Chef – Ba Hospital
Salary not disclosed
Closes in 15 days
About the company
Aspen Medical Fiji operates hospital services including Ba Hospital, where it delivers clinical and support functions such as food service. The organisation emphasises professional development, staff wellness, and collaboration with its wider global team of experts.
About the role
This Chef role at Ba Hospital is responsible for planning, preparing, and delivering safe, nutritious, and high-quality meals for patients, staff, and visitors. The position covers both clinical food service, including therapeutic and specialised diets prescribed by dietitians, and management of the hospital cafeteria as a revenue-generating commercial operation. The role reports cafeteria results to the Operations Manager and includes managing P&L, staffing, rosters, and revenue growth initiatives. The Chef also ensures compliance with food safety, hygiene, and infection control standards, maintains emergency food contingency plans, oversees procurement and inventory, and supervises kitchen staff and equipment maintenance. Menus must be culturally appropriate to Fiji's diverse population, developed in consultation with patients, nursing staff, and dietitians.
Key responsibilities
- Plan, organise, and supervise daily kitchen operations for efficient food production and service.
- Oversee preparation and delivery of meals for patients, staff, and visitors per approved menus and schedules.
- Implement therapeutic and specialised diet menus (diabetic, renal, low sodium, texture modified, allergen controlled) as prescribed by dietitians.
- Manage the hospital cafeteria as a commercial operation, including P&L, revenue targets, and staff rostering.
- Ensure compliance with food safety, sanitation, and infection control policies, including proper handling and storage.
- Develop culturally appropriate menus respecting iTaukei Fijian, Indo-Fijian, and other dietary and religious preferences.
- Maintain emergency food contingency plans and adequate emergency food stocks.
- Manage procurement, inventory, waste reduction, and kitchen equipment maintenance, and supervise kitchen staff.
About the successful candidate
- Recognised qualification in commercial cookery, culinary arts, or professional catering.
- Minimum 3-5 years experience in a commercial kitchen in a supervisory role.
- Demonstrated ability to manage kitchen operations including menu planning, food preparation, and staff supervision.
- Knowledge of food safety systems and hygiene standards, with Food Safety Supervisor certification or equivalent.
- Strong organisational, leadership, and communication skills.
- Ability to manage workloads and meet scheduled meal service times.
- Demonstrated cultural competency to prepare menus for a culturally diverse Fijian patient and staff population.
- Previous experience in hospital or institutional food service, dietitian collaboration, or cafeteria/high-volume catering management is desirable.