The upcoming Eastern General Hospital (EGH) aims to provide excellent healthcare and promote healing centred around each person. When operational, EGH will provide a comprehensive range of inpatient and outpatient clinical specialties and healthcare services, covering emergency, acute and secondary care. EGH’s vision is to be a hospital for the community and a great workplace for staff. It seeks to do so by harnessing innovative technologies in patient care, journeying closely with patients and the community to lead healthier and more fulfilling lives, and being an employer of choice that empowers staff in their careers.

We are seeking a dynamic and experienced individual to join our team in the Food Services role. In this role, you will be instrumental in the set-up and management of all aspects of food services operation to ensure the delivery of high-quality and nutritious meals to patients. You will develop and implement food service policies and procedures in compliance with health and safety regulations, managing budget and financial aspects of food services operation, collaborating with nutritionists and dietitians to plan menus that meet patients’ dietary needs, and assist in overseeing the procurement of food and supplies.

Additionally, you will be required to manage a team of outsourced food services staff, ensuring that they adhere to food safety standards and provide excellent customer service.  You will also be involved in developing and implementing initiatives to improve the quality and efficiency of food services operations, such as implementing new technologies or sustainable practices. The role also includes supporting the hospital’s Operational Readiness, Activation and Transition (ORAT) efforts and fostering collaboration across departments to ensure seamless service delivery and organisational resilience.

Requirements:

• Bachelor's Degree in Dietetics and Nutrition, Food Service Management, Hospitality or equivalent with at least 6 years of relevant working experience
• Proven experience in food services operation, preferably in a healthcare or hospital setting
• Comprehensive knowledge of food safety regulations and sanitation practices
• Knowledge and skill in design thinking, change management, project management, technology adoption and process methodologies
• Possess excellent communication and interpersonal skills with the ability to engage various stakeholders in a fluid environment and a growing organisation with multi-generational staff
• Team player, highly motivated and action-oriented with excellent planning, analytical and critical thinking skills
• Able to work under pressure, adapt to change and manage challenges