Job Description
Overall Purpose will be to achieve efficiency through achieving good quality meals within a budget while maintaining high standards of hygiene and customer satisfaction.
Responsibilities
Planning menus in consultation with Nursing and Nutrition Department.
Plan and coordinate all aspects of catering, including service activities and sanitation responsibilities.
Supervise staff and ensure high quality service standards and presentations are met.
Organizing staff rota to meet service needs.
Ensuring that health and safety regulations are strictly observed, recorded and archived.
Maintain and upgrade strict hygiene and sanitation practices and levels.
Update and compiles new products and menus according to market availability and customer needs.
Food cost budgeting and maintenance of financial and administrative records.
Develop methods to assess staff time and other resources required to meet hospital standards.
Maintaining correct stock levels & Ensure proper stock rotation.
Ordering of foodstuff from the food store.
Estimate food requirements and food costs and application of cost cutting measures.
Ensure proper handling and continuous maintenance of equipment and utensils
Qualifications
KCSE Mean grade of C-
Mature Christian
Diploma in Food Production and Service; or Food and Beverage Production or equivalent qualifications from recognized institution.
At-least over 2 years work experience in food production experience in bulk production facility at a senior level
Experience in a Hospital setting an added advantage
Management training an added advantage
Computer Literate
Good interpersonal and communication skills
Ability to work under pressure
Strong interpersonal skills & Honesty
Excellent communication and interpersonal skills
Passion for people and service
A born again and committed Christian.
Financial, budgeting and stock-taking experience.
High level of Integrity.
High standards of grooming and personal etiquette
Ability to work under minimum supervision
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