• Efficiently manage all food and nutritional services programs.
• Recommend and manage adequate staffing and other required resources
• Review and implement nutritional treatment plans
• Coordinate seamlessly with relevant departments to maintain optimal levels of food inventory and monitor the issuance and receipt of food store items in the system
• Supervise all food service-related activities, including patient care, non-patient care (retail, cafeteria, catering, etc.), quality improvement, sanitation, infection control, and all hospital-related activities
• Monitor budgets and review financial transactions to ensure authorized and budgeted expenditures
• Provide dietary care to patients to promote nutritional well-being and prevent nutrition-related problems
• Oversee and direct the activities of workers involved in food preparation, storage, delivery, and service, ensuring compliance with health regulations regarding sanitary conditions in food storage, preparation, service, kitchen and dining areas, and food service staff
• Efficiently manage day-to-day operations of the department
• Maintain a hygienic and healthy storage and cooking environment
• Identify customer needs and proactively address their concerns
• Ensure compliance with all health and safety regulatory requirements

Requirements:

• Knowledge of quality standards specially related to Food Stores and Hospital food services
• Knowledge of Accounting / Book keeping & Store keeping
• Good communication and Interpersonal Skills
• Strong team player with good time management skills
• Good public dealing with pleasant personality
• Conflict and stress management