Senior Hospital Dietetics Cook & Menu Planner

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

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.