Manager (Central Kitchen)

Job Description

Title: Manager (Central Kitchen)

Company Name: Khwaja Yunus Ali Medical College and Hospital

Vacancy: --

Age: Na

Job Location: Sirajganj

Salary: Negotiable

Experience:

• 5 to 8 years
• The applicants should have experience in the following business area(s): Hospital, Hotel

• Masters

• 5 to 8 years
• The applicants should have experience in the following business area(s): Hospital, Hotel

Master's/Bachelor's Degree in Nutrition & Food Science, Food Engineering, Hospitality Management, Dietetics, Public Health, or related discipline.

HACCP and Food Safety Management training preferred.

Minimum 5–8 years of experience in institutional, hospital, hotel, or industrial food service management.

Minimum 2–3 years in a supervisory/managerial role.

Experience with hospital therapeutic diet services and ISO/HACCP systems preferred.

• Plan, organize, and supervise all Central Kitchen activities.

• Ensure the timely preparation and distribution of patient meals in line with approved diet schedules, including therapeutic diets.

• Coordinate with Dietitians, Nursing Units, Stores, and other departments for uninterrupted food service. 

• Monitor compliance with special dietary requirements, allergens, and nutritional standards. 

• Implement HACCP, GMP, GHP, PRP, OPRP, and CCP controls throughout food preparation processes in accordance with consultant guidelines.

• Ensure prevention of food contamination, foodborne illness, and non-conforming products.

• Lead food safety inspections, corrective actions, and continuous improvement initiatives. 

• Supervise receiving, inspection, acceptance, storage, and preservation of food materials.

• Ensure FIFO/FEFO practices, traceability, cold chain management, and stock.

• Maintain accurate records, reports, monitoring logs, and regulatory documentation.

• Lead and supervise Kitchen Supervisors, Dietitians, Cooks, Assistant Cooks, Store Personnel, and Service Staff.

• Conduct training on food safety, hygiene, occupational safety, and quality standards.

• Evaluate staff performance and workforce requirements. 

Required Competencies:

• Food Safety & HACCP Management

• Hospital Nutrition & Therapeutic Diet Administration

• Inventory & Supply Chain Management

• Leadership & Team Management

• Quality Assurance & Regulatory Compliance

• Problem Solving and Decision Making

• Communication & Coordination Skills

• Computer Literacy and Documentation Management

Authority:

• Supervise all Central Kitchen personnel.

• Approve routine kitchen operations, production schedules, and material requisitions.

• Stop food production/distribution if food safety, quality, or patient safety is at risk.

• Recommend supplier approval, corrective actions, and resource requirements.