KEY ROLE ACCOUNTABILITIES 

Culinary Operations & Quality Control 

• Oversees menu development, food preparation, and meal service for patients, visitors, and staff. 

• Ensures culinary excellence, food presentation, and portion control meet Sidra’s luxury hospitality standards. 

• Implements nutritionally balanced menus that comply with dietary requirements and patient health needs. 

• Enforces strict quality control measures, ensuring consistency in taste, freshness, and meal delivery. 

Food Safety & Regulatory Compliance 

• Ensures compliance with HACCP (Hazard Analysis Critical Control Points), food safety regulations, and international health standards. 

• Implements and monitors kitchen sanitation, hygiene practices, and proper food handling procedures. 

• Conducts regular audits and inspections to ensure adherence to safety and cleanliness protocols. 

• Collaborates with nutritionists and dietitians to align meals with patient and clinical dietary needs. 

Vendor & Supply Chain Management 

• Oversees food procurement, inventory management, and vendor performance to ensure high-quality ingredients and cost efficiency. 

• Works closely with Supply Chain & Procurement to negotiate vendor contracts, food supply agreements, and cost-saving strategies. 

• Ensures food sourcing aligns with ethical, sustainability, and quality standards. 

Process Improvement & Efficiency Optimization 

• Implements workflow improvements in food production and service delivery to minimize waste and enhance efficiency. 

• Introduces new culinary techniques and innovations to improve patient dining experiences. 

• Develops and maintains standard operating procedures (SOPs) for food preparation, storage, and distribution. 

Financial & Budgetary Management 

• Develops and manages the food service budget, ensuring cost control while maintaining food quality. 

• Identifies opportunities for cost reductions, efficiency improvements, and menu enhancements. 

• Tracks expenditures, resource utilization, and kitchen equipment maintenance to optimize financial resources. 

Stakeholder Engagement & Collaboration 

• Works closely with clinical teams to customize patient meal plans based on medical conditions and dietary restrictions. 

• Collaborates with the Patient Experience team to enhance meal personalization and dining satisfaction. 

• Coordinates with hospital leadership and department heads to address food service improvements and operational challenges. 

Innovation & Technology Integration 

• Introduces smart kitchen technologies and automation tools to improve food preparation and inventory management. 

• Implements digital menu systems for customized patient meal selection and tracking. 

• Evaluates new culinary trends and technologies to enhance food services and patient satisfaction. 

Staff Leadership & Development 

• Leads and mentors the kitchen, food services, and nutrition teams, ensuring high-performance service delivery. 

• Implements training programs for kitchen staff on food safety, culinary techniques, and service excellence. 

• Conducts performance evaluations and ensures continuous professional development for all food service employees. 

• Adheres to Sidra’s standards as they appear in the Code of Conduct and Conflict of Interest policies 

• Adheres to and promotes Sidra’s Values 

QUALIFICATIONS, EXPERIENCE AND SKILLS – SELECTION CRITERIA 

ESSENTIAL 

PREFERRED 

Education 

Bachelor’s Degree in Culinary Arts, Food Services Technology, Hotel Management; Culinary Management; or Hospitality Management  

OR 

Diploma in related field with a minimum of 5+ years of experience above the requirement  

Experience 

• 8+  years in Kitchen operations and management  

• Experience in fine and high quality dining 

• Experience in a general and/or private healthcare facility within Kitchen operations. 

• Work Experience in the GCC 

Certification and Licensure 

HACCP, Food Safety(advanced level) 

Professional Membership 

Member of group: Certified Executive Chef/ Craft Guild of Chefs 

Job Specific Skills and Abilities 

• Excellent knowledge and technical skills experiences of managing a multi-cultural kitchen team 

• Strong and Complete knowledge of Kitchen equipment 

• Demonstrated capability to assess and analyze budgetary requirements and control. 

• Extensive knowledge of menu development, insight into marketing, cost and wage control 

• Thorough and extensive knowledge of food products, standard recipes and proper preparation 

• Demonstrated ability to supervise large staff and accomplish goals on a timely basis 

• Demonstrated ability to conduct meetings, menu briefings and maintain communication lines between management staff  

• Demonstrated ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same. 

• Demonstrated ability to train peers through on the job and classroom style training activities 

• Interacts with Patients/Guests/staff to obtain feedback on product quality and service levels 

• Innovative and artistic ability to create theme menus, ideas for ice carvings, decorations, etc. 

• Demonstrated menu planning skills for patients/hospital diets. 

• Fine dining skills 

• Proficiency with Microsoft Office  

• Fluency in written and spoken English 

• Strong knowledge of food service information management software’s(e.g. CBORD), purchasing systems, point of sales systems… 

• Knowledge of patient/hospital diets 

• Exposure to Arabic and international culinary cultures 

• Knowledge of spoken Arabic