Principal Food Services Supervisor

Western Cape Department of Health and Wellness · Western Cape

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REQUIREMENTS

Minimum educational qualification: Food Certificate.
Experience: Appropriate and relevant Supervisory experience in a Food Service Unit.
Inherent requirements of the job: Willingness to work shifts and overtime. Relieve the Food Service Supervisor i.e., Manage the Food Service Unit in the absence of the Food Service Supervisor.
Competencies knowledge/skills: Knowledge of cultural diversity and good communication / interpersonal skills. Working Knowledge of Disciplinary Procedures and the ability to maintain discipline and handle conflict. Sound organising skills and effective utilisation and supervision of the Food Service team. Knowledge of pest control, infection control, hygiene, occupational health and safety.
Knowledge of HACCP Hazard Analysis Critical Control Points and Food Safety Principles. Knowledge of therapeutic diets, food theory, preparation and cooking methods, production, quality and portion control according to standardised recipes in an Industrial Food Service Unit on a large scale. Computer literacy Office Word and Excel, writing and numerical skills. Knowledge of the National Guidelines for safe preparation, storage and handling of powdered infant formula for Health Facilities and Home Environment.

Control food preparation and production for Normal and therapeutic diets. Supervise and maintain the preparation and distribution of meals to the wards according to prescribed standardized recipes and the standard operation plan and maintain temperature control during the various processes.
Ensure and uphold strict quality control systems for food, as well as stock management and ensure safe operation of machinery and equipment.
Responsible for personnel administration i.e. SPMS reports, duty rosters, annual leave schedules, training of sub-ordinates, staff meetings and disciplinary procedures.
Effective utilisation and supervision of the Food Service team. Process statistics to ensure that the food expenditure remains within the budget, as well as assisting in the compilation of menu/meal costing.
Responsible for Food Service computerised costing systems and statistics. Responsible for the procurement process LOGIS, e.g. order and receive supplies in the Food Service Unit. Monitor all activities related to the operations of the Food Services Unit according to Provincial Food Services SOP's.