Hospital Chef II (Milk Kitchen)
Hospital Authority- Please refer to https\://www.ha.org.hk/haho/ho/hrd_jv/NotestoApplicants.pdf for “Notes to Applicants”.
- The selected candidate will be offered either contract or fixed term appointment for up to 3 years (time-limited) depending on his/her existing employment terms.
Please submit your application on-line on or before 11 January 2026.
For enquiries, please telephone 2255 4810.
Application Deadline\: 11 January 2026
Date of Issue\: 29 December 2025
Position: | Hospital Chef II |
Rank: | Hospital Chef II |
Cluster / Hospital / Department: | Hong Kong West Cluster / Queen Mary Hospital / Dietetics Department |
Salary: | HK$32,140 – HK$37,590 (HGPS point 12 - 15) 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 be responsible for the day-to-day operation and supervision of the Milk Kitchen and to ensure that a high standard of infant and enteral formula is produced for patients in a safe and hygienic environment; and services are delivered in a safe and timely manner.
2. To be responsible for the store management (e.g. ordering, receiving) and inventory control of the Milk Kitchen.
3. Participate in the management of the Dietetics and Catering Management System.
4. To perform designated checklist for quality assurance and quality control.
5. To prepare staff duty and leave rosters.
6. To provide on job training and supervision to Milk Kitchen staff.
7. To arrange repair and maintenance of furniture, utensils, equipment and facilities.
8. To liaise with wards and other department.
9. To perform all human resources matters in the department including staff orientation, staff appraisal, annual manpower review and planning.
10. To be responsible for the recipe development and perform cooking demonstration.
11. To participate in nutrition or dietetics-related projects.
12. To perform any other duties as assigned by supervisors.
Entry Requirements: | |
1. | Degree in Food and Nutrition or equivalent; OR |
2. | (i) Certificate in Hotel, Catering and Institutional Operations or equivalent; or Chef Apprenticeship; and (ii) With 2 years’ experience in bulk cooking. |
Preferable Attributes:
1. Knowledge in Microsoft, Word, Excel.
2. Knowledge and working experience in ISO 22000, ISO 14001 & OSHAS 18001.
3. Holder of Certificate of Competency (Boiler and Pressure Vessels Ordinance Class III\: AII Electrically Heated Boilers including Automatically Controlled and Steam Receivers)
4. Holder of Certificate of Competency (Boiler and Pressure Vessels Ordinance Class VI\: Steam Receivers).