Key Responsibilities
Catering Operations & Service Delivery
Clinical Nutrition & Dietary Compliance
Food Safety, Hygiene & Infection Prevention Control (IPC)
Menu Planning & Nutritional Standards
Inventory, Procurement & Stock Control
Staff Supervision & Performance Management
Quality Assurance & Audit Compliance • Resource Efficiency & Waste Management Interdepartmental Coordination
Emergency & Service Continuity Decision-Making Thresholds
Qualifications
Diploma or Bachelor's degree in Hospitality Management, Culinary Arts, Food & Beverage Management, Nutrition, or related field
Minimum 3-5 years' experience in institutional catering, preferably in a hospital or large healthcare facility
Proven experience in managing large-scale food production operations
Certification in food safety and hygiene HACCP or equivalent.