The role of an Operational Supervisor is pivotal in ensuring the smooth operation of food services within a healthcare setting.
Key Responsibilities:
* Compliance with stringent food safety and quality standards
* Maintenance of kitchen operating systems, materials, equipment, environmental conditions, utilities, and staffing requirements
* Promoting a safe working environment through adherence to safety protocols and utilization of protective gear
* Active participation in Performance Appraisal and Development (PAD) processes
* Fostering Quality Management initiatives within the kitchen
* Efficient resource utilization in food preparation and service delivery
* Careful adherence to established policies and procedures
* Leading and supporting staff in a work environment that prioritizes Human Resources management practices
Requirements:
* Relevant experience in the food service industry
* Effective communication skills
* Proficiency in computer applications and record-keeping
* Completion of the Food Safety Supervisor course