PHYSICAL FACILITIES OF KITCHEN

HOSPITAL DEPARTMENT

DIETRY PROCESS
STAFF INVOLVED IN HOSPITAL SERVICES

HAND OUT

Roles & Responsibilities of Staff:

 Chief & Senior Dieticians:

1. Making Policies regarding indents, standardization,
Quality control, Receipt, Issue & Disposal.
2. Supervisory record keeping, Physical Stock verification
3. Menu Planning, Budget Planning & Cost Accounting
4. Diet Counseling , Diet charts Education & Training
5. House Keeping & Sanitation
6. Personnel Management & preparation of therapeutic
diets
7. Uniforms, work schedule, time of food delivery
 8. Supervision of personal hygiene of staff, cleanliness of
cooking & serving area
 Steward:
1. Over all supervision and control of kitchen activities.
2. Preparation of diet demands
3. Collection of ration from stores for cooking
4. Supervision of food distribution in wards
5. General sanitation & Hygiene of kitchen

 Store Keeper:
1. Indent & receipt of dry & wet rations.
2. Proper storing of ration & perishable items in cold
storage area.
3. Accounting, issuing & record keeping.
4. Pest control.
 Head Cook:
1. Over all supportive supervision of cooks.
2. Kitchen hygiene & Food Quality.
3. Checks pilferage
4. Receipts of kitchen supplies eg: chicken, bread, Eggs,
vegetables.
5. Maintaining Kitchen discipline
 Assistant Cook:
1. Distribution of raw materials, food to different places
2. Assist in preparation, cooking, grinding, peeling,
grinding
3. Assist in cleaning & drying utensils.
 Masalchi:
1. Maintenance of cleaning in kitchen area.
 2. Washing of utensils
3. Proper Disposal of waste
 Cooks:
1. Preparation of general & therapeutic diets

PREPARED BY- SIVAGIRI P