Tenwek Hospital is a Christian community committed to excellence in compassionate healthcare, spiritual ministry, and training for service to the glory of God.” The hospital was founded in 1937 by missionaries from World Gospel Mission and has since grown to be a leading teaching and referral hospital in the region and one of the largest mission hospitals in Africa. It is a non-profit faith-based organization, a ministry of Africa Gospel Church and in partnership with World Gospel Mission. It has a capacity of 300 beds and offers a wide-range of quality and affordable primary and specialized healthcare services. Through partnerships with various organizations, long term and visiting physicians (Facilitated through Samaritan’s Purse), provide Tenwek patients with expertise in hospital care, out-patient treatment (Supported through USAID), and HIV/AIDS care through the PEPFAR program.

Job Summary:

Reporting to the Administrative Services Manager, the Senior Catering Services Officer shall be responsible for planning, administering and supervision of the catering operations. S/he will lead the development and implementation of strategic initiatives in Catering department, managing change while monitoring and communicating to management on progress and achievement.

Key Responsibilities and Duties

• 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.
• Providing guidance to the Supervisors/Chefs in the management of catering staff.
• Ensuring that health and safety regulations are strictly observed in compliance with government and other regulatory bodies
• Upgrade and maintain strict hygiene and sanitation practices and levels.
• Keeping abreast of trends and developments in the industry, such as menus or trends in consumer tastes.
• Preparing and controlling the catering budget and meeting set financial targets and forecasts, while keeping financial and administrative records.
• Prepare management reports in regard to cost, quality and any other relevant parameters.
• Monitor procedures for audit and feedback of services.
• Any other related duties assigned by your supervisor

QUALIFICATIONS, KNOWLEDGE, AND SKILLS

• Degree in Hospitality Management from a recognized University
• Post graduate diploma/certificate in Food Science or Food & Beverage from a recognized institution will be an advantage
• Minimum of five (5) years relevant working experience in a supervisory role in the Hospitality industry or Health Care Setting
• Must demonstrate ability to execute work assigned with minimum supervision
• Must be a team player who is able to work cordially in teams
• Must demonstrate ability to multitask
• Must demonstrate professional expertise in the relevant work area
• Must have good communication and presentation skills
• Must have a mature and vibrant relationship with Jesus Christ and a love for people