Kitchen Manager - Healthcare Food Services

Kitchen Manager – Healthcare Food Services

Key Responsibilities

• Supervise and manage a team ensuring smooth daily operations and productivity.
• Liaise with clients to gather operational feedback, address concerns, and identify opportunities for service and process improvement.
• Investigate customer complaints, quality control (QC) failures, and operational incidents, implementing corrective actions when required.
• Oversee food production, meal assembly, plating, packing, and delivery processes in accordance with established service standards.
• Conduct regular QC inspections to ensure compliance with food safety, hygiene, and quality requirements.
• Monitor adherence to Standard Operating Procedures (SOPs) across kitchen production and delivery operations.
• Prepare and maintain accurate documentation, including QC records, operational reports, corrective action logs, and compliance checklists.
• Monitor inventory levels of raw materials, packaging materials, and consumables to support uninterrupted operations.
• Coordinate with procurement teams and suppliers to prevent stock shortages and minimize overstock situations.
• Support continuous improvement initiatives to enhance product quality, operational consistency, and customer satisfaction.
• Ensure workplace cleanliness, safety, and compliance with company and regulatory standards.
• Ensure staff understand and comply with diet codes, diet cards, meal specifications, and IDDSI requirements where applicable.

Education & Experience

• Minimum 2–3 years of experience in a central kitchen, healthcare food service, food manufacturing, catering, institutional catering, or F&B operations environment.
• Experience managing a kitchen team or production team is preferred.
• Experience in healthcare or institutional food services will be an advantage.
• Experience in quality control, food production, or operations support is an added advantage.
• Knowledge of IDDSI, therapeutic diets, texture-modified meals, and allergen management is preferred.

Personal Attributes

• Hands-on, proactive, and operationally driven.
• Able to work independently and collaboratively within a team environment.
• Comfortable working in a fast-paced and dynamic operational setting.
• Strong leadership, communication, and problem-solving skills.
• Strong commitment to food safety, quality, patient safety, and service excellence.