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Health care + 1 more
Description
Qualifications
· Minimum of a Diploma in Culinary Arts, Catering, or Food Production.
· Additional training in Nutrition, Dietetics, or Institutional Catering is highly desirable
· Food safety certification is an added advantage
· Minimum of 3 years’ experience in a professional kitchen
· At least 1 – 2 years in a hospital or institutional food service
· Experience preparing specialized diets.
· Ability to supervise kitchen staff and manage workflows
Responsibilities
1. Meal Planning & Nutrition Management
2. Food Service Operations
3. Staff Supervision & Development
4. Compliance, Hygiene & Safety
5. Inventory & Cost Management
6. Patient & Stakeholder Satisfaction
7. Continuous Improvement & Innovation
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