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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An appropriate Diploma/Degree in Food Service Management/Food and Beverages/ Hospitality Management with 5 years relevant experience preferably in a hospital or similar environment.
Competencies: Operations and basic computer literacy will be recommended. Excellent communication (written and verbal) skills. Prior knowledge of stock and key control is required.
Good interpersonal, analytical, and problem-solving skills. Ability to work as a team and independently under pressure. Have effective leadership skills. Knowledge of Public Service Act and regulations, Basic Conditions of Employment Act, National and Provincial Policy Framework, and PFMA. Good financial management knowledge, problem-solving, quality survey knowledge, presentation, analytical skills, and conflict management. Valid driver's license is essential.
Duties :
Manage food service according to Food Based Guidelines (FBG), in terms of portion control, quality control and service standard. Manage food preparation, serving of food and refreshments.
Manage stock levels and conduct stock taking on a monthly basis. Key control policy should be implemented and be monitored. Maintain working relations with the Dietetic Department for common purpose.
Compile all reports and ensure compliance with all relevant statutory requirements, monitor audit tools for compliance. Ensure that equipment functions well and that compliance to Occupational Health and Safety (OHS), Environmental Health Practices (EHP) and Infection Control (IPC) is adhered to.
Ensure that customer care is always applied. Apply hygienic in food service unit by ratifying that cleanliness in the unit is up to good standard. Compile performance documents (PMDS) and conduct performance reviews of staff on a quarterly basis. Compile unit SOP’s.
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