Medical Sector - Catering Manager

SUMMARY:

• 
  Key Outputs:

(But are not limited to)

• 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.
• Organize and coordinate the personnel, the supplies and equipment toward the achievement of a successful food service operation
• 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 of 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 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.
• 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 supervisors 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 on a daily basis and hygiene standards are maintained
• Ensure that the store man keeps his admin work up to date and that he maintains a high standard of neatness and organization in the storeroom at all times
• The Catering Manager is responsible for all special functions and should manage and coordinate 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

POSITION INFO:
Requirements:
 
Matric
Food Service Management Diploma
10 years’ experience as a Food Service Manager
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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