The kitchen of the Holy Spirit Hospital includes the main kitchen for IPD patients, staff canteen and dietary department.
There is a canteen located on the first floor. It is outsourced and not included in the department. It is for visitors.
Location-
The kitchen is located on the ground floor of the hospital on the east side near the personnel department and the A deluxe ward.
Organizational structure and reporting system-
Kitchen and dietary in charge is Mrs. Ann D’souza. She is one of the senior dieticians and catering manager and has been working in the hospital since 16 years.
She reports to Assistant Executive Director Sister Pushpa.
There are on all 4 dieticians. 2 are senior dieticians and 2 junior dieticians.
Total kitchen staffs are 35 in number.
Duty timings and shifts-
|Timings |Dieticians |Number of people |
|6 am- 2 pm |Senior |2 |
|8 am- 4 pm |Junior |2 |
Shift timings for staff-
4. 30 am- 12.30 pm
6 am- 2 pm
8 am- 4 pm
9.30 am- 5.30 pm
10 am- 6 pm
12.30 pm- 8.30 pm
Structure layout and size of department-
Layout of kitchen
|To |Toilet |
|S |Store for prepared and packed |
| |food |
|Cl |Cleaning area |
|C |Cold storage for milk, fruits, |
| |vegetables, ice cream and non |
| |vegetarian food |
|O
