Job Description
Job Responsibilities:
- Responsible to control and monitor and monitor perishable/non perishable food supplies e.g. ordering/inventory/storage/safety of food supplies/food waste.
- Responsible to ensure that computerized system data is appropriately added.
- Handle staff complaints, behavioral or attitude problems or if any staff require counseling.
- Ensure standards of employee’s personal hygiene, haircuts, uniforms, finger nails, and head covering as per the department system.
- Ensure implementation of policies and procedures and effectively monitor operational standards and maintain appropriate documentations and required data.
- Coordinate and supervise food preparation and portioning of all food products served to patients, and attendants.
- Train and supervise patient meal staff for assembling of patient’s food and ensure that the trays are properly made and properly distributed at wards.
- Responsible that all diet modifications/short orders are served as required by Nutritionist.
- Monitor patient complaints and take corrective action in consultation with seniors.
- Maintain daily food material and cleaning supplies and ensure continues availability.
- Ensure that food and beverage requirements of the cafeteria (s) are supplied and properly maintained and monitored throughout the service time.
- Responsible that all serving staff are positioned and instructed for menu and portioning of meals before the service time.
- Responsible that all food served at the cafeteria (s) serving lines are of correct temperature, garnish and accompaniments and mise-en-place procedures are followed.
- Responsible to be physically present during the service hours in order to monitor complaints, suggestions and compliments from customers.
- Responsible and supervise the setup and service of catering functions within the campus as directed by management.
- Supervise cleaning staff to maintain constant standard of hygiene and sanitation in cafeteria
- Supervise dish washing operation and ensure that correct operation of the dish washing and proper detergents are used.\Ensure that all cutleries, crockery, glass ware, utensils serving equipment, pots and pans are washed and sanitized before use in any food service area.
- Responsible to ensure that prepared food or beverages are transported “covered” to any place of service.
Any other task as assigned by HOD.