Executive, Food Services

JOB DESCRIPTION

1. Plan and oversee daily meal service operations for patients, staff, and visitors. 2. Coordinate with dietitians to align menus with patients' nutritional and medical needs.

3. Supervise and schedule catering staff, including cooks, servers, and support personnel.

4. Maintain vendor relationships and negotiate contracts with food suppliers. Manage functions request and liase with requestor.

5. Handle budget planning and cost control for catering services.

6. Generate monthly cost spend and sales report. Address and resolve issues related to food complaints, delays, or service disruptions.

7. Generate reports on food usage, waste, costs, and service performance. Implement and monitor quality improvement initiatives in food services.

8. Monitor all equipments in food service and ensure all PPM and calibration are timely updated.

9. Participate in all quality accreditation activities (e.g. JCI, MSQH, IMS, MSOSH, 5S, etc.) Adhere to KPJ Standard People Practice (SPP).

10. All policies and procedures are adhered to and records maintained.

11. To assist in any other responsibility as deemed necessary by Head of Dietetic & Food Services or Hospital Management.

REQUIREMENT

• Diploma in Food and Beverage Management or any related fields

• At least 1 year of working experience in food industry