Key Responsibilities
- Catering Operations & Service Delivery
- Clinical Nutrition & Dietary Compliance
- Food Safety, Hygiene & Infection Prevention Control (IPC)
- Menu Planning & Nutritional Standards
- Inventory, Procurement & Stock Control
- Staff Supervision & Performance Management
- Quality Assurance & Audit Compliance • Resource Efficiency & Waste Management Interdepartmental Coordination
- Emergency & Service Continuity Decision-Making Thresholds
Qualifications
- Diploma or Bachelor's degree in Hospitality Management, Culinary Arts, Food & Beverage Management, Nutrition, or related field
- Minimum 3-5 years' experience in institutional catering, preferably in a hospital or large healthcare facility
- Proven experience in managing large-scale food production operations
- Certification in food safety and hygiene HACCP or equivalent.
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