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Head Cook
Full-timeOn-site
- Port Louis
- Salary not disclosed
- Posted Sep 9, 2026
- Closing 09/10/2026
- Food / Beverages / Catering
- Kitchen Manager
- Cooking Supervisor
- Culinary Leader
- Meal Preparation
Sector
Skills
Job Description
The
Head Cook is responsible for overseeing the kitchen operations within the
clinic, ensuring the preparation of safe, nutritious, and high-quality meals
for patients, staff, and visitors as applicable.
The
role involves supervising kitchen staff, managing food safety and hygiene
standards, planning menus in line with dietary requirements, and ensuring the
smooth day-to-day running of the kitchen.
Key Responsibilities
1. Food Preparation & Cooking
- Prepare and cook meals for patients, staff, and visitors in line with approved menus and portion standards
- Ensure meals meet specific dietary requirements (e.g., diabetic, low-sodium, soft/pureed diets) as instructed by the dietitian or medical staff
- Oversee food preparation to ensure consistent quality, taste, and presentation
- Adjust recipes and menus as needed to accommodate special dietary needs or patient restrictions
2. Kitchen Supervision & Staff Management
- Supervise and coordinate the work of kitchen staff, including cooks and kitchen assistants
- Allocate daily tasks and ensure meals are prepared and served on schedule
- Train and guide kitchen staff on proper cooking techniques, hygiene, and safety procedures
- Monitor staff performance and address any issues in food preparation or conduct
3. Menu Planning
- Assist in planning and developing menus in coordination with the dietitian/nutritionist, ensuring nutritional balance and variety
- Adapt menus to accommodate patients with specific medical dietary restrictions
- Ensure menus remain within budget while maintaining food quality and nutritional standards
4. Food Safety & Hygiene
- Ensure strict compliance with food safety and hygiene standards (HACCP or equivalent) at all times
- Maintain cleanliness of the kitchen, cooking equipment, and food storage areas
- Ensure proper food storage, labelling, and rotation (e.g., FIFO — first in, first out) to prevent spoilage and contamination
- Monitor expiry dates and discard expired or unsafe food items appropriately
- Ensure kitchen staff follow proper handwashing, PPE use, and hygiene protocols
- Ensure compliance with relevant health and safety regulations applicable to institutional/clinical kitchens
5. Inventory & Supplies Management
- Monitor stock levels of food supplies, ingredients, and kitchen consumables
- Place orders for supplies as needed, within budget guidelines
- Liaise with suppliers and ensure quality control upon delivery of goods
- Minimize food wastage through proper planning and portion control
6. Equipment Management
- Ensure kitchen equipment is properly maintained, cleaned, and in good working order
- Report any equipment malfunctions or maintenance needs promptly
- Ensure safe use of kitchen equipment by all staff
7. Coordination with Clinical Staff
- Liaise with nursing staff, dietitians, and administration regarding patients' dietary needs and any changes required
- Ensure timely delivery of meals to patients according to ward schedules
- Communicate promptly regarding any issues affecting meal service (e.g., delays, shortages)