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. 

Job Requirement