Job Order Detail

Description

-Oversee and manage the activities of staff involved in food preparation, portioning, and service.

-Estimate and procure the necessary ingredients and supplies for meal preparation.

-Prepare summaries of food orders based on requests from dieticians, hospital patients, or other clients for the chef.

-Develop work schedules and establish efficient procedures for staff operations.

-Maintain accurate records of inventory, repairs, sales, and food wastage.

-Train staff in their job responsibilities as well as in sanitation and safety protocols.

-Supervise the assembly of both regular and special diet trays and ensure the proper delivery of food trolleys to hospital patients.

-Ensure that food quality and service standards are consistently met.

-Participate in the selection of food service staff and assist in the creation of policies, procedures, and budgets.

-Plan restaurant menus and manage related food and labor costs.