Food Service Supervisor

Job Description

• To assure implementation of sanitation and safety procedures and compliance with HACCP guidelines in all phases of the food service operation.
• To check proper cleaning of utensils while cooking and serving food and other items.
• To ensure about washing fruits and vegetables and maintain an accurate record of temperature during preparation.
• To ensure about proper Storage and Preparation while avoid Cross-Contamination.
• Monitoring temperature and time of delivery during the preparation of food items.
• To ensure proper handling of hot and cold hazardous food while cooking, reheating and cooling.
• Maintain an accurate record of temperature and time log in food portioning area by using and calibrating thermometers throughout the flow of receiving, storing, and preparation, cooking, cooling and serving the food items.
• To make sure about cleaning and sanitizing of all equipment, utensils, cutlery, crockery and work surfaces which come into contact with food.
• To ensure about proper pest control on the regular basis to avoid the unhealthy environment.
• To maintain the cleanliness by monitoring storage and disposal of food wastage within the premises. And ensure about the personal hygiene.
• Ensure the proper food temperature, quality and hygiene delivery of food to in-patients.
• To monitor food portioning and tray line service to assure that diet chart is followed and that comply with patient meal requirements.
• To compile standards for food preparation and service, including food quality and portion size, appearance, smooth operation and sanitary conditions.
• To discuss the requirement of the food Service department with the management and conduct periodic audits to monitor the quality standards.
• To address complaints if regarding food or service quality. Also handle staff complaints and patient’s feedback.
• To ensure safety of the department and prevent any mis – happenings.
• To maintain and monitor sanitation standards of the staff and provide regular training sessions for hand washing, personal hygiene and hospitality.
• Adhere to assigned roles and responsibilities with regards to the Weqaya food program

Qualifications

• A Bachelor’s Degree in Hotel Management or its equivalent.
• With good spoken and written English communication skills. Arabic language is advantageous/desirable but not essential.
• Proficient technology application skills; Basic MS Office (Word, Excel, & Power point) MS Outlook & Internet explorer skills.
• Ability to communicate with employees and other business contacts in a courteous and professional manner.
• Knowledge of food service practices and procedures.
• Able to exhibit a high level of confidentiality.