- Identify and develop objectives for the catering services in the hospital.
- Specify the responsibilities within the structure of the catering department.
- Monitoring the quality of the product and service provided
- Preparation of the specifications for the purchasing of all goods required
- Planning menus in consultation with chefs
- Responsible for manpower planning and performance Management of all catering staff
- Coordinating catering processes and organize work plans/Rotas, including leave and daily duty schedules for service personnel.