Catering Services Supervisor at Valley Hospital

Requirements

Minimum Qualifications

• Diploma in Catering, Food & Beverage Management, or a related field.
• Minimum of three (3) years’ experience in a similar role.
• Experience working as a Sous Chef or Head Chef with demonstrated ability to lead and supervise staff.
• Valid Food Handler’s Certificate.

Skills Required

• Knowledge of therapeutic and special diet menu planning (e.g., diabetic, renal, low sodium).
• Strong understanding of food safety, hygiene, and HACCP standards.
• Inventory management and kitchen operations coordination.
• Leadership and staff supervision skills.
• Strong organizational, multitasking, and reporting abilities.
• Excellent customer service and communication skills.

Role Summary

• Plan and supervise meal preparation and service in line with patient dietary requirements.
• Coordinate timely meal delivery across wards while maintaining food quality and temperature.
• Monitor kitchen inventory and conduct regular stock takes.
• Ensure compliance with food safety, hygiene, and hospital policies.
• Supervise catering staff, prepare duty rotas, and conduct training on food handling standards.
• Conduct kitchen and storage inspections and document quality and safety checks.
• Respond to patient feedback and collaborate with nursing teams to improve meal services.
• Prepare operational reports and participate in departmental review meetings.