Plans and directs all aspects of patient/employee food service. Maintains high
standard of service in accordance with departmental and Hospital's policies.
1. Assures that patient/employee food service is scheduled and maintained in
accordance with departmental and Hospital 's Policies.
2. Coordinates with production area to maintain a high standard of food
production.
3. Develops and implements necessary training programs for staff. Inspects
tray assembly and food preparation areas. Observes appearance and personal
habits of staff to detect violations of established standards.
4. Holds staff meetings with a minimum of once per month as needed.
5. Ensures all work requests for malfunctioning equipment are completed
according to the Hospital's Policy.
6. Ensures the sanitation of the kitchen and service areas; also, ensures
maintenance and a high standard of cleanliness throughout all Food Service
areas. Implements and assists in developing high standard of sanitation
procedures, and personal hygiene requirements.
7. Maintains necessary reports related to patient/employee service.
8. Administers and follows Hospitals and departmental policies and
procedures.
9. Oversees the performance, and completes schedule of the supervisors; also,
reviews and approves staff schedule with limited overtime. Effectively handles
employee problems and work situations.
10. Manages initiatives for job redesign and process improvements, including
interdepartmental changes with nursing staff.
Master 's or Bachelor's Degree in Nutrition/Food Science, Hotel Management or
other related discipline is required.
Grade 11:
Five (5) years of related experience including two (2) years in a seniority
position with Master 's, or seven (7) years with Bachelor's Degree of similar
requirements is required.
Grade 12:
Seven (7) years of related experience including four (4) years of Grade 11
experience with Master's, or nine (9) years of similar qualifications with
Bachelor's Degree is required.
Saudi National Only.
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