement cost-control and efficiency measures aligned with the Head Chef’s operational targets.

• Supervise and guide kitchen staff—Chef de Partie, Senior Cook (where applicable), Cooks, and Stewards—to maintain workflow continuity and service delivery.

• Provide on-the-job training, coaching, and competency assessments for kitchen staff in culinary techniques, hygiene, and food safety practices.

• Conduct regular kitchen inspections, temperature checks, sanitation verifications, and documentation for audit readiness.

• Coordinate food preparation for special functions, hospital events, and VIP meal services.

• Support inventory management at food services through monitoring stock levels, verifying deliveries, and reporting shortages or non-compliance to the Head Chef.

• Maintain kitchen production records, food safety logs, and quality control documentation for internal and external audits.

• Assist in enforcing compliance with HALAL requirements, hospital hygiene protocols, and accreditation standards.

• Contribute to workflow improvements and operational solutions by escalating issues and proposing enhancements to the Head Chef.

Other Duties and Responsibilities

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

Job Requirement

• Diploma in Culinary Arts or equivalent (recognized by the relevant authority).

• Bachelor’s Degree in Culinary Arts, Food Service Management, or related field is an advantage.