Catering Manager II
NewBe an early applicantApplication Deadline\: 16 September 2026
Date of Issue\: 3 September 2026
Vacancy Notification Circular No. NTE2608023
| Position\: | Catering Manager II |
| Rank\: | Catering Manager II |
| Department / Cluster\: | Catering Department, New Territories East Cluster |
| Pay\: | HK$58,922 to HK$88,971 (HGPS point 24 - 33) 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. | Assist Catering Manager I, Senior Hospital Administrator or General Manager (Administrative Services) to formulate and execute services policies with alignment to the development of cluster/hospital projects/programmes. |
| 2. | Assist Catering Manager I, Senior Hospital Administrator or General Manager (Administrative Services) to manage services contract and monitor contractor’s performance in patient catering services and/or other food related services in hospital. |
| 3. | To provide advice and recommendations to hospital management on service development plan and future operation mode in order to be in-line with HA’s directives on patient catering services, central processing unit and staff canteen. |
| 4. | Review, co-ordinate and monitor services quality, risk and environmental issues and benchmark to international standards such as HACCP/ISO 22000, ISO 45001, ISO 9001 and ISO 14000. |
| 5. | To assist in the planning and development of central processing unit and patient catering and non-patient catering services for SH within budgetary and resources limits, including kitchen set-up, equipment purchase, facility management and workflow design. |
| 6. | Manage and procure supplies of food, facilities and equipment to maintain safe and function of all aspects of production. |
| 7. | Co-ordinate and support the Dietetics Department, Speech Therapy Department and/or Milk Kitchen for the provision of patient catering services and menu planning. |
| 8. | To provide and maintain high standards of food services whilst ensuring the maximum contribution to the level of patient care from the catering service. |
| 9. | To leading a team of executives/catering staff to achieve service objectives. |
| 10. | To perform any other projects/duties as assigned by his/her supervisors. |
| Entry Requirements\: |
| Higher Diploma in Hotel and Catering Management Studies or equivalent with at least 2 years’ post-qualification working experience in catering services. |
| Preferred Attributes/Exposure\: | |
| 1. | University degree in food science and/ or food service management preferred |
| 2. | Demonstrated ability to carry out strategic planning and conduct project performance evaluation. |
| 3. | Knowledge on facility and equipment planning in mass food production centre preferred. |
| 4. | Training or work experience in HACCP/ISO 22000, ISO45001, ISO 9001 and ISO 14000. |
| 5. | Ability to organize work, supervise and motivate staff in a busy working experience. |
| 6. | Analytical, adaptive and innovate with excellent communication and management skills. |
| 7. | Highly motivated with a high degree of technical competence in both food production and nutrition preferred. |
| 8. | A team player and able to work in collaboration with others to deliver results. |