SENIOR COOK, DIETETICS & FOOD SERVICES

Johor Specialist Hospital; Malaysia; On-site; MYR 28,000 - 45,000; Full time

Job summary

KPJ Healthcare Berhad is seeking a hospital kitchen professional to prepare and cook meals for patients, staff, and events. You will ensure meals meet dietary requirements, presentation standards, and timeliness, while coordinating with dietitians and food service staff.

The role requires HACCP and ISO knowledge, 1–2 years in hospital or institutional kitchens, and a focus on safety, quality, and cost-efficient portions. Join a team dedicated to high-quality hospital nutrition.

Qualifications

• Certificate in Culinary Arts or equivalent.
• 1–2 years of experience in hospital, hotel or institutional kitchen preferred.
• Knowledge of HACCP and ISO food safety standards.

Responsibilities

• Prepare and cook meals according to standard recipes, production sheets and dietary requirements.
• Plan cooking schedule to ensure meals are ready on time.
• Ensure food presentation, portioning and taste meet hospital standards.
• Prepare food for events or hospital personnel as assigned.
• Participate in meal assembly with accurate portion control and presentation.
• Serve hot items during meal assembly and final service.
• Coordinate with Diet Aides and Food Service Assistants for smooth workflow.
• Assist with menu planning and development of new recipes under guidance.
• Comply with HACCP and hospital food safety standards in all handling.

Skills

Meal Preparation

Cooking Proficiency

Sanitation & Food Safety

Time Management

Teamwork

Adaptability

Problem Solving

Portion Control

Equipment Safety

Nutrition Principles

Menu Execution

Inventory Handling

Education

Certificate in Culinary Arts

Job description

Prepare and cook meals according to standard recipes, production sheets, and dietary requirements. To plan cooking schedule so that food will be ready at specific times (timeliness). Ensure food presentation, portioning, and taste meet hospital standards. To prepare food for events or hospital personnel as assigned. Participate in meal assembly, ensuring accuracy, portion control and presentation. To serve hot food items during meal assembly process. Coordinate with Diet Aides and Food Service Assistants to ensure smooth workflow. To assist with menu planning and development of new recipes under guidance of the Head of Chef and Dietitians. Comply with HACCP and hospital food safety standards in all food handling and preparation. Maintain cleanliness of kitchen workstations, equipment and utensils at all times. Operate and maintain kitchen equipment in safe working conditions. Report immediately to superior about any malfunctions. To indent food, ingredient supplies for day’s work as required to prevent wastage and spoilage. To assist in receiving and storing and checking supplies as required. To inspect food for signs of deterioration, mold or other contamination. Report immediately to superior on any spoilage. Comply with internal hospital policies and audit requirements. Attend staff meetings, training sessions and workshops. Support teamwork and contribute ideas for improving food service operations To carry out duties as an employee as stipulated in Occupational Safety and Health Act and Regulations 1994 which are: To take reasonable care at work for the safety of yourself and other persons To cooperate with your employer or any other person in the discharge of any duty. To wear or use any protective equipment or clothing provided by the employer. To comply any instruction or measure on occupational safety and health. Ensure all policies and procedures of ISO 9001:2015, ISO 14001: 2015, OHSAS 18001: 2007, ISO 22000:2005, MS 1480:2019 and MS 1500:2009 / or Hospital Accreditation are adhered to and records maintained, if and when these programs are implemented. Ensure to actively participate in all quality accreditation activities (e.g. JCI, MSQH, 5S – where applicable). Ensure the policies on patients and family’s rights are addressed at all times. Ensure compliance with Patient Safety Goals as safety improvement measure recommended by World Alliance for Patient Safety (2008). Ensure adherence to Standard People Practice (SPP). To assist in any other responsibility as deemed necessary by immediate Superior or Hospital Management.

JOB REQUIREMENTS:

• Education: Certificate in Culinary Arts or equivalent.
• Knowledge and Experiences: At least 1-2 years of experience, preferably in a hospital, hotel or institutional kitchen. Knowledge of food safety standards (HACCP, ISO)
• Skills & Competencies:
  • Meal Preparation: Ability to prepare meals efficiently while ensuring taste, presentation, and portion accuracy.
  • Cooking Proficiency: Skilled in cooking a wide variety of dishes, including soups, entrées, vegetables, and desserts, with the ability to prepare different cuisines such as Malay, Chinese, Indian, and other international or local specialties.
  • Sanitation & Food Safety: Strong understanding of hygiene standards, HACCP, and safe food handling practices.
  • Time Management: Ability to follow schedules and deliver meals on time.
  • Teamwork: Work collaboratively with chefs, cooks, kitchen helpers, and food service assistants.
  • Adaptability: Able to adjust recipes, portions, and preparation methods based on dietary instructions.
  • Problem-solving: Identify and report food quality issues, equipment malfunctions or supply shortages promptly.
  • Special skills required Knowledge of portion control techniques to reduce waste and manage costs.
  • Ability to operate and maintain kitchen equipment safely.
  • Basic knowledge of nutritional principles and therapeutic diet modifications.
  • Competence in menu execution for hospital patients, staff meals and events.
  • Understanding of inventory handling including receiving, storing, and checking for spoilage.
• Personal attributes
  • Team-Oriented -works cooperatively, respects hierarchy and supports colleagues.
  • Discipline & Reliability -punctual, consistent and responsible in delivering tasks.
  • Attention to Detail - ensures food safety, accurate portioning and attractive presentation.
  • Hardworking & Resilient - able to work under pressure and handle high-volume production.
  • Good Communication - able to follow instructions clearly and interact effectively with staff.
  • Customer-Focused - considerate of patient needs, including dietary restrictions and preferences.
  • Integrity & Professionalism - committed to upholding safety, hygiene, and confidentiality standards

KPJ Healthcare Berhad is founded on the vision of being the preferred healthcare provider in the region. We are focused on delivering world-class quality healthcare services throughout our regional footprint across 5 countries, namely Malaysia, Indonesia, Thailand, Bangladesh, and Australia. We are in search of remarkable people to join us in exploring and discovering better healthcare solutions together. Whether you are a student, a graduate, or an experienced professional, discover the impact you could make with a career at KPJ.