Head Chef

Bagan Specialist Centre Sdn. Bhd.; Butterworth; On-site; MYR 100,000 - 150,000; Full time

Job summary

A healthcare facility in Butterworth, Malaysia, seeks a dedicated kitchen manager to lead daily food service operations in a hospital setting. The candidate will be responsible for developing menus, ensuring food quality and safety standards are met. Candidates should have a degree in Culinary Arts and 5–7 years of experience in food service, particularly in healthcare or large catering environments. Strong leadership and team management skills are required along with the ability to work shifts and weekends.

Qualifications

• Minimum 5–7 years of relevant working experience in a hospital or large-scale catering environment.
• Strong knowledge of food safety standards including HACCP, GMP, and MOH guidelines.
• Proven experience in menu planning and standard recipe setting.

Responsibilities

• Lead and manage daily kitchen operations in the hospital food service department.
• Plan and develop new menus in line with hospital and nutritional standards.
• Monitor staff compliance with hygiene and food safety requirements.

Skills

Leadership skills

Menu planning

Food safety knowledge

Team management

Education

Degree in Culinary Arts or related field

Job description

Lead and manage daily kitchen operations in the hospital food service department.

Plan and develop new menus in line with hospital and nutritional standards.

Set standard recipes and ensure consistency in food quality and portion control.

Teach, train, and guide kitchen staff (cooks) on food preparation and standards.

Monitor staff compliance with hygiene, food safety, and hospital policies.

Manage inventory, stock control, purchasing, and minimize food wastage.

Ensure all food preparation complies with MOH, HACCP, and food safety requirements.

Maintain kitchen cleanliness, equipment, and documentation.

Coordinate with Dietitians, Food Service HOS, and other departments for smooth operations.

Job Requirements / Qualifications

Degree in Culinary Arts or related field.

Minimum 5–7 years of relevant working experience, preferably in a hospital, healthcare, hotel, or large-scale catering environment.

Strong knowledge of food safety standards (HACCP, GMP, MOH guidelines).

Proven experience in menu planning and standard recipe setting.

Good leadership, training, and team management skills.

Able to work shifts, weekends, and public holidays.