Food Services Specialist III

Job Purpose

Ensure sufficient day-to-day operation and management of all food services.
Coordinate and monitor the activities of catering units under his/her control,
ensure effective utilization of resources, quality of food services to
patients and staff are maintained at the required standard. Develop and
Implement policies and procedures. Oversee all Food services within the
Hospital Report to Patient Care Services Manager.

Key Accountabilities & Responsibilities

• Manage the food services on a day-to-day basis, ensuring the effective allocation and utilization of resources within the department.


• Ensure that the required standards of services are implemented and maintained at unit level according to departmental policy.


• Report performance information to manager of hospitality on regular basis.


• Addresses food related incident reports.


• Oversee all food related catering events and services as specified by Hospital administration.


• Development and implementation of budgetary targets within financial constraints identified.


• Monthly tabulation of meals and all food related services for billing to finance. Prepare all billing requirements to present to finance.


• Statistical formulation of data for services and budget planning and implementation.


• Implement the catering contract and liaison with catering contractor representative as required to resolve any operational problems.


• Liaison with all hospital departments and staff in reference to all food services.


• Carry out analysis and investigations into specific areas of operational food services so as to identify areas where corrective measures are required to improve performance.


• Monitor all food preparation and production to ensure that high standards are maintained and that standard of cleanliness and sanitation are maintained.


• Participate in development and implementation of departmental objectives, monthly reports and surveys.


• Participate in Developing, implementing and coordinating regular training programs for staff and students.


• Ensure that on-going training is maintained in order to upgrade and promote the development of personnel.


• Coordinate in all VIP requirements as required.


• Participate in compilation of standardized recipes and costing.


• Liaise with the concerned departments with regard to catering equipment and preventive maintenance and site maintenance. Ensure that all equipment is in good working order and in a safe condition. Report to Senior Food Services Specialist for action.


• Participate in developing and implementing a continues contingency plan for food services in event of disaster and technical frailer such as lack of staff, gas, water, power…etc.


• Liaise with food services coordinators, supervisors and catering contractor regarding all matters as required.


• Preparation of all food contracts, evaluate and analyze food tenders. Maintain food specifications for use in contracts and any carry out visits to tenders premises.


• Carry out inspections at ward level on a daily basis, and ensure the smooth running of both patients and staff services.


• Respect patients and their families to promote a patient-centered care culture.


• Participate in and supports quality improvement and patient safety activities as an individual or as part of a team.


• Perform other applicable tasks and duties assigned within the realm of the employee's knowledge, skills and abilities.

Minimum or Required:
‎2 years Diploma in Hotel and Food management or any other related field. with
‎6 years of Experience.
‎3 years Diploma in Hotel and Food management or any other related field. with
‎4 years of Experience.
Bachelor degree in Hotel and Food management or any other related field. No
experience required.