2024年配餐員崗位職責(zé)

目錄

第1篇配餐員崗位職責(zé)

配餐員崗位職責(zé)

醫(yī)療供餐系統(tǒng)營(yíng)養(yǎng)師主管essentialtasks:

●為病人提供高質(zhì)量的營(yíng)養(yǎng)治療,定期制定標(biāo)準(zhǔn)普食及治療飲食菜單并做營(yíng)養(yǎng)和成本分析。每日檢查系統(tǒng)所制定的各類(lèi)治療膳食菜單

providepatientswithhighqualitynutritiontreatment,establishstandardandtherapeuticmenusonaregularbasiswithnutritionandcostanalysis,andmonitorsystemgeneratedtherapeuticdietmenudaily.

●每日走訪病區(qū),了解重危、特殊病人進(jìn)食情況,及時(shí)更改系統(tǒng)內(nèi)的個(gè)人菜單,進(jìn)行個(gè)體化的菜品選擇

visitwardseverydaytocomprehendthefeedingsituationofcriticalandspecialpatients,updatemenutimelytoupdateindividualizedfoodchoices.

●與廚師長(zhǎng)合作,滿足病人的營(yíng)養(yǎng)需求和飲食醫(yī)囑,并確保食品質(zhì)量

cooperatewithcheftofulfillthenutritionrequirementofpatients’needsanddietorderwhileensuringhighqualityoffood.

●控制標(biāo)準(zhǔn)化菜譜各環(huán)節(jié)落實(shí)情況,做好餐前檢查(食品溫度,味,形,量等)及記錄以便進(jìn)行菜品加工和菜譜調(diào)整

controltheimplementationofstandardizedrecipeandfoodproduction,andmakepre-mealservicecheck(foodtemperature,taste,appearance,quantity,etc)withrecordforfoodproductionandrecipeadjustment

●負(fù)責(zé)監(jiān)督配餐、分發(fā)、配送情況,并在不符合規(guī)范時(shí)確保采取修正行動(dòng)

responsibleforsupervisionoffoodportioning,delivery,distributionandmakingcorrectiveactionwhennon-conformance

●為員工定期提供病人膳食服務(wù)、各種飲食和食品生產(chǎn)的基本營(yíng)養(yǎng)知識(shí)、營(yíng)養(yǎng)軟件和部門(mén)政策的在職培訓(xùn)

provideregularin-servicetrainingtofoodservicestaffinpatientmealservice,essentialnutritionknowledgeonvariousdietsandfoodproduction,nutritionsoftwareanddepartmentalsops

●針對(duì)食品關(guān)鍵質(zhì)量控制點(diǎn)以及衛(wèi)生狀況進(jìn)行巡查

conductinspectiononkeycontrolpointsoffoodqualityandhygienecondition

●監(jiān)督、協(xié)調(diào)分餐員和配餐員操作流程,嚴(yán)格執(zhí)行營(yíng)運(yùn)制度,確保服務(wù)質(zhì)量

superviseandcoordinatefoodservicestaff’soperationprocess,strictlyexecutecompany’soperatingregulationstoguaranteeservicequality

●保證配、送餐設(shè)備的消毒和安全

ensuresanitaryandsafetyofmealdeliveryequipment

●滿足各種營(yíng)養(yǎng)服務(wù)的工作標(biāo)準(zhǔn)和績(jī)效指標(biāo)

meetproductivitystandardsandperformanceindicatorsinthevariousnutritionservices

●執(zhí)行與工作說(shuō)明相關(guān)的其他職責(zé)

performotherrelateddutiesincidentaltotheworkdescribedherein

knowledge,skills,andabilities:

●電腦操作-微軟辦公套件、廚房管理和營(yíng)養(yǎng)供餐軟件

computerliteracy–microsoftofficesuite,kitchenmanagementandfoodprocessingsoftware

●文化敏感性-熟悉中西方食品

culturalsensitivity–befamiliarwithchineseandwesternfoods

●良好的中英文書(shū)面和口頭溝通能力

strongcommunicationskillsbothwrittenandoralinbothenglishandchinese(putonghua).

●良好的協(xié)調(diào)和組織能力

excellentcoordinationandorganizationalskills

●擁有自我激勵(lì)的職業(yè)道德

possessself-motivationalworkethics

●有基本烹飪技能優(yōu)先考慮

basiccookingskillspreferred

education,experience,andlicenses/certifications:

●食品/營(yíng)養(yǎng)相關(guān)學(xué)士學(xué)位,如營(yíng)養(yǎng)學(xué)、食品科學(xué)或同等學(xué)歷

abaccalaureatedegreeinafood/nutrition-relateddiscipline,suchasdietetics,foodscience,orequivalent

