HEAD CHEF (HOSPITAL)

Catering Solutions Pte. Ltd.; Singapore; On-site; SGD 55,000 - 85,000; Full time

Job summary

A leading healthcare food service provider seeks a Head Chef to oversee kitchen operations in a hospital setting. The role requires strong leadership to ensure culinary excellence, adherence to safety standards, and effective team management. Candidates should possess significant experience in professional kitchens, particularly in healthcare or large-scale environments.

Qualifications

• Minimum 5–7 years in professional kitchens, with 2–3 years in supervisory/head chef roles.
• Experience in large-scale food service or healthcare is preferred.

Responsibilities

• Lead daily operations of the hospital kitchen.
• Ensure high standards in food quality and presentation.
• Address feedback and enforce food safety guidelines.

Skills

Leadership

Food Quality Monitoring

Adherence to Food Safety Guidelines

Job description

POSITION SUMMARY

Provides strong leadership to ensure smooth and efficient daily operations of the hospital kitchen, overseeing all aspects of food preparation, cooking, plating, and tray presentation. Maintains high culinary standards by monitoring the quality, taste, consistency, and presentation of meals, and promptly addressing any feedback or complaints.

SUMMARY OF ROLES & RESPONSIBILITIES

• Provide strong leadership to ensure the smooth and efficient daily operations of the hospital kitchen, including food preparation, cooking, plating and tray presentation.

• Monitor the quality, taste, consistency, and presentation of all meals served to ensure they meet high culinary standards.

• Respond promptly to feedback, complaints, or concerns regarding food quality and take corrective actions.

• Participate in regular meetings with hospital management, ward teams, and other stakeholders to align kitchen services with patient care objectives.

• Enforce strict adherence to food safety guidelines, hospital hygiene standards, and infection control protocols, always ensuring a safe kitchen environment.

• Oversee the performance, training, scheduling, and discipline of the entire kitchen team.

JOB REQUIREMENT:

• Minimum 5–7 years of progressive experience in a professional kitchen, including at least 2–3 years in a supervisory or head chef role.

• Experience in healthcare, institutional, or large-scale food service environments is highly desirable.