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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Grade 12 National Diploma/Degree (NQF level 6/7) in Food Service Management / Food and Beverage Management. Good verbal and written communication, calculations and Demonstrate computer literacy in the Microsoft Office Suite, with the ability to compile presentations and draft professional reports. Must be able to work shifts, weekends and public holidays. Must have good leadership and managerial skills. Innovative, Integrity, Enthusiasm, Passion, Professionalism, and High sense of duty.
Able to handle work under pressure. High level of reliability. Catering skills. Knowledge of food service Policies, Procedures, Acts and Protocols governing food services. Knowledge and application of Food Service Audits. Knowledge of PFMA and Supply Chain Management Regulations and other regulatory framework. Knowledge of HR policies, disciplinary and grievance policies and procedures.
Duties :
Direct control and administration of Food Service Staff and Operations. Compliance with relevant Policies, Regulations, Acts, and Procedures. Assist in menu planning, compiling master orders, menu costing, and giving input in the departmental budget. Ensuring all procedures are followed at the ordering, receiving, storing, and issuing of stock.
Ensure production procedures are adhered to and followed during preparations, distribution, and serving of meals. Demonstrate sound knowledge of Occupational Health and Safety (OHS) and Infection Prevention and Control (IPC) principles and practices. Ensure that Hygiene and Occupational Health and Safety Measures are adhered to and followed. Responsible for effective human resource functions and optimal labour utilization. Ensure effective usage and management of equipment.
Give input in the planning of equipment and utensils. Identify, plan, and conduct relevant staff training. Assist with training in Food Service and Dietetic Students. To execute any fair and lawful additional instruction given by the supervisor.
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