Job Order Detail

Description

Oversee, organize, and arrange the tasks of staff involved in food preparation, portioning, and serving. Estimate and procure necessary ingredients and supplies for meal preparation. Generate food order summaries for the chef based on requests from dieticians, hospital patients, or other clients. Establish operational schedules and protocols. Maintain comprehensive records of stock, repairs, sales, and wastage. Provide training to staff on job responsibilities and sanitation and safety procedures. Monitor and verify the assembly of both regular and special diet trays, overseeing the delivery of food trolleys to hospital patients. Ensure adherence to quality control standards in both food and service. Participate in the selection of food service personnel and contribute to the development of policies, procedures, and budgets. Additionally, may be involved in planning cafeteria menus and determining associated food and labour costs.