Key Responsibilities:
1. Food Preparation & Menu Management - Oversee daily food preparation according to standardized recipes and portion sizes, primarily services of patient meals in accordance of the compliances and manuals of IHHN. - Participate in planning therapeutic and regular menus. - Conduct sensory evaluations and quality checks on meals before dispatch.
Operations Management
· Assist in daily food service operations (meal preparation, distribution, cafeteria services).
· Ensure timely delivery of patient meals according to prescribed diets.
· Monitor food quality, portion control, and presentation.
2. Staff Supervision
· Supervise kitchen staff, diet aides, and service workers.
· Assist in staff scheduling, training, and performance evaluation.
· Ensure proper uniform, hygiene, and discipline among staff.
3. Patient Diet Coordination
· Work closely with dietitians to ensure meals meet medical requirements.
· Handle special diet requests (e.g., diabetic, cardiac, low-sodium).
· Address patient feedback and complaints regarding meals
2. Quality Assurance (QA) & Quality Control (QC) Develop and monitor QA/QC protocols. - Audit kitchen operations and implement corrective actions. - Ensure meals meet standards for taste, appearance, and nutritional value.
3. Food Safety & Regulatory Compliance - Ensure compliance with HACCP and hospital food safety requirements. - Monitor critical control points and food storage practices. - Investigate and report food safety incidents.
4. Staff Training & Hygiene Monitoring - Train staff on hygiene, sanitation, and food safety procedures. - Monitor compliance with PPE, grooming, and cross-contamination guidelines.
5. Patient Meal Coordination - Review therapeutic diet orders and ensure accurate meal tray preparation. - Coordinate with clinical dieticians and address patient meal concerns. - Conduct tray audits to ensure accuracy and satisfaction.
6. Inventory Oversight & Procurement Support - Verify supply quality and nutritional standards. - Monitor stock rotation, waste control, and shelf-life management.
7. Documentation & Reporting - Maintain logs for QA/QC, temperature checks, and audits. - Prepare reports for compliance and accreditation support.
8. Cross-Departmental Collaboration - Work with clinical dieticians, infection control, nursing units, and administration, constant meet ups with the department management
· Qualifications & Skills: Degree in Dietetics/Nutrition with registration/licensure. Knowledge of food safety regulations and therapeutic diets. Strong communication, auditing, and training skills.
· Knowledge of therapeutic diets and nutrition basics
· Strong leadership and team management
· Food safety and hygiene expertise
· Communication and problem-solving skills
· Ability to work in a fast-paced healthcare environment
Performance Indicators: - QA/QC compliance rates - Food safety incident reduction - Accuracy of therapeutic meal delivery - Staff hygiene compliance - Patient meal satisfaction levels