Job Description
- Accomplish set goals and objectives; undertake continuous improvement activities in FSD as directed by the management.
- Ensure adherence to policies and procedures related to patient meals / cafeteria / catering/ store supplies, safe food production and kitchen operational safety practices; recommend improvements for smooth and quality operations.
- Develop and manage balanced staff duty schedules.
- Maintain effective coordination of routine functions between and within food service units.
- Provide training to team members related to quality improvement, professional services, data collection and analysis reporting, and new methods of work performance.
- Maintain statutory requirements and codes of good working practices involving hygiene, safety and sanitation.
- Ensure quality service is provided in patient areas / cafeterias and effective supervision is available during peak hours; ensure continuous inspection of customer handling.
- Optimize provision of services to promote customer satisfaction participate in quality improvement efforts as directed.
- Provide regular feedback to management for advice on work matters and operation issues.
- Investigate quality and service related customer complaints; initiate corrective action and provide management with feedback.
- Plan, organize, manage and supervise all official meetings, and catering functions.
- Monitor assigned budget targets, expenses, and revenues for the department.
- Maintain effective communication and working relationships with other departments.
- Manage and control cost and budget targets; monitor and ensure compliance with food safety and hygiene standards.
- Perform all tasks assigned by the supervisor.