Food Service Executive

Able to lead to a positive work environment for a culinary team.

Responsibilities

• Manage and coordinate the Patient Services / Café Services and / or a small catering installation.
• Handle electronic store packages, issues and receipts and supervise cleaning and stacking of stores.
• Understand and follow diet menus as per instructions given by Dietitian and ensure delivery of food to patient as per prescribed diet.
• Prepare indents for the food service section as per the consumption pattern and maintain consumption reports and costs of the department, including tracking breakages.
• Work on computers, show fluent written and oral communication, and demonstrate good work scheduling and planning skills.
• Ensure implementation of company policy and procedures at the hospital premise.
• Knowledge of proper food hygiene and storage practices.
• Ensure complete care and handling in relation to IPD catering service and buffet equipment.
• Observe and enforce safe working practices with all food service staff.
• Follow all safety rules and procedures as per the site requirements.
• Ensure equipment and materials are not left unattended.
• Attend fire fighting workshop and demonstrate ability to fight a minor fire and provide first aid.
• Plan menus for small functions as needed.
• Assist the manager to ensure complete guest satisfaction in IPD / Café operations.
• Train or attend hygiene, infection control, waste management and HACCP training modules to incorporate into workflow management.
• Responsible for inventory and controls measures.
• Responsible for Café counter / menu / buffet / pricing.
• Responsible for Café presentation and cleanliness.
• Train all Café / IPD staff in service sequence.
• Perform other duties as assigned or directed.

Education and Requirements

Special Demands

#J-18808-Ljbffr