Vacancies at Mater Misericordiae Hospital

JOB SUMMARY:

• To ensure efficient food and beverage services to the patients, customers and members of staff in a clean, safe and pleasing environment.

MAIN DUTIES AND RESPONSIBILITIES:

• Ensuring cleanliness of the ward kitchenette.
• Providing efficient services to patients while ensuring a clean and hygienic environment is maintained at all times.
• Cleaning cutlery and crockery and ensuring that there is clean water for patients and staff.
• Scrubbing and cleaning all kitchen surfaces, fridge, shelves, and walls, of the ward kitchenette.
• Collecting and forwarding menus and diet sheets to the kitchen daily for the dietician to prepare menus.
• Preparing mis-en-place for dinner service and taking late menus to Catering Department.
• Serving patients with all meals.
• Preparing tea for Ward Staff.
• Ensuring that patients are satisfied and have all been served and proper handover is done to the next shift.

QUALIFICATIONS, SKILLS AND EXPERIENCE

• Diploma in Food and Beverage from a recognized institution.
• 1-year experience in a similar position,
• Trained & Experienced in HACCP Experience in a busy hospital added advantage

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MAIN DUTIES AND RESPONSIBILITIES:

• Daily food production in the assigned section.
• Ensuring that food is prepared and cooked in a clean environment
• Making daily mis-en-place
• Assisting in dispensing of food
• Maintaining high standards of cleanliness
• Ensuring equipment in use are in good operation
• Working with the executive staff in determining how much food supplies will be ordered and
• maintenance of appropriate supply in the hospital kitchen
• Participating in continual improvement, development and implementation of the current Quality
• Management Programmes e.g. HACCP/FSMS and QMS.
• Perform any duties as may be assigned from time to time by the Section Head.

QUALIFICATIONS, SKILLS AND EXPERIENCE

• Diploma in Food Production from a recognized College
• Minimum of 1 year in a busy Hotel or Hospital
• Good communication skills.
• Good execution skills.
• Result oriented. 

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MAIN DUTIES & RESPONSIBILITIES

• Plan daily production schedules in line with dietitian-approved menus.
• Lead pre-shift briefings; allocate tasks and monitor portion control to achieve.
• Conduct temperature, taste and presentation check every 2 hours; maintain digital HACCP logs.
• Coach junior staff on modern cooking techniques (sous-vide, blast-chilling) and hospital infection-control
• Oversee receiving and storage; ensure FIFO and 100 % cold-chain compliance.
• Stand in for Executive Chef during menu costing, supplier negotiations and external audits
• Respond to patient/customer feedback within 30 minutes; implement corrective actions.

 Qualifications and Experience:

• Diploma in Food Production / Culinary Arts or equivalent
• Minimum 4 years in a high-volume institutional or hotel kitchen, including 1 year in a supervisory role.
• Experience in a hospital or healthcare environment is highly desirable. Must possess and demonstrate excellent verbal and written communication skills to interact with all levels of customers internally and externally.
• Strong knowledge of therapeutic diets, costing, Microsoft Office & inventory systems.
• Leadership, customer-centric mindset, crisis management, integrity