Kitchen Service Unit Head

Job Summary

Direct, supervise, and optimize all daily food and beverage service operations—including patient meal distribution (Trayline), cafeteria services, and Room Service—to uphold uncompromising 5-star hospitality and clinical nutrition standards. The Kitchen Service Unit Head is accountable for ensuring flawless execution, strict adherence to precise meal delivery schedules and dietary guidelines, rigorous inventory and cost control, and proactive leadership. By fostering a collaborative, highly trained, and motivated service team, the Unit Head guarantees an exceptional, compassionate, and personalized dining experience for every patient and guest at Abdali hospital.

Job Responsibilities:

• Operations & Trayline Management:
  • Supervise daily shift operations and staff scheduling to ensure adequate coverage.
  • Oversee the smooth execution of the Trayline and ensure meals are distributed precisely on time and according to dietary instructions.
  • Prioritize urgent/late orders and manage meal clearance in pantries and patient rooms.
  • Ensures that all purchasing is in accordance with AMC policies and procedures as well as governmental regulations.
• Inventory & Cost Control:
  • Maintain accurate, daily logs for service tools, cutlery, and equipment.
  • Minimize loss, breakage, and operational waste while keeping costs within the approved budget.
  • Prepare accurate requisitions for new equipment and supplies based on operational needs.
• Quality, Safety & Hygiene:
  • Enforce strict compliance with hospital safety, infection control, and personal hygiene standards.
  • Ensure service areas, pantries, and storage are clean, organized, and inspection-ready at all times.
• Team Leadership & Training:
  • Train new and existing staff, conduct daily briefings, and ensure all team members are fully competent.
  • Monitor performance, provide ongoing feedback, and foster a collaborative, respectful work environment.
• Patient Experience & Coordination:
  • Deliver professional, courteous service to patients and guests, addressing inquiries and resolving complaints promptly.
  • Coordinate continuously with the kitchen, dietitians, and other departments to optimize service quality.

Job Requirements:

• Education: Minimum high school degree; hospitality diploma is preferred.
• Experience: At least 4 years in a similar role.
• Skills: Intermediate English proficiency, computer literacy, and strong organizational and leadership skills.
• Certifications: Completion of a basic or intermediate food safety and hygiene course.