Senior Executive/Assistant Manager- Food & Beverage

Role & responsibilities

1. Manage and oversee the Food Service operations in the Hospital

2. Ensure health and safety standards for Serving boys/cooks/helpers and other kitchen staff as per NABH and other govt. standards.

3. Coordinate with PSRI dieticians for patient diets and management of distribution of meals to patients.

4. Supervise a team of Service boys (stewards) , cooks and helpers to ensure smooth and efficient operation of the kitchen

5. Investigate and resolve patient/customer complaints. Carry out root cause analysis of patient/attendants complaints and take corrective actions.

6. Oversee the layout and serving of food at visitors cafeteria, staff dining halls and doctors dining hall. Analyse feedback given by visitors of cafeteria & take suitable action.

7. Maintain standards for food preparation and storage as well as the nutritional and sanitary standards at all food service facilities

8. Ensure correct handling procedures to minimize china and glassware breakage and food waste.

9. Training and retraining of the existing manpower for enhancement of soft skills and functional skills.

10. Ensure that food and other supplies are used efficiently and keep records to that effect. Maintain high standard in food preparation and service.

11. Ensure that contractor is maintaining adequate availability of manpower round the clock for cooking, serving and cleaning.

12. Ensure that there is proper disposal of un-served foods, left over from prior meals and reduce wastage.

13. Analyze recipes to determine food, labor, overhead costs, and to assign prices to various dishes. Development of menus well in advance so that supplies can be ordered and received in time.

14. Carry out estimation of food consumption every day, ensure that supervisor of contractor has placed orders with suppliers, and schedule deliveries of fresh food and beverages per calculations.

15. Daily carry out check of all food & other items supplied by contractors and evaluate the quality of milk, fruits, vegetables, cooking oil, condiments and other cooking material. You will report any variation to M.S accordingly.

16. Keep a check & control of vendor for supply of food items, cooking oil, milk products, bakery items, tableware, linens, paper, cleaning supplies, cooking utensils, kitchenware etc.

17. Arrange for equipment maintenance and repairs and coordinate a variety of services such as pest control and garbage removal.

18. In supervising the kitchen and dining room, oversee all food preparation and cooking, examine dishes for both their quality and the size of the portions.

19. Supervise the cleaning of the kitchen and dining areas as well as the washing of tableware, kitchen utensils, and equipment so as to maintain Hospital/NABH sanitation standards.

20. Keep record of employees wages, health & vaccination etc, compliances with licensing laws and reporting requirements.

21. Maintain supply and equipment purchase records. Record the number, type, and cost of items sold to evaluate and discontinue dishes that may be unpopular or less profitable.

22. Minimize food costs and spoilage check that all equipment (ovens, grills, lights, etc.) have been shut down, locking the doors, and turning on alarm systems.

23. Ensure that International patients are getting proper food choice as per PSRI policy.

24. Put up proposal to add variety to existing menu at PSRI for sanction of Director-Admin/Medical Superintendent.

25. Provide daily, weekly, monthly reports and other reports required

Please Note: This is not an exhaustive list of responsibilities but provides a general guideline of the duties assigned to the position. Position Guidelines are dynamic and will change depending on the organizational requirement.

EXPERIENCE IN HOSPITAL'S FOOD & BEVERAGE DEPARTMENT IS A MUST

INTERESTED CANDIDATES CAN SHARE THEIR CVs AT careers@psri.net