Executive, Food Services

Job Description Assist the Head Chef in managing day-to-day kitchen operations to maintain high standards of food quality, safety, efficiency, and presentation. Supervise and coordinate cooking, production, and plating activities to ensure consistency in taste, texture, temperature, and portion control. Support menu execution and collaborate with Dietitians to ensure therapeutic and modified diets meet prescribed requirements.

Oversee ingredient quality, storage practices, stock rotation, and kitchen hygiene to ensure compliance with HALAL, HACCP, ISO 22000, and hospital safety standards. Monitor and control portion sizes, yields, and wastage, and implement cost-control and efficiency measures aligned with the Head Chef’s operational targets.

Supervise and guide kitchen staff—Chef de Partie , Senior Cook (where applicable), Cooks, and Stewards—to maintain workflow continuity and service delivery. Provide on-the-job training, coaching, and competency assessments for kitchen staff in culinary techniques, hygiene, and food safety practices. Conduct regular kitchen inspections, temperature checks, sanitation verifications, and documentation for audit readiness.

Coordinate food preparation for special functions, hospital events, and VIP meal services. Support inventory management at food services through monitoring stock levels, verifying deliveries, and reporting shortages or non-compliance to the Head Chef. Maintain kitchen production records, food safety logs, and quality control documentation for internal and external audits.

Assist in enforcing compliance with HALAL requirements, hospital hygiene protocols, and accreditation standards. Contribute to workflow improvements and operational solutions by escalating issues and proposing enhancements to the Head Chef. Other Duties and Responsibilities Perform any other responsibilities assigned by immediate superior or hospital management .

Job Requirement Diploma in Culinary Arts or equivalent (recognized by the relevant authority). Bachelor’s Degree in Culinary Arts, Food Service Management, or related field is an advantage.