PRINCIPAL FOOD SERVICES SUPERVISOR Cape Winelands District

Job Overview

The West Coast TB Centre is hiring a Principal Food Services Supervisor based at Sonstraal Hospital. The role involves managing food production for normal and therapeutic diets, supervising staff, handling procurement via LOGIS, and ensuring compliance with HACCP and safety standards. Candidates must hold a Food Certificate, possess relevant supervisory experience, and be proficient in MS Office. The position requires shift work, overtime, and the ability to manage disciplinary procedures and unit statistics.

Requirements & Qualifications

• Minimum educational qualification: Food Certificate.
• Appropriate and relevant supervisory experience in a Food Service Unit.
• Willingness to work shifts and overtime.
• Ability to relieve the Food Service Supervisor and manage the unit in their absence.
• Knowledge of cultural diversity and good communication/interpersonal skills.
• Working knowledge of disciplinary procedures, conflict handling, and maintaining discipline.
• Sound organising skills and effective team supervision.
• Knowledge of pest control, infection control, hygiene, and occupational health and safety.
• Knowledge of HACCP and food safety principles.
• Knowledge of therapeutic diets, food theory, preparation, cooking methods, and portion control.
• Computer literacy (MS Word and Excel), writing, and numerical skills.
• Knowledge of National Guidelines for safe preparation, storage, and handling of powdered infant formula.

Key Duties & Responsibilities

• Control food preparation and production for normal and therapeutic diets.
• Supervise meal preparation and distribution to wards according to standardized recipes and SOPs.
• Maintain temperature control during food processing.
• Ensure strict quality control, stock management, and safe operation of machinery.
• Manage personnel administration including SPMS reports, duty rosters, leave schedules, and training.
• Conduct staff meetings and manage disciplinary procedures.
• Process statistics to ensure food expenditure remains within budget.
• Assist in menu and meal costing.
• Manage food service computerized costing systems.
• Handle procurement processes via LOGIS (ordering and receiving supplies).
• Monitor unit operations according to Provincial Food Services SOPs.

Enquiries & Contact