Chef de Partie (Nutrition and Food Services Division)

Aga Khan University; Pakistan; On-site; PKR 350,000 - 1,400,000; Full time

Job summary

A prominent healthcare institution in Karachi seeks a Chef de Partie to supervise food production for patients and catering services. Ideal candidates will have relevant experience in food production management, excellent cooking skills, and the ability to maintain hygiene and quality standards. The role includes monitoring food costs, training staff, and ensuring a high standard of service in a fast-paced environment.

Qualifications

• Experience in food production management from a 5-star hotel or institutional food service.
• Ability to operate and maintain kitchen equipment safely.
• Excellent knowledge of food preparation and production.

Responsibilities

• Supervise safe and hygienic food production.
• Maintain food quality and control costs.
• Plan and conduct on-the-job training for staff.

Skills

Menu planning

Food preparation

Interpersonal skills

Cooking skills

Kitchen hygiene safety

Education

Diploma in professional cookery

Matriculate or Intermediate

Tools

Kitchen equipment

Job description

Chef de Partie (Nutrition & Food Services Division)

Department: Nutrition and Food Services

Entity: Aga Khan University Hospital

Location: Karachi, Pakistan

Introduction

The Aga Khan University Hospital (AKUH) is a not‑for‑profit health system with a quaternary care hospital in Karachi, and a nationwide presence through four Off‑Campus Hospitals, 19 Medical Centres, more than 50 Pharmacies and over 300 Laboratory sites across Pakistan. It also provides Home Healthcare Services. To ensure access for all, the Health System offers zakat and patient welfare support to those in financial need—benefiting 1.5 million patients in 2024 alone, with financial aid worth PKR 7.19 billion.

Renowned for its commitment to quality and patient safety, AKUH is accredited by the Joint Commission International (JCI) as an Academic Medical Centre—one of the highest global standards in healthcare. Its Clinical Laboratories are accredited by the College of American Pathologists (CAP), while the four Off‑Campus Hospitals are certified at SafeCare Level 5.

AKU is an equal‑opportunity employer and is committed to safeguarding and promoting a respectful relationship with all staff, trainees, volunteers, beneficiaries, wider communities and other stakeholders, including children and vulnerable adults. All employees, trainees and partners are expected to share this commitment.

The Nutrition and Food Services Department (NFSD) of AKUH offers a range of products and services to students, faculty, staff, patients and their attendants, providing approximately 13,000–15,000 meals a day. The department has a team of experienced clinical nutritionists, dietitians and food‑service professionals, organized into six sections: clinical nutrition, patient meal services, cafeteria & catering services, food production, food safety management and cost control.

Responsibilities

• Effective control, monitoring & supervision of safe & hygienic food production (pre‑processing & preparation phases) for patients, non‑patients & official catering.
• Creation of high‑quality food and ability to work independently.
• Maintain food quality, hygiene & sanitation, left‑over control management, food cost & stock expenses, food stock & rotation standards are effectively maintained.
• Ensure that quality management systems, ISO 22000:2005 HACCP food safety principles and per‑meal budget food cost expenses are effectively controlled and maintained in line with established parameters.
• Prepare/cook consistently and enthusiastically as chef de partie as directed by HOD/Executive Chef.
• Ensure that daily/weekend store requirements for kitchen/Grill/Functions/Bakery/Butchery are properly checked and sufficient supplies are available seven days a week.
• Replenishments during Breakfast, Mid‑Morning, Lunch, Mid‑Evening, Dinner and Night meals are provided smoothly during the service hours and advertised menu items are sufficient in quantity up to the closing service time.
• Assist other chef de parties, keeping each other motivated and focused.
• Ensure that the temperature of the food and food equipment are maintained as specified in departmental quality indicators.
• Cleaning of main kitchen, equipment, Grill area, butchery area, fridges and bakery equipment as per the schedule and established process.
• Coordinate with executive chef regarding production staff duty schedules and ensure sufficient cooking/cleaning staff are available seven days a week.
• Follow and maintain food production procedures, processes, guidelines in line with the department management control standard policies & procedures.
• Responsibility for the quality of patients, non‑patients & official catering food, maintaining high quality standards as per department policy/procedures.
• Plan, organise, control and monitor all NFSD kitchens and ensure effective and efficient services in coordination with service & cost control section heads.
• Assist management in planning new kitchen facilities, menu themes and operational parameters.
• Plan and conduct on‑the‑job training sessions for production staff.
• Ensure workstation and environment are spotless, maintain personal tidy appearance, and work hygiene consistently.

Periodic Duties / Responsibilities

• Control day‑to‑day food cost expenses.
• Assist Executive Chef in recruiting production staff.
• Maintain the safety of all food production equipment and hygiene, safety & sanitation standards.

Requirements

You should have:

Educational/Professional Qualifications & Licensure:

• Preferably Intermediate OR Matriculate
• Intermediate: 7–8 years related work experience including 2–3 years food production management experience from 5‑star hotel / institutional food services with a diploma in professional cookery.
• Matriculate: 10–12 years related work experience including 2–3 years of food production management experience from 5‑star hotel / Institutional food service.
• Excellent knowledge of menu planning & physical food preparation & production (all types).
• Ability to operate & maintain kitchen equipment safely.
• Good interpersonal skills (Able to read/write & speak English).
• Knowledge of supervisory & management skills.
• Excellent cooking skills.
• Knowledge of kitchen hygiene safety and sanitation principles.

Comprehensive employment reference checks will be conducted.