Supervises and manages food service areas within Hospital, ensures that food is prepared and served to, patients, employees and Hospital offices in accordance with policies, and procedures in the highest quality standards. Maintains and ensures a high standard of hygiene and cleanliness in his/her area of responsibility.
1. Coordinates daily activities in the Kitchen, diet office and food delivery to nursing units, and other food service areas within the Hospital and ensures that all daily menu varieties are available.
Bachelor’s or Associate Degree/Diploma in Food/ Nutrition, Hotel and Restaurant Management, or any related discipline is required.
Grade 07:
N/A
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