Food and Beverage controller 15 views

The Food and Beverage Controller at Teklehaimanot General Hospital plays a key role in ensuring the nutritional needs of patients are met through effective management of food and beverage services. This full-time, entry-level position is ideal for fresh graduates looking to begin their careers in health care. The role involves coordinating with kitchen staff and nutritionists to maintain high standards of food quality and safety. The position is office-based in Addis Ababa and supports the overall mission of providing excellent patient care.

Requirement:

• Graduate from Recognized institution By Bsc Human Nutrition ,Hotel and tourism managemt.
• License is mandatory Junior Nutrition Professional.
• Computer skill
• English language is proficiency

Key Responsibilities:

• Coordinate food and beverage services to meet the nutritional needs of patients.
• Assist in the development and implementation of menus based on dietary requirements.
• Monitor food safety and hygiene standards in compliance with health regulations.
• Conduct regular inventory checks of food and beverage supplies.
• Collaborate with kitchen staff to ensure timely food preparation and service.
• Support the nutrition team in evaluating patient dietary needs and preferences.
• Prepare reports on food service operations and nutritional outcomes.
• Participate in staff training on food handling and nutrition best practices.
• Assist with budgeting and cost control for food services.
• Engage with patients to receive feedback on food quality and service.
• Establish and enforce standard recipe cards and precise portion control metrics to ensure consistency in food quality, presentation, and cost efficiency.
• Monitor ingredient price fluctuations in the local market and dynamically adjust pricing or sourcing strategies to safeguard budgeted gross profit margins and develop menu accordingly.
• Oversee comprehensive inventory workflows, including strict protocols for receiving, storage, first-in-first-out (FIFO) rotation, and daily/weekly stock counts.

Required Skills:

• Demonstrate knowledge of nutrition principles and dietary guidelines.
• Effectively communicate with team members and healthcare professionals.
• Analyze patient dietary needs and recommend appropriate food options.
• Implement food safety practices in food preparation and service.
• Organize and manage kitchen operations efficiently.
• Conduct research on nutrition trends and incorporate findings into services.
• Evaluate food quality and safety through regular inspections.
• Assist in creating educational materials related to nutrition.
• Maintain accurate records of food service operations.
• Adapt to changing dietary needs and preferences of patients.

Desired Skills:

• Show an understanding of various dietary restrictions and allergies.
• Possess strong problem-solving skills in food service operations.
• Exhibit attention to detail in food preparation and presentation.
• Demonstrate teamwork capabilities in a collaborative environment.
• Engage in continuous learning about nutrition and health care practices.