Associate, Cafeteria & Official Catering Services

Associate (Cafeteria & Official Catering Services)

Department: Nutrition & Food Services

Entity: Aga Khan University Hospital

Location: Karachi, Pakistan

Introduction:

The Aga Khan University Hospital is a not-for-profit healthcare institute that offers all medical services to their patients under one roof. In addition to the tertiary care hospital in Karachi, AKUH has a network of 4 secondary care hospitals, 30+ Medical Centres, and over 290+ Clinical Laboratories, 30+ Pharmacies in over 120+ cities across Pakistan. It also offers Home Healthcare Services and home deliveries of medicines. The Hospital provides Zakat for those patients who are eligible, and the health systems offers generous Patient Welfare to support those in financial need. In recognition of its high quality and patient safety, the AKUH is accredited by the Joint Commission International (JCI) as an Academic Medical Centre and its Clinical Laboratories are accredited by the College of American Pathologists (CAP) for fast and accurate testing.

The Nutrition and Food Services Department (NFSD) provides a range of products and services to students, faculty, staff as well as patients and their attendants. It comprises of a team of experienced clinical nutritionists, dietitians, and foodservice professionals. The services are provided through six sections; clinical nutrition, patient meal services, cafeteria & catering services, food production, food safety management and cost control and approximately 13,000-15,000 meals are served in a day.

As an equal opportunity employer, AKU believes in promoting a diverse and inclusive culture and is committed to adopt appropriate standards for safeguarding and promoting a respectful relationship with and between diverse workforce of its faculty, staff, trainees, volunteers, beneficiaries, wider communities, and other stakeholders with whom it works, including children and vulnerable adults and expects all employees/trainees and partners to share this commitment.

Responsibilities:

You will be responsible to:

1. Ensure the compliance of ISO 22000:2018 and JCIA systems and processes pertinent to cafeteria & function catering services.
2. Ensure adherence to the policy and procedures for Cafeteria/Catering practices and recommend improvements to upgrade the services for smooth and quality operation.
3. Develop & implement balanced staff duty schedules within the available functional resources.
4. Maintain effective coordination of routine functions between and within the department.
5. Plan and conduct on-the job training sessions for service/catering staff, specifically related to ISO 22000:2018 food safety, quality of service and CARR behavior (Every month).
6. Assist and advise on planning and design for the improvement of services.
7. Maintain statutory requirements and codes of good working practices in connection with the hygiene, safety and sanitation principles.
8. Ensure quality service in cafeteria /functions catering and ensure that during peak hours effective supervision is available and continue inspection of customer handling is being carried out.
9. Optimize the provision of services to promote customer satisfaction and participate in quality improvement efforts at the management level.
10. Provide continuous daily feedback to the supervisor for advice on work matters and issues.
11. Investigate quality and service-related customer complaints and initiate corrective action and provide feedback to supervisor.
12. Plan, organize, manage and supervise all official/private catering functions and ensure that information with regards to catering is communicated to all stakeholders such as service staff, production, cost control and stores for their action.
13. Responsible for monitoring the assigned budget targets/expenses.

Periodic Duties / Responsibilities:

1. Monitor and inspect service systems and processes for service improvement.
2. Maintain the safety and proper usage of all services equipment.
3. Monitor and control the monthly usage of housekeeping and paper supplies.

Requirements:

Educational / Professional Qualifications & Licensure

• Preferred Masters OR Graduate

Relevant Experience (State nature and duration of work experience)

• Masters: 3-4 years of related work experience with professional trade certificate courses from a recognized institution with 2-3 years’ management level experience.

OR

• Graduate: 6-7 years of work experience with hotel management diploma from a recognized institution with 3-4 years of management level experience.

Knowledge and competencies (state skills, abilities & traits required)

• Ability to direct control and coordinate activities of food preparation, production, assembling and service.
• Knowledge of Food Safety and Sanitation.
• Knowledge of Food Production and Service
• Good Interpersonal / Supervisory Skills.
• Knowledge of ISO 22000:20018 Food safety management system
• Proficiency in Microsoft Office applications

Comprehensive employment reference checks will be conducted.