The African Medical Centre of Excellence (AMCE) in partnership with King's College Hospital London (KCH) is seeking talented individuals to fill the role of Food/Catering Supervisor.

The African Medical Centre of Excellence, Abuja (AMCE Abuja), a multi-specialty medical institution developed by Afreximbank in partnership with King's College Hospital London (KCH) aims to revolutionize healthcare in Africa. Established to address critical gaps, the AMCE Abuja is committed to providing world-class care through innovative research, development, and education. The partnership with King's College Hospital ensures global expertise, world-class clinical training, research, and professional development. The Centre will offer comprehensive services in oncology, haematology, cardiovascular care, and general healthcare across the continent, with plans for expansion. The construction phase, supported by global partners, precedes a phased rollout over six years, evolving into a 500-bed facility.

Set to commence operations in early 2025, this flagship facility in Abuja is a key part of Afreximbank’s network of healthcare facilities, actively countering brain drain, reducing medical tourism by offering advanced procedures such as stem cell transplantation and state-of-the-art treatments for various diseases, and fostering employment opportunities. The vision for the AMCE initiative is to shape a healthier and more educated future for Africa.

Applications Close

Friday, February 21, 2025.

Job Purpose

The Food/Catering Supervisor is responsible for overseeing the day-to-day operations of food preparation and service, ensuring that all meals meet the required quality, nutritional, and safety standards. The role will ensure smooth coordination among kitchen staff, maintain compliance with hygiene regulations, and provide support to the Food/Catering Manager in delivering high-quality catering services.

Core Responsibilities

Food Service Coordination

• Oversee meal preparation and service processes to ensure timely and accurate delivery of meals to patients, staff, and visitors.
• Monitor portion control, presentation, and adherence to set menu plans and dietary requirements.
• Ensure that food serving areas and equipment are clean, organized, and ready for operations at all times.
• Address and resolve service issues promptly to maintain high customer satisfaction.

Compliance and Quality Control

• Conduct regular inspections to ensure compliance with food safety, hygiene, and sanitation standards, including Hazard Analysis and Critical Control Points (HACCP).
• Enforce adherence to health and safety protocols to prevent contamination or foodborne illnesses.
• Maintain accurate records of food safety inspections, temperature logs, and cleaning schedules.
• Support the implementation of quality improvement initiatives for the catering service.

Staff Supervision and Training

• Supervise kitchen and catering staff to ensure efficient workflow and adherence to standards.
• Coordinate staff schedules, ensuring adequate coverage during service times.
• Provide on-the-job training to staff on hygiene practices, food preparation, and customer service skills.
• Monitor staff performance and provide feedback to enhance team productivity and service quality.

Inventory and Resource Management

• Track inventory levels of food supplies, equipment, and cleaning materials to avoid shortages.
•  Assist in stock rotation to minimize waste and maintain freshness of ingredients.
•  Coordinate with the Food/Catering Manager on procurement needs and supplier relations.
•  Ensure proper storage of food and materials in line with safety standards

Communication and Reporting

• Act as a liaison between the catering team and healthcare staff to ensure dietary needs are communicated effectively.
• Report operational issues, such as equipment malfunctions or supply shortages, to the Food/Catering Manager.
• Document and report incidents related to food service or staff performance.
• Provide input on menu planning and service improvements based on feedback and observations.

Job Specifications

Educational Requirements

• Bachelor’s degree in Hospitality Management, Food Science, Nutrition, or a related field.

Professional Requirements

• Professional certification/ membership of a relevant recognized professional body is an added advantage.

Experience Requirements

• 5 years of experience in food service or catering management, preferably in a healthcare or institutional setting.

Competency Requirements

Knowledge Requirements

• Basic understanding of dietary needs for various medical conditions.
•  Knowledge of food safety regulations and hygiene protocols.
• Familiarity with kitchen equipment maintenance and inventory practices.
• Awareness of customer service principles in a healthcare environment.

Skills Requirements

• Ability to coordinate and manage catering operations effectively.
•  Strong organizational and time management skills.
•  Proficiency in monitoring food safety and hygiene compliance.
• Excellent interpersonal and communication skills.
• Competence in managing inventories and controlling food waste.
• Problem-solving skills to address operational challenges promptly.

Personal Abilities

• Ability to empathize with patients and their families.
• Strong attention to detail and a commitment to excellence.
• Ability to work collaboratively in a team-oriented environment.
•  Resilience and adaptability to a fast-paced healthcare setting.
• Commitment to continuous learning and professional development.

African Medical Centre of Excellence, Abuja (AMCE Abuja) aims to be an Employer of Choice, providing equal opportunity for everyone regardless of their background, gender, race and other protected characteristics.