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.
Grade 12 Certificate. A 3-year National Diploma in food Service Management/Food and Beverage Management or a B-tech in Food Service Management/Food and Beverage Management or relevant qualification.
Have a minimum of 5 years relevant Food service management experience in a hospital environment. Good leadership, managerial and communication skills. Good report writing skills.
Computer literate. Able to handle and work under pressure. High level of reliability. catering skills. Knowledge of National and Provincial policies, procedures, acts and protocols governing food services.
Knowledge of Policies, procedures, acts and protocols related to quality assurance, infection control, hygiene and safety for Food services. Knowledge of the PFMA and Supply chain regulations. must have a valid driver's license.
Duties :
Direct control and administration and administration of Food Service operations and staff in the Food Service operations and staff in the Food service unit. Ensuring all procedures are followed at the ordering , receiving, storing and issuing of stock.
Ensure production procedures are adhered to and followed. Involved in menu planning and compiling master orders and give inputs in the departmental budget. Ensure portioning, distribution and serving procedures of meals are adhered to and followed .
Ensure that client surveys and plate waste studies are conducted as prescribed. Ensure that Hygiene and Occupational Health and safety measures and principles are adhered to and followed. Responsible for effective Human Resources functions and optimal labour utilization. Ensure effective Human Resource functions and optimal labour utilization.
Ensure effective usage and management of equipment and give inputs in planning of equipment and utensils. Identify, plan and conduct relevant training of food Food service and Dietetics students. Give inputs in operational plans for food service
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