Hospital Chef I [For Serving HA Staff Only]

Remarks:
1. Please refer to https\://www.ha.org.hk/haho/ho/hrd_jv/NotestoApplicants.pdf  for “Notes to Applicants”.

Please submit application on-line on or before 19 August 2026. For enquiries, please telephone 2208 0328 / 3949 4352.

Department/Hospital: Catering Department, Tseung Kwan O Hospital
Pay: HK$40,220 to HK$56,263 (HGPS point 16 to 23) 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.

Responsibilities:
1. To oversee the day-to-day catering operations which include patient catering, milk kitchen and other related operation as appropriate.
2. To assist supervisors in planning and implementing department’s annual plan and actively involved in all aspects of the development of catering services.
3. To assist supervisors in providing various patient food services including provisions of food & beverage, milk product, menu planning, goods ordering and receiving, food preparation and production, central plating, central washing, dispatching and other related patient catering services.
4. To implement quality assurance programs, i.e. Integrated Management Systems (ISO22000, ISO14001 & ISO45001), include food safety management, occupational health and safety management and environmental management, and provide related training to staff.
5. To perform staff management programs including annual manpower review and planning, allocation of work & duties, staff recruitment, orientation to new staff and on-the-job staff training, roster & annual leave planning, regular inspection, supervision, staff development review, staff discipline and counseling as appropriate.
6. To assist in the implementation of continuous quality improvement, recipe development & menu planning, cost control programs as determined by supervisors.
7. To communicate and coordinate with all services users in the provision of services.
8. To manage and supervise the maintenance of equipment and food inventory.
9. To provide emergency support and stand-by for any emergency duties when required.
10. To 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 5 years in bulk cooking experience.

Preferred Attributes:
1. Good communication, interpersonal and supervisory skills.
2. Has relevant experience at supervisory level in patient catering.
3. Good knowledge in HA systems including DCMS, ERP & SRS.
4. Knowledge in applications of computer software including Microsoft Office, Microsoft Outlook, etc.
5. Experience in implementation of ISO22000, ISO14001 & ISO45001.
6. Holder of Diploma or above in Hotel & Catering Management.