Requirements:
Senior Certificate plus, Diploma in Food Service Management (NQF 6) or relevant qualification as recognised by SAQA. Minimum of three (3) years' supervisory experience in a hospital environment.
Duties:
Ensure quality food provisioning for both normal and therapeutic diets (Menu planning and food preparation). Collaborating with registered dietitians to create patient menus, considering dietary restrictions, preferences, and special needs. Collaborating with medical staff to provide individualized patient nutrition care and plan modified diets. Ensuring patients are satisfied with their meals and addressing any complaints or concerns. Compiling of a demand plan for the food service unit). Procurement of food items using the correct supply chain procedures. Managing food inventory, ordering supplies, and controlling costs.
Assist with good practices in health and safety measures. Implementing and maintaining food safety and sanitation procedures, ensuring compliance with health and safety regulations. Assist with good practices in hygiene Overseeing food preparation, ensuring adherence to standardized recipes, portion control, and quality standards. Staying up-to-date on regulations and accreditation standards related to food service operations. Addressing challenges that arise in the food service department and implementing effective solutions. Evaluate and monitor performance of employees to ensure achievement of goals and objectives Monitor the development of sub-ordinates Develop and maintain employee motivation Manage leave of sub-ordinates.