Open Positions at Melomed Private Hospitals

Description

• Clinical competence in accordance with relevant Scope of Practise
• Ability to function as an effective member of the nursing team
• High energy levels and tolerance for stress
• Well-developed interpersonal and organisational skills
• The ability to function effectively under pressure
• Liaison between parents, doctors and personnel
• Responsible for accurate record keeping
• Effective stock and equipment control
• Strong quality patient care orientation
• BLS competent
• Supervise and orientate junior staff members and students
• Competently administering Intravenous and Intramuscular medication
• High energy levels and tolerance for stress/pressure
• Problem analysis/solving skills and accurate record keeping
• Ad hoc duties
• Adhere to hospital policies, protocols and best practices

Requirements

• Current Registration with SANC as a Registered Nurse
• Minimum 2-3 years’ experience in an Operating Theatre
• A qualification in Operating Theatre Nursing Science will be an advantage
• Theatre Scrubbing skill is essential
• Ability to communicate effectively with all stakeholders, build relationships with Doctors and work in all disciplines
• Must be flexible to work overtime, do standby duty and do call
• Professional indemnity

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Description

• Plan in detail all work to be done, establish the necessary policies and procedures and state in writing the expected qualitative and quantitative standards for the use of all management resources.
• Organise and co-ordinate the personnel, the supplies and equipment toward the achievement of a successful food service operation.
• Manage human resources functions such as staffing, training, scheduling, and performance evaluation.
• Oversee financial management including budgeting, cost accounting, procurement, and inventory control.
• Implement internal controls to ensure cost efficiency and waste reduction.
• Supervise and delegate at the various stages of the food service operation. I.e., ordering, receiving, storing of goods, issuing, preparation, cooking, serving, cleaning, disposals, etc.
• Exercise control over all the procedures, safety procedures, shift co-ordination, leave procedures, hygiene and cleaning standards and procedures, financial control, and security procedures.
• Motivate and lead personnel in all the necessary areas of the food service operation.
• Maintain the highest levels of hygiene and cleanliness in all food preparation and service areas in accordance with health regulations and infection control protocols.
• Implement and monitor strict sanitation procedures and food safety standards (e.g., HACCP).
• Conduct regular inspections and audits to ensure compliance with hygiene policies.
• Manage and monitor the employee’s time and attendance daily
• Maintain good public relations between management, staff, customers, and patients.
• Develop and conduct training programs for all personnel as dictated by the changing needs of the organisation.
• Advise and counsel personnel with regard to personal and working circumstances.
• Collaborate with dietitians, nursing staff, and healthcare professionals to align food services with patient care plans.
• Check that the orders for non-perishable commodities are placed weekly, and that the orders for perishable commodities are placed as per the policy.
• Check that the supervisors have completed the production schedule correctly and totaled the figures accurately for breakfast, lunch, and supper.
• Check that the supervisor’s phone the wards half an hour before dishing up time for any extras that may be needed for each meal.
• Ensure that the supervisors are present at the conveyor belt at all dish up times and that he/she is the last person in the line to check the tray before it is sent up to the wards. It is the responsibility of the Catering Manager and the Administrator to also be at the belt to check.
• Ensure that the supervisors check the night food schedule and the plating of these meals, and that a system is put into place to control the issuing of these meals.
• Ensure that the supervisors / store man check the stock levels daily.
• Ensure that the stock take is done weekly, (according to the schedule set by head office).
• Ensure that all the equipment and the entire kitchen is cleaned daily and that hygiene standards are maintained.
• Ensure that the store man keeps his admin work up to date and that he always maintains a high standard of neatness and organization in the storeroom.
• The Catering Manager is responsible for all special functions and should manage and co-ordinate such tasks efficiently.
• Ensure that all stock items are issued according to recipes and portion specs and that all products are used effectively to limit wastage in the kitchen.
• Ensure that the set budget is managed at all times and must work in conjunction with the Group Catering Manager.
• Address feedback and complaints from patients and staff, ensuring continuous improvement of catering services.

Requirements

• Grade 12 or equivalent
• Food Service Management Diploma or any other relevant tertiary qualification (Essential)
• 10 years’ experience as a Food Service/ Catering Manager (Advantageous)
• Excellent interpersonal, communication and administrative skills
• Excellent Leadership qualities and mentoring skills
• Excellent computer skills
• Strong knowledge of infection control, hygiene regulations, and volume food production
• Knowledge of the Kronos System or similar payroll systems
• Creativity i.e. for special functions
• Knowledge of all phases of the technical operation
• The ability to organize and plan successfully
• The ability to analyse problems and solve them successfully

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Description

• Manage minimum and maximum stock levels   
• Initiate Cycle counts and investigate variances
• Order Ethical items on ordering system according to usage, budget and max/min levels
• Following up on customer back orders with suppliers
• Adhere to formulary and inform management of non-compliance and customer’s needs
• Liaise with external and internal service providers  with regards to stock
• Manage stock codes on ordering system
• Assist with monthly stock reports on stock holding.
• Assist with Bi-annual stock take
• Assist with Ad-hoc duties

Requirements

• Matric
• Post Basic Pharmacist Assistant qualification will be advantageous
• At least 2 years’ experience as a pharmaceutical buyer
• Excellent Computer skills
• Excellent verbal and written communication skills 
• Accurate, numerate, methodical and attention to detail.
• Ability to meet deadlines
• Ability to cope in a pressurized environment
• Ability to carry out orders as instructed by management and RP