FOOD SERVICE COORDINATOR / FOOD SERVICE

Responsibilities:

Meal Service Coordination:

Oversee daily food service operations including patient meal delivery, staff cafeteria management, and external catering orders.

Supervise food service staff, manage shift schedules, and delegate daily tasks.

Food Safety and Hygiene Compliance:

· Ensure strict adherence to HACCP principles and hospital food safety standards.

· Conduct routine kitchen and equipment inspections for cleanliness, food handling, storage, and PPE compliance.

· Coordinate immediate corrective action for any food safety or hygiene breaches.

Inventory and Procurement Support:

Monitor inventory levels of food supplies, beverages, and kitchen equipment.

Assist with ordering and receiving stock; ensure accurate stock rotation using the FIFO method.

Promptly report any shortages, spoilage, or damaged goods to the Food & Beverage Manager.

Training and Team Development:

Provide onboarding and on-the-job training for new team members.

Promote skills development in food safety, preparation, plating, and customer service.

Foster a positive, team-oriented work environment.

Patient and Customer Interaction:

Coordinate with dietitians and nursing staff to ensure patient dietary needs and meal preferences are met.

Address concerns or complaints from patients, visitors, and staff professionally and escalate when required.

Uphold high-quality service standards in all customer interactions.

Meal Preparation Oversight:

Supervise food plating and portioning in accordance with dietary guidelines.

Ensure meal presentation, temperature, and quality meet hospital expectations.

Verify meal tray accuracy prior to delivery, particularly for patients with dietary restrictions.

Equipment and Facility Maintenance:

Ensure proper cleaning, handling, and storage of kitchen tools, trolleys, and equipment.

Identify and report any faulty equipment, coordinate with maintenance for timely repairs.

Assist in planning for kitchen equipment upgrades or replacements.

8. Reporting and Documentation:

· Maintain accurate records including food temperature logs, cleaning checklists, and staff rosters.

· Support audits, inspections, and regulatory documentation requirements.

· Prepare operational reports on daily/weekly basis, including staff attendance and incident tracking.

EDUCATION AND REQUIREMENTS

Education

High School or Diploma or Certification in Culinary Arts, Hospitality Management, Food Science, or a related field.

Requirements

1. Previous experience in a similar role in a Food & beverage operation Service environment is preferred.

2. Basic understanding of Food and Beverage operations, HACCP principles, and safety protocols.

3. Physical stamina and ability to stand, walk, and lift heavy objects for extended periods.

4. Attention to detail and commitment to cleanliness and hygiene standards.

5. Teamwork and communication skills to collaborate effectively with kitchen staff and colleagues.

6. Flexibility to work varied shifts, including weekends and holidays.

Working Conditions

1. Exposure to walking and moving food to different location within the hospital with managing fill ward food and beverage.

2. Standing for extended periods and performing repetitive tasks.

3. Collaboration with kitchen staff, supervisors, and other team members.

4. Flexibility to work varied shifts, including weekends and holidays.