HEAD CHEF

HEAD CHEF (1 position) - Brunei Darussalam.
Job Summary:
The Hospital Head Chef leads and manages all kitchen operations within the healthcare facility, ensuring the 
preparation and delivery of safe, nutritious, high-quality meals for patients, staff, and visitors. The role works closely 
with dietitians, food service managers, and healthcare professionals to meet clinical dietary requirements while 
maintaining food safety, quality standards, and operational efficiency.
Key Responsibilities:
Kitchen Operations
Oversee daily food production and kitchen operations.
Plan, organize, and supervise meal preparation for patients, staff, and visitors.
Ensure meals are prepared according to approved recipes, portion sizes, and dietary specifications.
Monitor food quality, taste, presentation, and consistency.
Coordinate meal service schedules to ensure timely delivery.
Planning and Nutrition Support
Collaborate with dietitians and nutritionists to develop menus that meet patient dietary and therapeutic   requirements.
Assist in creating specialized menus for patients with medical conditions, allergies, or dietary restrictions.
Introduce menu improvements while maintaining nutritional standards.
Food Safety and Compliance
Ensure compliance with food safety regulations, sanitation standards, and hospital policies.
Monitor food storage, handling, preparation, and temperature control procedures.
Conduct regular kitchen inspections and implement corrective actions when necessary.
Maintain accurate food safety and production records.
Staff Leadership and Training
Supervise, schedule, and support kitchen staff, cooks, and food service personnel.
Train employees in food preparation techniques, hygiene standards, and safety procedures.
Evaluate staff performance and promote teamwork and professional development.
Assist with recruitment and onboarding of kitchen personnel.
Inventory and Cost Control
Manage food inventory levels and kitchen supplies.
Order ingredients and coordinate with suppliers to ensure product quality and availability.
Monitor food costs, minimize waste, and maintain budget targets.
Conduct stock checks and inventory audits.
Quality Improvement
Monitor patient satisfaction related to meal services.
Implement improvements to food quality, service efficiency, and kitchen operations.
Participate in hospital quality assurance and accreditation activities.
Qualifications:
Diploma or Degree in Culinary Arts, Hospitality Management, Food Service Management, or a related field.
Professional chef certification preferred.
Several years of culinary experience, including supervisory or leadership roles.
Experience in healthcare, institutional, or large-scale food service operations is preferred.
Knowledge of therapeutic diets and food safety regulations.
Key Skills:
Culinary expertise and menu planning
Leadership and team management
Food safety and sanitation compliance
Inventory and cost control
Time management and organization
Communication and teamwork
Problem-solving and decision-making
Quality assurance and customer service
Additional Requirements:
Exceptional work ethic with strong value and principles – grooming to go above and beyond the basic expectation.
Details-oriented: attention to the details for task of zero tolerance for errors
A self-motivated individual who can work under pressure and meet deadlines
An absolute commitment to performing a good customer service
A positive attitude and open minded that approaches problems from all angles
Ensure compliance with business operation and hospitality laws
Comply with the health and safety policies and procedures.