Kumudini Women’s Medical College & Hospital

Summary

Education

Experience

At least 5 years
The applicants should have experience in the following business area(s):
Hospital

Menu Planning: Developing nutritious and varied meal plans that meet the dietary needs of patients, including those with specific medical conditions such as diabetes, allergies, or heart disease.
Nutrition Management: Ensuring that all meals meet the nutritional requirements and dietary guidelines for patients, staff, and visitors.
Food Preparation and Safety: Overseeing the preparation of meals, ensuring that food is cooked and stored at safe temperatures, and maintaining high standards of hygiene and food safety.
Budget Management: Managing the budget for the food service department, including ordering supplies, minimizing waste, and ensuring cost-effective practices.
Staff Supervision: Training, and supervising kitchen staff, including chefs, cooks, and food service workers.
Quality Control: Monitoring the quality of food being served, ensuring that it is appetizing and meets the hospital’s standards.
Patient Interaction: Communicating with patients to understand their dietary preferences and restrictions, and adjusting meal plans as needed.
Compliance: Ensuring that the hospital’s food service operations comply with local, state, and federal regulations regarding food safety and nutrition.
Continuous Improvement: Implementing feedback from patients and staff to continuously improve the quality of food and service provided.
Collaboration: Working closely with dietitians, nutritionists, and healthcare providers to align food services with patient care plans.

Full Time

Tangail (Mirzapur)