• Responsibilities

Liaise with relevant personnel to ensure that food menus developed offer variety of nutritious, safe and appealing food options to meet the dietary preferences and requirements of the university clientele.

Maintain details and accurate records of student catering services.

Conduct surveys related to student satisfaction with the services, including safety and hygiene, and recommend improvements.

Promote health and wellness amongst students in respect to food courts and catering services.

Assist in the detection of and disposal of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions in line with established procedures.

Monitor food production and service to maintain high standards of quality, freshness, and presentation.

Check food quality, portioning, nutrition, presentation and adherence to prescribed hygiene standards.

Liaise with relevant personnel to conduct regular inspections of kitchen facilities, equipment, and food storage areas to ensure compliance with health and safety regulations.

Implement quality control measures and corrective actions as needed to address issues related to food quality or safety.

Maintain information on students with special dietary needs, food allergies, or medical conditions.

Collaborate with nutritionists, health services, and campus partners to develop personalized meal plans and dining options for students with specific dietary requirements.

• Requirements

A Bachelor’s degree required in Nutrition, Culinary Arts, Hospitality Management, or a related field is required.

Professional registration: Be registered and in good standing (or be registrable) with Botswana Health Professions Council (BHPC).

Knowledge of culinary techniques, menu planning, and food safety standards.

Excellent interpersonal, communication and customer service skills.

Ability to work collaboratively with diverse stakeholders, including students, staff, vendors and campus partners.

Commitment to promoting health, wellness, and sustainability through food service operations.

Work Experience: Not required.