Head Chef

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

Job summary

A healthcare facility in Penang is seeking a Kitchen Manager to lead daily kitchen operations within its food service department. The successful candidate will develop new menus, ensure food quality and safety, and manage kitchen staff training. Applicants should have a degree in Culinary Arts and 5–7 years of experience in a related environment. Strong leadership skills and knowledge of food safety standards are essential. This role involves shift work, including weekends and public holidays.

Qualifications

• Minimum 5–7 years of relevant working experience in a healthcare or large-scale catering environment.
• Proven experience in menu planning and standard recipe setting.
• Able to work shifts, weekends, and public holidays.

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.
• Set standard recipes and ensure consistency in food quality.

Skills

Leadership

Food safety standards knowledge

Menu planning

Team management

Education

Degree in Culinary Arts or related field

Job description

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.