ROLES AND RESPONSIBILITIES:I. Planning, Execution and Supervision:Ensure the cleanliness of vegetable room and provision storeEnsure the overall cleanliness and hygiene of the dining hall staff in the absence of the ChefMaintenance of kitchen and kitchen staff in the absence of Senior Dining Hall SupervisorEnsure the food is picked from the kitchen and arranged in the buffet countersTo check availability of sufficient food in each food counterSterilizing of cutleries and crockeries thrice a weekSterilization and drying of wiping towelsEnsure the cleanliness, hygiene and grooming of the dining hall workersAllotment and overseeing the work of dining hall nurses in the dining hallEnsure that the leftover food is properly handed over to the kitchen in-chargeChecking the washing of utensils on meal basisArrangements of cutlery, crockeries and table arrangements for all the mealsAvailability of food for general workers and dorm nursesEnsuring that the dining hall staff report on time and timely preparation of foodEnsure proper shutting down of the dining hall at the end of the dayIn the absence of Senior Dining Hall Supervisor take care of the issues and inventory of the storeWeekly checking of the dining hall stock and inventory (cutleries, crockeries, etc.)Supporting the dining hall staff in making the food itemsSpring cleaning of Dining Hall on a daily basisEnsured that the food is served hot and no food is wastedInteracting with students and staff and get their feedbackAllotting duties to the dining hall helpersTo insure all the exits & entries / lights / dish washing machine / Hot water boiler / taps / Food warmers are closed / switched off before winding off for the dayTo attend regular morning briefingInform the Senior Dining Hall Supervisor of any issues encountered during the serviceII. Professional Development:Train and manage dining hall personnel and supervise/coordinate all dining related activitiesMonitor and review Individual Development Plan of subordinates to ensure proper training of the staff is taken place to improvise their knowledge and skillsContributing to the professional development of self and other team members in the departmentIII. Documentation:Support in maintain department records as per the quality and other accreditation requirementsEnsuring that all appropriate procedures are properly completed and appropriate kitchen records are maintained, in keeping with statutory requirements and School policies and proceduresMaintain appropriate records to demonstrate progress made by staffFollow Standard Operating Procedures (SOP), Hazardous Analysis of Critical Control Points (HACCP) principles and food allergy programIV. Behaviour and Safety:Establishing a safe, purposeful and stimulating environment for students and other colleaguesMaintaining good relationships with staff and studentsBeing a positive role model and demonstrating consistently the required traits and attitudesBeing responsible for promoting and safeguarding the welfare of children within the school, raising any concerns following school protocol/proceduresV. Teamwork and Collaboration:Participate in department or other meetings and provide constructive inputs for improvement from time to timeWorking as a team member and identifying opportunities for working with colleagues and sharing the development of effective practice with themEnsuring that colleagues working with you are appropriately involved in supporting learning and understand the roles they are expected to fulfillKEY WORKING RELATIONSHIPS:INTERNAL:EXTERNAL:Senior Dining Hall SupervisorStudentsStaffContract staffParentsGuestsQUALIFICATION/EXPERIENCE:ESSENTIAL:DESIRABLE:Qualification:Diploma in food service or relevant qualificationExperience:A minimum of 2 years of experienceCertification of HACCP (Hazard Analysis and Critical Control Points)COMPETENCIES:Functional Competencies:IT skillsOrganization, Planning and time management skillsInnovation skillsKnowledge of the rules of sanitation and safety as applied to kitchen and food service areasKnowledge of correct serving practices and industry standards relative to serviceKnowledge of basic hygiene needs and the use of cleaning methodsKnowledge on first aidBehavioural Competencies:Excellent written and oral communicationInterpersonal skillsLeadership, collaboration and team management skillsCaring and InclusivenessFlexibility and AdaptibilityConflict resolutions skillsAdapting to residential life
