Head Chef

Duties & Responsibilities

• Plan, organize, and oversee daily food production for patients, staff, and visitors.
• Ensure all meals are prepared according to prescribed menus, dietary specifications, and nutritional requirements.
• Lead, coach, and develop kitchen staff to achieve operational excellence.
• Monitor food quality, portion control, presentation, and service standards.
• Maintain compliance with food safety, HACCP, health and safety, and hospital regulations.
• Manage stock control, ordering, receiving, and storage of food and non-food items.
• Control food costs, minimize wastage, and support budget objectives.
• Conduct regular kitchen inspections to ensure cleanliness and hygiene standards are maintained.
• Collaborate with dietitians and hospital management to meet patient dietary needs.
• Ensure all equipment is maintained and reported for repair when necessary.

Skills and Competencies

• Sound knowledge of therapeutic diets, food allergies, and nutrition-related meal planning.
• Strong knowledge of food safety legislation and HACCP principles.
• Excellent leadership, communication, and people management skills.
• Strong planning, administration, and stock management abilities.
• Computer literacy and experience with food costing systems.
• Ability to work flexible hours when operationally required.

Qualifications

• Relevant Culinary Qualification (Professional Cookery / Chef Diploma or equivalent).
• Minimum 5 years' experience as a Chef, including at least 2 years in a supervisory or Head Chef role.
• Experience in healthcare, hospital, retirement, or large-scale catering environments will be advantageous.