The Department of Health aims to provide quality health services and ensure a caring climate for service users, implement best-practice health care strategies, create a positive work environment for staff, and provide appropriate and top-quality training for health workers. Our vision is to provide high-quality, efficient and accessible healthcare to transform people's lives. Our mission is to create an effective public healthcare system in Gauteng by ensuring we have the right people, skills, system and equipment to provide the care our patients need to live healthy and quality lives.
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Minimum requirement: NQF level 2 (Grade 10). Must have 3 – 5 years food service experience on level 2-3. Basic knowledge of the legislative framework and processes related to food services and the health system. Basic understanding pf policies (Batho Pele Principles, Patient Right Charter, Occupational Health and Safety, Six Priorities, Food management policy and National Core Standards).
Physical ability to perform duties that requires moving heavy items. ability to work under pressure. Excellent interpersonal and organizational skills. Good written and verbal communication skills. Ability to liaise with internal and external stakeholders. Ability to work independently and in a team.
Ability to communicate well with people at different levels. Ability to organize and plan. Ability to handle tasks of multidisciplinary nature and work independently and in a team. knowledge of Labour Relations processes. High level of reliability. Good customer skills and competencies. Must be able to take initiative.
Must be prepared to work shifts which includes afterhours, night duty, weekends, and public holiday. Must be computer literate. Applicant should be prepared to undergo medical surveillance.
Duties :
Supervise staff. Supervise the preparation and serving of food and refreshments which include the operational work of the food service unity. Other food service activities will include the maintaining quality of Health and safety standards. Responsible for applying financial cost measures in the food service unit. To issue ingredients according to statistics. Stock control. Correlate all duties to give nutritional care to hospital patients and clients. Apply Batho Pele Principles and Professionalism.
Ensure all staff is on duty, attendance register is signed and manage absenteeism. Ensure staff wear proper dress code. Monitor timekeeping by staff, monitor tea time, late coming and early departure. Implement corrective measures, when necessary, and be involve Labour Relations resolutions. Control leaves forms and submit to the next level supervisor for approval.
Attend arranged trainings. Complete daily production sheets and report to next level manager. Ensure safekeeping of kitchen of trolleys and ensure are always kept clean and in good condition.
Conduct daily production meetings. Do daily walkabouts to monitor the staff. Submit weekly, monthly, and daily reports to the next level of manager. Ensure staff attend courses including in-service training. Make sure that trolleys are prepared and ready to be utilized.
Adhere to any legal instruction given to you by a senior staff member. Treat all clients and colleagues with dignity and respect. Assist with food service duties in case of crisis or shortage. Complete forms for repairs of broken resources.
Adhere to all food service guidelines, policies and procedures. Adhere to timelines. Comply with the Occupational Health and Safety Act (OHSA). Perform other duties as allocated by the next level manager. Comply with the Performance Management and Development System (Contracting, reviews and final assessment).
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