●注冊(cè)臨床營(yíng)養(yǎng)師,至少有2年臨床經(jīng)驗(yàn)

licensedclinicaldietitianwithatleast2yearsofclinicalexperience

●中國(guó)衛(wèi)生人力資源和社會(huì)保障部、國(guó)家衛(wèi)生和計(jì)劃生育委員會(huì)頒發(fā)的營(yíng)養(yǎng)師資格證書(shū)

qualifiesfordietitiancertificationissuedbychinahealthbureau

●與各種學(xué)科團(tuán)隊(duì)溝通的經(jīng)驗(yàn)

experienceincommunicatingadiverseteamofvarioushealthdisciplines

●熟悉上海本土飲食文化

demonstrateunderstandingoflocalshanghaifoodculture

●有醫(yī)院餐飲服務(wù)工作經(jīng)驗(yàn)者優(yōu)先

experienceinhospitalfoodserviceoperationpreferredessentialtasks:

●為病人提供高質(zhì)量的營(yíng)養(yǎng)治療,定期制定標(biāo)準(zhǔn)普食及治療飲食菜單并做營(yíng)養(yǎng)和成本分析。每日檢查系統(tǒng)所制定的各類(lèi)治療膳食菜單

providepatientswithhighqualitynutritiontreatment,establishstandardandtherapeuticmenusonaregularbasiswithnutritionandcostanalysis,andmonitorsystemgeneratedtherapeuticdietmenudaily.

●每日走訪病區(qū),了解重危、特殊病人進(jìn)食情況,及時(shí)更改系統(tǒng)內(nèi)的個(gè)人菜單,進(jìn)行個(gè)體化的菜品選擇

visitwardseverydaytocomprehendthefeedingsituationofcriticalandspecialpatients,updatemenutimelytoupdateindividualizedfoodchoices.

●與廚師長(zhǎng)合作,滿足病人的營(yíng)養(yǎng)需求和飲食醫(yī)囑,并確保食品質(zhì)量

cooperatewithcheftofulfillthenutritionrequirementofpatients’needsanddietorderwhileensuringhighqualityoffood.

●控制標(biāo)準(zhǔn)化菜譜各環(huán)節(jié)落實(shí)情況,做好餐前檢查(食品溫度,味,形,量等)及記錄以便進(jìn)行菜品加工和菜譜調(diào)整

controltheimplementationofstandardizedrecipeandfoodproduction,andmakepre-mealservicecheck(foodtemperature,taste,appearance,quantity,etc)withrecordforfoodproductionandrecipeadjustment

●負(fù)責(zé)監(jiān)督配餐、分發(fā)、配送情況,并在不符合規(guī)范時(shí)確保采取修正行動(dòng)

responsibleforsupervisionoffoodportioning,delivery,distributionandmakingcorrectiveactionwhennon-conformance

●為員工定期提供病人膳食服務(wù)、各種飲食和食品生產(chǎn)的基本營(yíng)養(yǎng)知識(shí)、營(yíng)養(yǎng)軟件和部門(mén)政策的在職培訓(xùn)

provideregularin-servicetrainingtofoodservicestaffinpatientmealservice,essentialnutritionknowledgeonvariousdietsandfoodproduction,nutritionsoftwareanddepartmentalsops

●針對(duì)食品關(guān)鍵質(zhì)量控制點(diǎn)以及衛(wèi)生狀況進(jìn)行巡查

conductinspectiononkeycontrolpointsoffoodqualityandhygienecondition

●監(jiān)督、協(xié)調(diào)分餐員和配餐員操作流程,嚴(yán)格執(zhí)行營(yíng)運(yùn)制度,確保服務(wù)質(zhì)量

superviseandcoordinatefoodservicestaff’soperationprocess,strictlyexecutecompany’soperatingregulationstoguaranteeservicequality

●保證配、送餐設(shè)備的消毒和安全

ensuresanitaryandsafetyofmealdeliveryequipment

●滿足各種營(yíng)養(yǎng)服務(wù)的工作標(biāo)準(zhǔn)和績(jī)效指標(biāo)

meetproductivitystandardsandperformanceindicatorsinthevariousnutritionservices

●執(zhí)行與工作說(shuō)明相關(guān)的其他職責(zé)

performotherrelateddutiesincidentaltotheworkdescribedherein

knowledge,skills,andabilities:

●電腦操作-微軟辦公套件、廚房管理和營(yíng)養(yǎng)供餐軟件

computerliteracy–microsoftofficesuite,kitchenmanagementandfoodprocessingsoftware

●文化敏感性-熟悉中西方食品

culturalsensitivity–befamiliarwithchineseandwesternfoods

●良好的中英文書(shū)面和口頭溝通能力

strongcommunicationskillsbothwrittenandoralinbothenglishandchinese(putonghua).

●良好的協(xié)調(diào)和組織能力

excellentcoordinationandorganizationalskills

●擁有自我激勵(lì)的職業(yè)道德

possessself-motivationalworkethics

●有基本烹飪技能優(yōu)先考慮

basiccookingskillspreferred

education,experience,andlicenses/certifications:

●食品