Full Time Head Chef Jobs, Salary up to MYR 5,000 in KITCHEN UNITED SDN BHD Sarawak - Maukerja

Job Title: Head Chef

Department: Food & Beverage
Location: Hospital Cafeteria
Reporting To: Group Executive Chef / General Manager

Job Summary

The Head Chef is responsible for the overall management of kitchen operations in the hospital cafeteria, ensuring the safe preparation and delivery of high-quality meals for patients, staff, and visitors. This role emphasizes strict food safety compliance, dietary accuracy, cost control, and efficient service.

Key ResponsibilitiesKitchen Operations & Meal Production

• Plan, supervise, and oversee daily meal preparation according to approved menus and diet specifications.
• Ensure all meals meet hospital nutritional, quality, and portion standards.
• Manage high-volume food production while maintaining consistency in taste, temperature, and presentation.
• Work closely with dietitians or hospital representatives regarding special diets (e.g. diabetic, low-sodium, soft diet, halal compliance where applicable).
• Ensure timely meal service for cafeteria and patient meal requirements where applicable.

Food Safety & Hygiene Compliance

• Ensure full compliance with HACCP, KKM/MOH, and hospital food safety standards.
• Conduct daily hygiene inspections of kitchen, storage, and serving areas.
• Ensure proper food handling, labeling, storage, and FIFO practices at all times.
• Maintain cleanliness of all kitchen equipment and facilities in line with hospital sanitation requirements.
• Lead and support internal and external audits.

Leadership & Staff Management

• Lead, train, and supervise Assistant Head Chef, Line Cooks, Commis, and Kitchen Helpers.
• Develop staff skills through coaching and on-the-job training.
• Prepare staff schedules and ensure adequate manpower for peak periods.
• Enforce grooming, hygiene, and safety standards among all kitchen staff.

Inventory & Cost Control

• Manage kitchen inventory, purchasing, and stock rotation.
• Monitor food cost, wastage, and portion control to ensure operational efficiency.
• Ensure timely ordering of ingredients and supplies.
• Maintain basic records of food usage and kitchen performance.

Health & Safety

• Ensure compliance with workplace safety regulations.
• Identify and report any equipment issues or hazards promptly.
• Promote a safe working environment for all kitchen staff.

Requirements

• 6–8 years of experience in commercial or institutional kitchens.
• Minimum 3 years in a Head Chef or senior supervisory role.
• Experience in hospital, institutional, or large-scale catering is highly preferred.
• Strong knowledge of HACCP and KKM/MOH standards.
• Good leadership, communication, and problem-solving skills.
• Able to work shifts, weekends, and public holidays if required.

Job Types: Full-time, Permanent, Contract

Pay: RM4,000.00 - RM5,000.00 per month

Benefits:

• Meal provided
• Opportunities for promotion
• Professional development

Work Location: In person