Overview of Responsibilities:

- Oversee and manage the daily service of the kitchen.
- Schedule shifts and delegate appropriate duties or tasks for staff.
- Oversee and monitor the work of kitchen and cafeteria staff.
- Ensure compliance with all health and safety regulations.
- Develop and update menu recipes to ensure that all meals are healthy, and balanced.
- Establish standardized recipes, portion sizes, and cooking methods.
- Understand the nutritional requirements and restrictions associated with various medical conditions.
- Monitor and enforce portion control to ensure that meals meet nutritional and dietary restrictions.
- Ensure a safe and well-documented receiving and storage of food.
- Forecast food needs, maintain appropriate stock levels, and minimize food waste.
- Monitor and record temperatures regularly.
- Prepare and provide meals for staff regularly, alongside catering for buffets
and events that might occur in the hospital.
- Maintain accurate records and documentation related to kitchen and food preparation processes such as daily reports, shifts, food waste levels, thermometer calibration, and others.
- Submit cost proposals for menu items.
- Evaluate vendors and suppliers.

Qualifications:
- High School Diploma OR a minimum of a BT diploma in Hospitality Management is required.
- TS Diploma in Hospitality Management is a plus