Associate Nutrition and Food Services, Hospital
3 weeks ago
As an equal opportunity employer, AKU believes in promoting a diverse and inclusive culture and is committed to adopt appropriate standards for safeguarding and promoting a respectful relationship with and between diverse workforce of its faculty, staff, trainees, volunteers, beneficiaries, wider communities, and other stakeholders with whom it works, including children and vulnerable adults and expects all employees/trainees and partners to share this commitment.
Responsibilities- Ensure the compliance of ISO 22000:2005 and JCIA systems and processes pertinent to cafeteria & function catering services.
- Ensure adherence to the policy and procedures for Cafeteria/Catering 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 the department.
- Plan and conduct on-the job training sessions for service/catering staff, specifically related to ISO 22000:2005 food safety, quality of service and CARR behaviour (Every month).
- Assist and advise on planning and design for the improvement of services.
- Maintain statutory requirements and codes of good working practices in connection with the hygiene, safety and sanitation principles.
- Ensure quality service in cafeteria/functions catering and ensure that during peak hours effective supervision is available and continue inspection of customer handling is being carried out.
- Optimize the provision of services to promote customer satisfaction and participate in quality improvement efforts at the management level.
- Provide continuous daily feedback to supervisor for advice on work matters and issues.
- Investigate quality and service-related customer complaints and initiate corrective action and provide feedback to supervisor.
- Plan, organize, manage and supervise all official/private catering functions and ensure that information with regards to catering communicated to all stake holders such as service staff, production, cost control and stores for their action.
- Responsible to monitor the assigned budget targets/expenses.
Preferred Masters OR Graduate
RELEVANT EXPERIENCE (State nature and duration of work experience)
* Masters: 3-4 years of related work experience with professional trade certificate courses from a recognized institution with 2-3 years management level experience.
OR
* Graduate: 6-7 years of work experience with hotel management diploma from a recognized institution with 3-4 years of management level experience.
KNOWLEDGE AND COMPETENCIES (State skills, abilities & traits required)
- Ability to direct control and coordinate activities of food preparation, production, assembling and service.
- Knowledge of Food Safety and Sanitation.
- Knowledge of Food Production and Service.
- Good Interpersonal / Supervisory Skills.
- Knowledge of ISO 22000:2005 Food safety management system.
- Proficiency in Microsoft Office applications.
Comprehensive employment reference checks will be conducted.
Kindly mark the subject with "10011299".
Only shortlisted candidates will be contacted.
Applications should be submitted latest by October 14, 2024.
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