Hospital Chef II (Catering Services)

Hospital: Kwai Chung Hospital

Pay : HK$32140 - HK$37590 (HGPS 12 15) per month including Monthly Allowance

Up to 15% of total basic salary (after deducting the contribution of Mandatory Provident Fund by Hospital Authority) as end-of-contract gratuity may be offered to contract staff upon completion of the contract subject to satisfactory performance.

Key Responsibilities:

Assist Catering Manager / Hospital Chef I to providequality food services for both patients and staff whilst ensuring the maximum contribution to the level of care from the catering services with following duties:

1. To perform supervisory duties in each designated kitchen areas e.g. cook chill food handling cooking plating food trolley delivery meal tray distribution cleaning storage rest rooms etc.

2. To assist Hospital Chef I to develop standard recipes of cook chill food products with procedures and working instructions for the operation of patient catering services.

3. To communicate and coordinate with Hospital Authority Supporting Services Centre (HASSC) on cook chill food ordering.

4. To supervise and ensure all frontline kitchen staff to work according to the pre-determined standards of hygiene and safety as well as the established principles and policies included quality assurance programmes such as HACCP / ISO.

5. To prepare diet summary sheet chef report and checklists for quality assurance and quality control.

6. To be responsible for food production assemble of meal tray meal delivery services and quality control.

7. To assist all human resources matters in the department including duty rosters annual leave plan Staff Development Review orientation to new staff annual manpower review and planning.

8. To implement the occupational safety and health programmes environmental programmes and related training to staff.

9. To assist in recipe development and menu planning of festive menu.

10. To perform stock control goods ordering and receiving for cook chill and cook fresh food.

11. To liaise with the concerned parties for repair and maintenance of kitchen equipment facilities and furniture.

12. To perform operational and administrative work within Catering Department.

13. To liaise routine operation with wards / other departments.

14. To assist in monitoring service performances of the Contractors for food related services.

15. To carry out any other duties as assigned by supervisor(s).

Entry Requirements

1. Certificate in Hotel Catering and Institutional Operations or equivalent or Chef Apprenticeship; and

2. With 2 years bulk cooking experience.

Preferable attributes / Exposure

1. Holder of Diploma or above in Hotel & Catering Management.

2. Mature responsible self-motivate and able to work independently.

3. Ability to organize work and supervise and motivate staff in a busy working environment.

4. Good communication interpersonal and organization skills.

5. Ability to perform multi-tasking and work under pressure.

6. A team player and able to work in collaboration with others to deliver results.

7. Good command in verbal and written Chinese and English.

8. Experience in Integrated Management System of ISO 22000 / 9001/ 14001 / 45001 is an advantage.

9. Knowledge in application of computer software including Microsoft Office (Word Excel PowerPoint Presentation) and Chinese Word processing.

Remarks

1. Please refer to for Notes to Applicants.

Please submit application online on or before 13 January 2026. For enquiries please telephone/.