Reporting to:    Manager Nursing

Supervises:      Cooks, Service Team, Cleaners and student Interns.

Job Summary: The Hospital Chef will be responsible for managing the day-to-day operations of the hospital cafeteria and patient meal services. S/he will ensure that safe, nutritious, and high-quality meals are prepared and delivered on time, while maintaining compliance with health standards and supporting patient recovery through diet-sensitive menu planning.

Expected Key Result Areas:

1. Meal Planning & Nutrition Management
2. Food Service Operations
3. Staff Supervision & Development
4. Compliance, Hygiene & Safety
5. Inventory & Cost Management
6. Patient & Stakeholder Satisfaction
7. Continuous Improvement & Innovation

Qualification & Experience:

• Minimum of a Diploma in Culinary Arts, Catering, or Food Production.
• Additional training in Nutrition, Dietetics, or Institutional Catering is highly desirable
• Food safety certification is an added advantage
• Minimum of 3 years’ experience in a professional kitchen
• At least 1 – 2 years in a hospital or institutional food service
• Experience preparing specialized diets.
• Ability to supervise kitchen staff and manage workflows