Manager, Nutrition and Food Services
Department: Nutrition and Food Services
Entity: Aga Khan University Hospital
Location: Karachi, Pakistan
Introduction:
The Aga Khan University Hospital (AKUH), Karachi is a Joint Commission International accredited tertiary care hospital. It is a philanthropic, not-for-profit, private institution committed to providing exemplary high quality health care.
The Nutrition and Food Services Department (NFSD) of AKUH offers a range of products and services to students, faculty, staff, as well as patients and their attendants, providing approximately 13,000 – 15,000 meals in a day. It comprises of a team of experienced clinical nutritionists, dietitians and food service professionals. Services are provided through six sections; clinical nutrition, patient meal services, cafeteria & catering services, food production, food safety management and cost control.
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:
This is a result-oriented position and you will be responsible to provide leadership and oversight for all administrative, education management, financial and patient care aspects of the department, on-campus and outreach food service units, including all AKU hospitals and some outreach centers. You will be expected to provide technical guidance and administrative direction over food planning, menu formulation and preparation, and serving of regular and therapeutic diets in the inpatient and outpatient areas in accordance with ISO 22000:2005 quality management system and JCIA standards.
Specific responsibilities include:
- Developing the NFSD annual plans and budgets including manpower, capital, staffing and operational budgets as well as defining and meeting the strategic goals related to food and non-food areas of the department.
- Lead and direct the overall operations of multiple facilities in accordance with customer needs, government regulations and University policies, with focus on providing and maintaining quality customer services.
- Coordinating and maintaining ISO 22000:2005 and JCIA accreditations, as well as leading and facilitating external and internal audits on the same standards.
- Ensuring nutritious, safe and quality production of food and timely delivery at the assigned units while maintaining safety of all food production equipments.
- Enhancing staff competency level by taking various steps at the departmental level and ensuring that they are meeting the changing needs of the organization.
- Review of customers’ feedback and coordination with the concerned teams to meet customer expectations.
- Managing official caterings as well banquet needs of the institution.
- Establishing and monitoring performance standards among the departmental and ensuring that quality standards are being consistently met.
- Coordinating interdisciplinary training, service, research and committee projects as well as providing support to hospital-based patient-focused clinical nutrition research programs.
- Establishing, maintaining and updating related policies and procedures necessary for effective and efficient systems.
- Monitoring department asset acquisition, transfer and disposal activities.
- Undertaking special projects, studies of specific problems and special investigations.
Requirements:
You should have:
- Master’s degree in Hotel Management, Hospitality or other relevant disciplines, preferably having professional certification like HCIMA or other relevant certifications from recognized institutes
- at least ten years of experience in senior roles of nutrition and food services departments of large organizations, preferably in healthcare and hospitality industries (international exposure will be an advantage)
- sound knowledge of ISO 22000:2005 Food Safety Management System and related standards
- good command of dietetics and familiarity with food and labour laws
- ability to effectively respond to changing demands
- excellent command over commonly used computer applications, particularly the Microsoft Office applications
- excellent interpersonal skills, particularly communication skills
- high motivation levels, with an ability to influence others, relevant data gathering and making sound decisions on the basis of available data
- excellent leadership and navigation skills, and knowledge of financial planning and management.
Comprehensive employment reference checks will be conducted.
