Section Head (Food Production)

Application Deadline: 20 October 2026
Date of Issue: 6 October 2026

Vacancy Notification Circular No. NTE2610010

Position	:	Section Head (Food Production)
Rank	:	Foreman
Department/Cluster	:	Catering Services Department, New Territories East Cluster
Pay	:	HK$24,170 to HK$30,809 (HGPS point 7 - 11) 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.

Key Responsibilities:

1. To lead and supervise a team of supporting staff for day-to-day catering operations.

2. To work under the supervision of Hospital Chefs.

3. To ensure all staff working up to the pre-determined standards of hygiene, safety, established principles and policies included in the quality assurance programmes such as ISO.

4. To implement occupational safety & health and environmental protection programmes and to provide the related training to staff.

5. To be responsible for food preparation & production, meal-plating, delivery services and quality control.

6. To supervise and monitor subordinates in all aspects of daily work in accordance with the prescribed work instructions and procedures.

7. To prepare diet summary sheet, chef report, quality assurance and quality control checklists.

8. To be responsible for stock control, ordering goods and goods receipt.

9. To manage kitchen utensils, linen and laundry.

10. To arrange for repair and maintenance of furniture, utensils, equipment and facilities.

11. To liaise with wards and other departments in any catering matters.

12. To assist Hospital Chefs on quality control.

13. To participate in food production which required special skills.

14. To perform other duties as assigned by Hospital Chefs.

Entry Requirements:

For Serving Catering Staff

1. 3 years' experience in the catering field.
2. Demonstrated potential to control and supervise staff.
3. Able to speak fluent Cantonese and simple English, and to write Chinese and English.

For Other Candidates

1. (a) 5 subjects, including English Language (Syl. A), at Grade E in the HKCEE, or equivalent; OR
   (b) 5 subjects in the HKDSE attaining the level specified below:
   - Level 1 in English Language; and
   - Level 2 in New Senior Secondary subjects / "Attained" in Applied Learning subjects (subject to a maximum of 2 subjects under this category) / Grade E in Other Language subjects; or equivalent.
2. Two years' post-qualification experience at supervisory level.

Preferred Attributes/Exposure:

1. Have particular experiences in healthcare catering, cook-chill production, cold plating, and/or canteen operations.
2. Good command in computer skills, particularly in MS Office.
3. Good communication skills in both verbal and email.
4. Good supervisory and leadership skills.
5. Knowledge and experience in ISO9001, 14001, 45001, 22000 and/or HACCP.
6. Open-minded, flexible, cheerful and friendly personality.
7. Progressive and willing to learn.

Application Deadline: 20 October 2026
Date of Issue: 6 October 2026

Vacancy Notification Circular No. NTE2610010

Position	:	Section Head (Food Production)
Rank	:	Foreman
Department/Cluster	:	Catering Services Department, New Territories East Cluster
Pay	:	HK$24,170 to HK$30,809 (HGPS point 7 - 11) 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.

Key Responsibilities:

1. To lead and supervise a team of supporting staff for day-to-day catering operations.

2. To work under the supervision of Hospital Chefs.

3. To ensure all staff working up to the pre-determined standards of hygiene, safety, established principles and policies included in the quality assurance programmes such as ISO.

4. To implement occupational safety & health and environmental protection programmes and to provide the related training to staff.

5. To be responsible for food preparation & production, meal-plating, delivery services and quality control.

6. To supervise and monitor subordinates in all aspects of daily work in accordance with the prescribed work instructions and procedures.

7. To prepare diet summary sheet, chef report, quality assurance and quality control checklists.

8. To be responsible for stock control, ordering goods and goods receipt.

9. To manage kitchen utensils, linen and laundry.

10. To arrange for repair and maintenance of furniture, utensils, equipment and facilities.

11. To liaise with wards and other departments in any catering matters.

12. To assist Hospital Chefs on quality control.

13. To participate in food production which required special skills.

14. To perform other duties as assigned by Hospital Chefs.

Entry Requirements:

For Serving Catering Staff

1. 3 years' experience in the catering field.
2. Demonstrated potential to control and supervise staff.
3. Able to speak fluent Cantonese and simple English, and to write Chinese and English.

For Other Candidates

1. (a) 5 subjects, including English Language (Syl. A), at Grade E in the HKCEE, or equivalent; OR
   (b) 5 subjects in the HKDSE attaining the level specified below:
   - Level 1 in English Language; and
   - Level 2 in New Senior Secondary subjects / "Attained" in Applied Learning subjects (subject to a maximum of 2 subjects under this category) / Grade E in Other Language subjects; or equivalent.
2. Two years' post-qualification experience at supervisory level.

Preferred Attributes/Exposure:

1. Have particular experiences in healthcare catering, cook-chill production, cold plating, and/or canteen operations.
2. Good command in computer skills, particularly in MS Office.
3. Good communication skills in both verbal and email.
4. Good supervisory and leadership skills.
5. Knowledge and experience in ISO9001, 14001, 45001, 22000 and/or HACCP.
6. Open-minded, flexible, cheerful and friendly personality.
7. Progressive and willing to learn.

Remarks:

1. Please refer to https://www.ha.org.hk/haho/ho/hrd_jv/NotestoApplicants.pdf for "Notes to Applicants".

Please submit application online on or before 20 October 2026. For enquiries, please contact 3505 1627.

Remarks:

1. Please refer to https://www.ha.org.hk/haho/ho/hrd_jv/NotestoApplicants.pdf for "Notes to Applicants".

Please submit application online on or before 20 October 2026. For enquiries, please contact 3505 1627.