EXECUTIVE, FOOD SERVICES

KPJ Selangor Specialist Hospital; Penang; On-site; MYR 60,000 - 80,000; Full time

Job summary

KPJ Selangor Specialist Hospital is seeking a skilled culinary professional to assist the Head Chef in managing hospital kitchen operations, ensuring high standards of food quality, safety, efficiency, and presentation. You will supervise production and plating to maintain consistency in taste and portions, while supporting menu execution and dietetic collaboration.

The role requires adherence to HALAL, HACCP, ISO 22000 and hospital safety standards, along with training and evaluating kitchen

Qualifications

• 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.

Responsibilities

• Assist Head Chef in managing day-to-day kitchen operations.
• Supervise cooking, production, and plating for consistency in taste and portion control.
• Support menu execution and collaborate with Dietitians for therapeutic diets.

Skills

Leadership

Food safety

Cost control

Team supervision

Education

Diploma in Culinary Arts

Bachelor’s Degree in Culinary Arts/related

Job description

Job Description

• 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 dePartie, 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.

OtherDuties and Responsibilities

• Perform any otherresponsibilitiesassigned 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.