Catering Manager
Zulekha Hospital
Total years of experience :16 years, 9 Months
planning menus in consultation with chefs and ordering supplies as required;
• Hiring, training, supervising and motivating permanent and casual staff;
• Organizing staff tasks & personnel affairs.
• Ensuring health and safety regulations are strictly observed, recorded and archived;
• Monitoring the quality of the product and service provided;
• Setting and monitoring budgets and maintaining financial and administrative records.
• supervising Prepare and cook food as defined by the Catering Service including any special dietary needs
• Use expert knowledge of Food Hygiene & Health rules and regulations to evaluate compliance, measure hazard and risk and recommend corrective action, if required
• Planning menus in consultation with chefs and ordering supplies as required;
• Hiring, training, supervising and motivating permanent and casual staff;
• Organizing staff tasks & personnel affairs.
• Ensuring health and safety regulations are strictly observed, recorded and archived;
• Monitoring the quality of the product and service provided;
• Setting and monitoring budgets and maintaining financial and administrative records.
• supervising Prepare and cook food as defined by the Catering Service including any special dietary needs
• Use expert knowledge of Food Hygiene & Health rules and regulations to evaluate compliance, measure hazard and risk and recommend corrective action, if required
• Planning menus in consultation with chefs and ordering supplies as required;
• Hiring, training, supervising and motivating permanent and casual staff;
• Organizing staff tasks & personnel affairs.
• Ensuring health and safety regulations are strictly observed, recorded and archived;
• Monitoring the quality of the product and service provided;
• Setting and monitoring budgets and maintaining financial and administrative records.
• Planning menus in consultation with chefs and ordering supplies as required;
• Hiring, training, supervising and motivating permanent and casual staff;
• Organizing staff tasks & personnel affairs.
• Ensuring health and safety regulations are strictly observed, recorded and archived;
• Monitoring the quality of the product and service provided;
• Setting and monitoring budgets and maintaining financial and administrative records.
• supervising Prepare and cook food as defined by the Catering Service including any special dietary needs
• Use expert knowledge of Food Hygiene & Health rules and regulations to evaluate compliance, measure hazard and risk and recommend corrective action, if required
SUPERVISIG THE KITCHEN TEAM
-training of all kitchen staff
- planing & preparing the food menu for the patients
- receiving the food stuff from suppliers according the signed agreement with them
Studying nutrition science for all groups (hospitals, schools, workers' camps, etc.) and feeding programs according to each field. As well as study food and various food and knowledge of its components and nutrients Study different cooking methods. Studying the essential nutrients of the body and their effect on human health. Study of public health sciences and microbiology. Study of quality science and food safety. Studying the science of cost and profitability in the food industry