Hospital Chef II (Catering)

Hospital Authority

Job Location:

Hong Kong - Hong Kong

Monthly Salary: Not Disclosed

Posted on: 7 hours ago

Vacancies: 1 Vacancy

Job Summary

Application Deadline: 4 May 2026
Date of Issue: 21 April 2026

Position:	Hospital Chef II
Rank:	Hospital Chef II
Cluster / Hospital / Department:	The Duchess of Kent Childrens Hospital at Sandy Bay / Catering Department
Salary:	HK$32140 HK$37590 (HGPS point 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:
1.	Supervise cooks foreman and frontline staff in each designated kitchen areas e.g. food preparation cooking plating serving cleaning storing etc.
2.	Responsible for patient and non-patient catering services.
3.	Ensure all staff work to pre-determined standards of hygiene and safety and established principles and policies.
4.	Perform designated checklist and procedures for quality assurance and quality control.
5.	Provide on job training and monitor catering staff.
6.	Responsible for stock control ordering goods and goods receipt.
7.	Arrange for repair and maintenance of utensils equipment and facilities.
8.	Liaise with wards and other departments in any catering matters.
9.	Perform all human resources matters in the department including SDR orientation to new staff annual manpower review and planning.
10.	Prepare staff duty and leave rosters.
11.	Perform any other duties as assigned by supervisors.

Entry Requirements:
1.	Certificate in Hotel Catering and Institutional Operations or equivalent; or Chef Apprenticeship; and
2.	With a minimum of 2 years bulk cooking experience.

Preferable Attributes / Exposure:
1.	With minimum of 2 years supervisory experience in catering industry.
2.	Hands-on experience in large scale cooking.
3.	Knowledge of or training in ISO quality systems HACCP and OSH.
4.	Knowledge and / or experience in DCMS ERP application.
5.	Knowledge and / or experience in cook-chill system and production.
6.	Possess PC skills e.g. excel words powerpoint.

Remarks

Please refer to for Notes to Applicants.

Please submit your application on-line on or before 4 May 2026.

For enquiries please telephone.

Required Experience:

Application Deadline: 4 May 2026Date of Issue: 21 April 2026Position:Hospital Chef IIRank:Hospital Chef IICluster / Hospital / Department:The Duchess of Kent Childrens Hospital at Sandy Bay / Catering DepartmentSalary:HK$32140 HK$37590 (HGPS point 12 - 15) per month including Monthly AllowanceUp to...

Application Deadline: 4 May 2026
Date of Issue: 21 April 2026

Position:	Hospital Chef II
Rank:	Hospital Chef II
Cluster / Hospital / Department:	The Duchess of Kent Childrens Hospital at Sandy Bay / Catering Department
Salary:	HK$32140 HK$37590 (HGPS point 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:
1.	Supervise cooks foreman and frontline staff in each designated kitchen areas e.g. food preparation cooking plating serving cleaning storing etc.
2.	Responsible for patient and non-patient catering services.
3.	Ensure all staff work to pre-determined standards of hygiene and safety and established principles and policies.
4.	Perform designated checklist and procedures for quality assurance and quality control.
5.	Provide on job training and monitor catering staff.
6.	Responsible for stock control ordering goods and goods receipt.
7.	Arrange for repair and maintenance of utensils equipment and facilities.
8.	Liaise with wards and other departments in any catering matters.
9.	Perform all human resources matters in the department including SDR orientation to new staff annual manpower review and planning.
10.	Prepare staff duty and leave rosters.
11.	Perform any other duties as assigned by supervisors.

Entry Requirements:
1.	Certificate in Hotel Catering and Institutional Operations or equivalent; or Chef Apprenticeship; and
2.	With a minimum of 2 years bulk cooking experience.

Preferable Attributes / Exposure:
1.	With minimum of 2 years supervisory experience in catering industry.
2.	Hands-on experience in large scale cooking.
3.	Knowledge of or training in ISO quality systems HACCP and OSH.
4.	Knowledge and / or experience in DCMS ERP application.
5.	Knowledge and / or experience in cook-chill system and production.
6.	Possess PC skills e.g. excel words powerpoint.