| Job Location | Doha, Qatar |
| Education | Bachelor's degree / higher diploma |
| Salary | Not Mentioned |
| Industry | Healthcare, Practitioner and Technician |
| Functional Area | Not Mentioned |
1. Demonstrate knowledge and application of HMC mission, vision, and values.2. Assist in planning, directing and coordinating the activities of the Catering Department with the objective of providing quality food service to HMC patients, visitors and employees.3. In agreement with the Department Head establish departmental regulations and procedures in conformance with approved HMC policies and develop standards for organization and supervision of Catering (F&B) operation.4. Monitors the set goals and targets for performance indicators and take necessary action to ensure achievement of HMC?s long-term operational plans.5. Confer with other department heads regarding technical and administrative matters of Catering operation to enhance standards of patient and visitors care.6. Assists in planning menus and preparation of food tender items for therapeutic diets, and setting standards for service and portion control.7. Assist in preparing yearly the department manpower, equipment and expense budget8. Monitor the budget figures throughout the year accordingly.9. Coordinate preparation and review food tender and report outcome to Director of Catering10. Review records and reports covering number and kinds of regular and therapeutic diets prepared, cost of raw food, inventory of equipment and supplies and report outcome to Director of Catering.11. In agreement with the Department Head develop and direct a cost control system based on the outcome.12. Review work schedules of staff members within the Catering Department.13. Review and approve staff appraisals and performance ratings within the responsibilities.14. Interview and support Director of Catering in the final decision of applicants for employment in the Catering Department15. In coordination with the Director of Catering select personnel for transfer, promotion, and special training to ensure most effective utilization of individual skills and staff development.16. Supervise the preparation of manuals, standard operation procedures and guidelines covering all phases of departmental operations for use by employees.17. In agreement with the Director of Catering institute changes in techniques or procedures for more efficient operation.18. Conduct daily checks of work, storage, and serving areas to ensure that HMC regulations and directives governing food production and service activities are followed.19. Develop policies and procedures governing handling and storage of supplies and equipment, sanitation in coordination with Infection Control.20. In absence of Director of Catering attend Hospitality meetings and participates in committees and/or meetings as assigned21. Review new trends and practices in food service operations, evaluates the possible necessary implementation at HMC and report the outcome to the Director of Catering22. Comply with HMC policies and procedures, and in particular infection control, safety and quality management.
Keyskills :
Catering
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