MAIN DUTIES & RESPONSIBILITIES

• Plan daily production schedules in line with dietitian-approved menus.
• Lead pre-shift briefings; allocate tasks and monitor portion control to achieve.
• Conduct temperature, taste and presentation check every 2 hours; maintain digital HACCP logs.
• Coach junior staff on modern cooking techniques (sous-vide, blast-chilling) and hospital infection-control
• Oversee receiving and storage; ensure FIFO and 100 % cold-chain compliance.
• Stand in for Executive Chef during menu costing, supplier negotiations and external audits
• Respond to patient/customer feedback within 30 minutes; implement corrective actions.

 Qualifications and Experience:

• Diploma in Food Production / Culinary Arts or equivalent
• Minimum 4 years in a high-volume institutional or hotel kitchen, including 1 year in a supervisory role.
• Experience in a hospital or healthcare environment is highly desirable. Must possess and demonstrate excellent verbal and written communication skills to interact with all levels of customers internally and externally.
• Strong knowledge of therapeutic diets, costing, Microsoft Office & inventory systems.
• Leadership, customer-centric mindset, crisis management, integrity