Catering Officer

Reference: HRM 72/173/01 - MoH/RRH

Reports to: Hospital Administrator

Qualifications: Diploma in Hotel Management, Catering and Hospitality Management OR Food Science and Technology OR Nutrition and Dietetics , or an equivalent qualification from a recognised Institution. Duties and

a) Plan, organise and coordinate catering services in the health facility. b) Plan and supervise preparation and serving of nutritious meals to patients and staff. c) Ensure that meals are prepared in accordance with patients' dietary and medical requirements. d) Develop menus in consultation with Nutritionists and other relevant health professionals.

e) Supervise catering staff and allocate duties appropriately. f) Ensure high standards of food hygiene, sanitation and safety in the kitchen and dining areas. g) Plan and manage catering supplies, equipment and other resources. h) Monitor food stocks and ensure proper storage and utilisation of food items. i) Participate in preparation of catering work plans and budgets. j) Ensure proper maintenance and cleanliness of kitchen equipment and facilities. k) Monitor quality, quantity and presentation of meals served. l) Maintain records of food supplies, meals served and other catering activities. m) Train, guide and mentor catering staff on food preparation, hygiene and safety. n) Prepare and submit periodic catering reports.

o) Ensure compliance with relevant professional, health, safety and institutional standards. p) Perform any other duties assigned by the supervisor Page 47 of 91