Lead evaluation and modification of clinical service delivery models, incorporating evidence-based practices and innovative approaches to meet evolving patient needs and healthcare transformation initiatives.
Monitor achievement of departmental key performance indicators including clinical outcomes, service quality metrics, and operational targets in alignment with hospital strategic objectives.
Keep abreast of latest developments in Case Management and possibly recommend introduction of new services, treatment modalities and initiatives to enhance patient care and departmental capabilities.
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Inventory & Cost Control: Manage inventory of raw ingredients, and minimize wastage to maintain target food costs.
Food Safety: Adhere strictly to ensure compliance with food safety policies and procedures, and hygiene standards including personal hygiene procedures.
At least a SPM/Diploma, Advanced/Higher/Graduate Diploma in Culinary Art, Food & Beverage Services Management or equivalent. Technical education in hospitality or culinary school.
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