Supervised overall food service operation froom food production, organoleptic test until food distribution to ensure food quality and safety from hazard Checked suitability between meal order sticker (e.g breakfast, lunch, dinner, snack, enteral nutrition) and type of diet based on medical requirement to ensure zero mistake and complaint Monitored hygiene and sanitation in kitchen area and portioning room Coordinated with other relevant departement heads and hospital nutritionist Ordered necessary items according to nutritional and arranged daily report