COMPETENCY REQUIREMENT

Education And Experience

He/she must have A minimum Advanced Certificate A2 in Hospitality Management, Hotel & Restaurant Management or any other related fields

Two (2) years of working experience of in a Hospital setting

Any other additional qualification relevant to the field is an added advantage

Skills and Abilities

Deep knowledge of work processes and/or procedures including stress and time management, safety, ability to perform structured tasks Ability to operate machinery and equipment.

Excellent verbal, written and interpersonal skills.

Extreme patience and the ability to think and work under stress

Good deductive and reasoning skills

KEY RESPONSIBILITIES

Maintain a data base of all meals provided during that shift, and the numbers of special diets

Maintain a database of all complaints received from the patients and possibly the nursing personnel.

Records of all reports compiled and submitted to the Catering Services Supervisor.

Implement all recording and tracing processes to ensure safety of food on transit from the Kitchen to the wards/units

Monitor the transport of food to its destination

Manage and monitor the wastage of food according to the Policies and Procedures of the Catering Service and the Hospital

Monitor the cleanliness of the food trolleys

Monitor complaints received during the day , investigate and draw up action plans to ensure resolution

Monitor rodents and other pests and report to the Catering Services Supervisor

Ensure that the amount of meals served tallies with the requests placed daily

Ensure that all new admissions receive their meals as prescribed.

Assist in carrying out monthly satisfaction feedback at ward level

Awareness of all equipment manuals and servicing intervals

Monitor all efficiency and safety tests and report any deficits

Maintain data base of all pre-planned servicing of equipment and plan the handling of the food provision around the down time so that the clinical areas are not inconvenienced

Monitor all temperatures daily of the fridges according to the Infection Control and Prevention Guidelines.

Monitor cleanliness of all equipment according to the Infection Control and Prevention Guidelines,

Monitor all storage of foodstuffs, daily

Monitor training periods of personnel with particular emphasis on the correct handling of the equipment

Liaise with the Catering Services Supervisor/ Hostess Supervisor when emergencies arise.

KFHR is proud to be an Equal Opportunity Employer. We offer a competitive compensation and benefits package.

• Maintain a data base of all meals provided during that shift, and the numbers of special diets
• Maintain a database of all complaints received from the patients and possibly the nursing personnel.
• Records of all reports compiled and submitted to the Catering Services Supervisor.
• Implement all recording and tracing processes to ensure safety of food on transit from the Kitchen to the wards/units
• Monitor the transport of food to its destination
• Manage and monitor the wastage of food according to the Policies and Procedures of the Catering Service and the Hospital
• Monitor the cleanliness of the food trolleys
• Monitor complaints received during the day , investigate and draw up action plans to ensure resolution
• Monitor rodents and other pests and report to the Catering Services Supervisor
• Ensure that the amount of meals served tallies with the requests placed daily
• Ensure that all new admissions receive their meals as prescribed.
• Assist in carrying out monthly satisfaction feedback at ward level
• Awareness of all equipment manuals and servicing intervals
• Monitor all efficiency and safety tests and report any deficits
• Maintain data base of all pre-planned servicing of equipment and plan the handling of the food provision around the down time so that the clinical areas are not inconvenienced
• Monitor all temperatures daily of the fridges according to the Infection Control and Prevention Guidelines.
• Monitor cleanliness of all equipment according to the Infection Control and Prevention Guidelines,
• Monitor all storage of foodstuffs, daily
• Monitor training periods of personnel with particular emphasis on the correct handling of the equipment
• Liaise with the Catering Services Supervisor/ Hostess Supervisor when emergencies arise.

• Deep knowledge of work processes and/or procedures including stress and time management, safety, ability to perform structured tasks
• Ability to operate machinery and equipment.
• Excellent verbal, written and interpersonal skills.
• Extreme patience and the ability to think and work under stress
• Good deductive and reasoning skills

• A minimum Advanced Certificate A2 in Hospitality Management, Hotel & Restaurant Management or any other related fields
• Two (2) years of working experience of in a Hospital setting
• Any other additional qualification relevant to the field is an added advantage