Catering officer

• Degree/Diploma/Certificate in Hotel & Catering Management or Institutional Management granted by a recognized college
• HACCP Management training from a recognized training provider (e.g. preferably at QQI Level 6 Designing Food Safety Management Systems)

• has completed a Train the Trainer [QQI L6] certificate from recognized training provider.
• has completed a Health & Safety qualification from a recognised training provider.
• has exposure to managing food safety management systems eg 3rd party accreditation to ISO 9001:2015 Quality or ISO 22000 FSMS.

• Be computer literate.
• Have excellent organizational abilities and administrative experience.
• Have capacity for responsibility and individual initiative.
• Be adaptable in response to the extent and speed of change in the delivery of catering services in a healthcare setting.

• Maintain an awareness of the primacy of the patient throughout the catering management and operative teams.
• Liaise with other Catering Officers, Executive Chef and others as required on daily basis.
• Be responsible for the management and performance of catering services operations to include the central catering facility (main kitchen) and food service user locations (wards, restaurants, vending, hospitality etc) including:

• menu planning (in conjunction with the Executive Chef)
• purchasing, delivery and storage & handling of goods (in conjunction with the stores personnel)
• operational controls and HACCP compliance
• customer service & food distribution
• personnel - competency of staff, ensure adequate staff levels to operate a service & related issues
• health & safety compliance
• budget requirements, finance and economy
• documentation and retention of records

Noel Group