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Hospital Food Service Manager
Hospital food service managers organise the purchase,
preparation and provision of food to patients, staff and
guests in hospitals.
Hospital food service managers may perform the following
tasks:
- plan menus with a dietitian for patients and staff to
make sure that meals are nutritious, varied and attractive
- direct and control the purchasing, preparation and
presentation of food for the public and private wards and
staff cafeterias with the assistance of the head cook or
chef and assistant catering officers
- supervise kitchen, cafeteria and food service staff
- make sure that standards of service are maintained
- make sure that food service areas are properly equipped,
kept in good working order and meet strict occupational
health and safety standards
- manage the catering for hospital functions and
fundraising events
- arrange the purchase of special foods required by
dietitians who look after the needs of patients requiring
special diets
- put in place changes to food production and/or delivery
systems
- carry out administrative duties such as budgeting, work
schedules, rosters, attending meetings and writing reports
- advise on staffing issues including recruitment,
discipline, performance appraisal and enterprise bargaining
- carry out staff training
- advise on and purchase equipment.
Hospital food service managers have contact with a wide
range of people employed within the hospital and food service
industry, such as food and equipment suppliers and educational
establishments. They may have to work irregular hours.
Required Skills - Hospital Food Service Manager
- good organisational and management skills
- able to work under pressure
- good communication skills
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