Qualifications

· 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

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