Job Description
Responsible to control, supervise, monitor and direct the services of patient meals, cafeteria/functions, food production, food supplies management, cash control in FSD operation as per the laid down systems and procedure(s) related to assigned areas and maintain effective communication/working relationship with other departments. Responsible to the development, implementation of FSD policies and procedure(s) related to assigned areas. Responsible for the effective operation & maintenance of FSD / HI food inventory management & food safety standards
- Responsible to accomplish set goals & objectives and continuous improvements as directed by management.
- Responsible to adherence to the policy and procedures for patient meals / cafeteria / catering, store supplies, safe food production & kitchen operational safety practices and recommend improvements to upgrade the services for smooth and quality operation.
- Develop & implement balanced staff duty schedules within the available functional resources.
- Maintain effective coordination of routine functions between and within food service units.
- Responsible to ensure that HI system related to food ordering / issuance / receiving / storage / consumption / production is planned and monitored on daily basis.
- Responsible to ensure that FSD / HI system related to food data entry is maintained / updated daily
- Responsible to conduct daily cafeteria stock item inventory in coordination with finance cashier and records are maintained on daily basis.
- Responsible to prepare end of month statistical report related to sale / food consumption
- Provide training to team members in the techniques of quality improvements, professional services related, data collection and analysis reporting and new methods of work performance.
- Maintain statutory requirements and codes of good working practices in connection with the hygiene, safety and sanitation principles.
- Responsible to ensure quality service in patient areas /cafeterias / snacks outlet and ensure that during peak hours effective supervision is available and continue inspection of customer handling is carried out.
- Optimize the provision of services to promote customer satisfaction and participate in quality improvement efforts as directed..
- Provide continuous daily feedback to management for advice on work matters and operational issues.
- Investigate quality and service related customer complaints and initiate corrective action and provide feedback to management.
- Plan, organize, manage and supervise all official meeting catering functions as directed.
- Responsible to monitor the assigned budget targets/expenses / revenues / volumes.
- Responsible to provide routine system monitoring feedback is provided.
- Monitor and inspect service systems and processes for service improvement in all areas.
- Provide physical supervision in all service outlets during peak and off peak meals distribution where required / directed.
- Responsible to maintain the safety and proper usage of all services equipment.
- Responsible to monitor and control the monthly food & non-food supplies
Note: “Indus Hospital & Health Network is an employer that does not tolerate Sexual Exploitation and Abuse. All potential candidates will be subjected to rigorous background checks and controls.”