| Job Location | Beirut, Lebanon |
| Education | Bachelor's degree / higher diploma |
| Salary | Not Mentioned |
| Industry | Medical Clinic |
| Functional Area | Not Mentioned |
Dietary & kitchen Manager Main Responsibilities:????????? Managing daily food service operations.????????? Assigns, directs, plans and supervises the work of kitchen employees. Supervises and instructs in the safe, proper, and efficient use of all kitchen equipment.????????? Interacting with customers to ensure their satisfaction.????????? Organizing staff working schedules.????????? Offering nutritional consulting to Patients as needed.????????? Carrying out inventory management.????????? Establishing a cost effective budget and work within its confines.????????? Purchasing supplies and equipment for operations.????????? Designing standards and procedures for food preparation.????????? Developing client-specific dietary programs and diverse eating options.????????? Ensuring safe storage and preparation of food.????????? Work closely with the dieticians.????????? Plans and directs the preparation and serving of all food in the Kitchen & floors .????????? Determines the quantities of each food to be prepared daily. Determines the size of serving to meet the necessary requirements with regard to the ages of those served.????????? Assumes responsibility for the security of food and supplies.????????? Supervises the storage and care of foods and supplies????????? Supervises and participates in the preparation and serving of food.????????? Keeps employee time records. Plans work schedules, and arranges for substitutes when required. Evaluates the performance of all kitchen employees.????????? Put policies & procedure for the dietary & kitchen operations.????????? Guides & Supervises the daily cleaning of kitchen, serving, storage, and dining areas, all kitchen equipment, and the washing and sterilizing of all dishes, silverware, and utensils. Maintains the highest standards of safety and cleanliness in the kitchen.????????? Directs sanitation procedures. Inspects the kitchen, cooking and mixing utensils, and employees for cleanliness and sanitary purposes.????????? Assumes responsibility for checking that all equipment in the kitchen area is in safe, working condition, and notifies when repairs or replacements are needed.????????? Preparing monthly, analytical & numerical reports about the dietary & kitchen performances (KPIs) for the hospital administration
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