JOB DETAILS:

Key Duties and Responsibilities

• Supervise and train kitchen staff, ensuring adherence to hospital standards, food safety regulations, and hygiene protocols.
• Plan, design, and implement menus in collaboration with the hospital dietitian to meet nutritional and special dietary needs.
• Maintain budgetary control over kitchen operations, including food and labor costs, while minimizing waste.
• Ensure consistent quality, taste, temperature, and presentation of all meals served to patients, staff, and visitors.
• Oversee procurement, inventory, and storage of food items to ensure cost efficiency and availability.
• Monitor and maintain all kitchen equipment, arranging for timely repairs when needed.
• Handle customer feedback and complaints promptly and courteously, ensuring continuous improvement.
• Conduct regular audits and ensure full compliance with hospital policies, food safety standards, and sanitation guidelines.
• Uphold Kampala Hospital’s core values of Integrity, Respect, Nurture, and Excellence in all service delivery.

Qualifications and Experience

• Diploma in Hotel Management and Institutional Catering (Bachelor’s degree in the same field is an added advantage).
• Minimum of five (5) years’ experience in a similar role.
• Previous experience in a healthcare or hospital setting is a strong advantage.
• Strong leadership, organizational, and interpersonal skills.
• Demonstrated ability to manage kitchen operations, control costs, and ensure quality.
• Must be flexible and willing to work nights, weekends, and public holidays as required