Hospital Chef at Zhongxin Network Technology Company Limited

Summary

• We are seeking a dedicated and experienced Hospital Chef to join our Food Service Department and uphold the highest standards of culinary excellence and dietary safety.

Job Summary

• The Hospital Chef is responsible for preparing and cooking high-quality, nutritious meals for patients, and visitors.
• This role requires adherence to strict dietary guidelines, sanitation standards, and production schedules in a high-volume institutional kitchen setting.
• The Chef will play a key role in recipe standardization and ensuring all meals meet both medical requirements and high taste expectations.

Key Responsibilities and Duties
Meal Preparation and Production:

• Prepare and cook large quantities of food for general patient menus, cafeteria service, and special events, following standardized recipes and production sheets.
• Ensure all food is prepared according to designated dietary requirements (e.g., low sodium, diabetic, soft, pureed, allergen-free) as specified by the Dietetics Department.
• Monitor food quality, portion control, and presentation to maintain consistency and high standards.
• Collaborate with the Food Service Manager to plan menu cycles, manage inventory, and minimize food waste.

Compliance and Safety:

• Strictly adhere to all sanitation regulations, including temperature logs, and personal hygiene protocols.
• Ensure proper handling, storage, and rotation of all food products (FIFO—First In, First Out).
• Maintain a clean, safe, and organized kitchen environment at all times.

Collaboration and Supervision:

• Work closely with the Registered Dietitians to adjust recipes for specific clinical diets and communicate any changes to kitchen staff.
• Supervise and coordinate the activities of cooks and food service assistants during meal periods.

• Participate in training staff on proper cooking techniques, safety procedures, and dietary protocols.

Required Qualifications and Skills

• Experience: Minimum of 3–5 years of progressive culinary experience, with at least 2 years in a high-volume institutional setting (hospital, long-term care, or large corporate catering).
• Certification: Culinary degree or equivalent certification from an accredited institution (e.g., Culinary Arts diploma).
• Knowledge: Demonstrated understanding of modified diets (e.g., sodium restriction, texture modification, diabetic exchanges).

Skills:

• Excellent time management and organizational skills, with the ability to manage large production schedules under pressure.
• Strong leadership and communication skills for working effectively with the kitchen team and clinical staff.

Salary
N120,000 Monthly.