The Head Chef will oversee all kitchen operations, manage food preparation, ensure adherence to dietary orders, maintain hygiene standards, and supervise kitchen staff.

Duty Station: Veteran Mission Hospital

CORE RESPONSIBILITIES

• Plan, prepare, and supervise daily meal preparation for patients, staff, and hospital events.
• Ensure all patient meals strictly follow nutritionist-approved dietary orders.
• Maintain kitchen hygiene and compliance with health and safety standards.
• Monitor inventory, forecast kitchen supplies, and ensure adequate stock levels.
• Manage and train kitchen staff, including Assistant Chef and waiting staff.
• Standardize meal preparation methods, including NGT feeds and special diets.
• Report to the Nutritionist regarding kitchen operations, challenges, and improvements.

QUALIFICATIONS & EXPERIENCE

• Diploma or Certificate in Culinary Arts or equivalent experience.
• Minimum 3-5 years of professional cooking experience, preferably in healthcare or institutional kitchens.
•  Knowledge of special diets paediatric, diabetic, renal, maternity. Strong leadership, organizational, and communication skills.