Assist Food Service Director in managing facility operational and accounting activities.
Develop menu items and ensure each menu meets nutritional standards.
Evaluate customer complaints to optimize product and service quality standards.
Optimize menu planning and development for profitability.
Ensure employees follow cleanliness, health, sanitation standards.
Ensure food is prepared and served to customers in a timely manner.
Conduct regular maintenances and repair works for kitchen equipment.
Manage proper storage and usage of food products.
Coordinate in recruiting, evaluating and training employees according to established procedures.
Maintain standard procedures related to ordering, preparing and serving food products.
Ensure the serving of food in proper quality and quantity.
Inspect the new trends in the dietary, evaluate their effectiveness, and utilize them in company’s dietary programs.
Conduct test trays, patient visitation, tour reports as needed.
Revise work techniques to ensure operational and cost effectiveness.
Coordinate with Food Service Director to develop operating budget and control expenses.