The incumbent will be responsible for assisting with the hygienic, nutritional, elimination, psychological and psychosocial needs of the patient and share the responsibility for maintaining the cleanliness of the environment.

The incumbent manages project finances by preparing budgets, cash flow projections, and financial reports while ensuring robust internal controls, timely statutory filings, and effective coordination of audits and procurement activities.

Reporting to the Payroll Manager, the Payroll Officer is responsible for the verification of salary and allowances and ensuring compliance with the established salary/wage guidelines and financial procedures.

Under the supervision of the Health Records Technician, the incumbent has the responsibility for organizing, implementing, controlling and maintaining the patient information system for the provision of optimum patient care.

The incumbent will perform various routine manual work in a supportive role to kitchen staff in the preparation of meals and ingredients and cleaning tasks to ensure the kitchen remains efficient in creating and delivering meals.

The incumbent manages parish-wide nutrition programmes by monitoring child surveillance, establishing malnutrition rehabilitation, and providing therapeutic counseling for chronic diseases while training staff and conducting community assessments.

The incumbent will assist with the administering a range of Human Resource activities and procedures consistent with the Human Resource Policies, Regulations and the Strategic Objectives of the HRM & D Unit.

The incumbent manages the front-line patient experience by facilitating admissions, assigning patient numbers, and collecting data while providing compassionate customer support and monitoring waiting times to ensure efficient service delivery.

The Hospital Attendant, under the general supervision of the Assistant Dietitian, will be responsible for assisting in the preparation and serving of patient meals.

The incumbent supervises kitchen staff in the preparation of nutritious meals according to standardized protocols, while maintaining high sanitary standards, managing equipment inventory, and ensuring timely food distribution to all service areas.