Key Responsibilities Catering Operations & Service Delivery Clinical Nutrition & Dietary Compliance Food Safety, Hygiene & Infection Prevention Control (IPC) Menu Planning & Nutritional Standards Inventory, Procurement & Stock Control Staff Supervision & Performance Management Quality Assurance & Audit Compliance • Resource Efficiency & Waste Management Interdepartmental Coordination Emergency & Service Continuity Decision-Making Thresholds Qualifications Diploma or Bachelor's degree in Hospitality Management, Culinary Arts, Food & Beverage Management, Nutrition, or related field Minimum 3-5 years' experience in institutional catering, preferably in a hospital or large healthcare facility Proven experience in managing large-scale food production operations Certification in food safety and hygiene HACCP or equivalent. go to method of application »