Request that catering contractor supplies copies of hygiene checks performed by outside company for all catering outlets. Continuous improvement of the sustainability program in catering areas including waste management; water & power savings. Creating a positive environment in kitchens & dining halls iro sustainability initiatives & programs. Implementation of sustainable initiatives in kitchens & dining halls. Play a creative role iro supporting sustainability initiatives. Ensure that waste in kitchens & dining halls is appropriately sorted resulting in more green waste. Ensure that power & water savings measures are implemented in kitchens & dining halls. Produce & distribute meal cards. Manage the distribution at the start of each semester, change in meal options & replacement of missing meal cards. Conduct quarterly audits of student meal tickets with Dining Hall Monitor Co-ordinators. Ensure that the catering contractor adheres to the UCT & SH &RL code of conduct as well Health & Safety policies. Act as a Health & Safety Officer in the kitchens & dining halls. Ensure that the catering contractor conducts quarterly Health & Safety checks. Ensure that catering contractor submits quarterly Health & Safety and related reports to Residences Health & Safety Committee. Ensure that the catering contractor reports all accidents, incidents & fires and that these are investigated & corrective action taken. Contract catering staff, students & guests are aware of an actively participate in sustainability initiatives & programs. Actively participate in creating & supporting sustainability initiatives. Reduction of yellow waste to land fill & increased waste to recycling centre. Appropriate use of power & water in kitchens & dining halls. Effective production, distribution & management of meals cards. Ensure that abuse of meal cards is minimized & is affectively addressed. Ensure that accurate & current staff lists are available in allocated dining halls. Ensure that meals taken by students, guest & staff are monitored & challenges resolved. Effective monitoring of meal counts in each dining hall. Accurate recording & reporting of Health & Safety incidents. Effective quarterly checks carried out by catering contractor. Effective quarterly reports submitted by catering contractor.
2) Stakeholder relationship management in delegated kitchens & dining halls. 20% Responsive to student, guests & staff , catering needs to resolve issues within the service offered. Assist students / guests in resolving their catering needs based on the service offered. Ensure effective communication with stakeholders. Effective & successful management of student / guest related catering issues. Timeously co-ordinate agenda & minutes of the monthly dining hall meetings as well as circulation of these to stakeholders. Ensure feedback from HC Food Reps before Residence Catering Forum including the Mystery Diner feedback, report & presentation. Attend, manage & address issues raised at monthly dining hall meetings. Prepare a list of system wide catering issues as agenda items for quarterly Residences Catering Forum from monthly dining hall meetings and monitoring. Assist SH Admin Officer iro central distribution of catering communication to residences & stakeholders. Develop report templates iro incidents with the intention that these can be used to provide feedback to stakeholders. Prepare reports on catering issues as required (eg. suspected food poisoning, incidents, etc) Maintain soft and hard file records. Assist the contract catering company in communicating effectively with students. Ensure that the catering contractor makes effective use of communication opportunities in dining halls. Students, guests & staff using the catering service are satisfied with the level of service. Challenges are resolved within the framework of the catering contract & operation. Students, guests & staff are aware of operating procedures iro the catering contract and operation. Agenda, minutes and meetings are used as effective means of managing the catering operation. Effective follow up and communication of resolutions to issues raised. Effective preparation of templates & reports to guide catering decision making. Ensure that soft & hard catering files can be audited as part of the catering assessment. Students, guests & staff have an enjoyable catering experience in dining halls. Students, guests & staff are effectively appraised & react appropriately to catering matters in all dining halls. Experience in servicing committees Verbal & written communication skills
replacement of curtaining & catering equipment. Keep and updated a list of catering assets as well as items handed over to the catering contractor. Assist in managing and dispose of all unused equipment items as per UCT policies and procedures. Vending contract Monitor the vending contract in assigned residences. Ensure that the vending contract is managed effectively via the catering contractor. Waste management Manage the residences waste management & liaise with Properties & Services iro the service provided. Assess the need for new & replacement Wasteman & City Council bins in residences. Catering contract finance Submit meal count and catering accounts. Check dining hall co-ordinator and monitor payments before submitting. vending profit to Finance for use by the Residence Life division. An accurate asset list of items handed over to the catering contractor as well as UCT managed assets is compiled, maintained & accessible to relevant staff. All items are disposed of as per the UCT asset policies. Vending issues are resolved via the catering company. Basic financial knowledge 5) Project management 5% Assist with development and implementation of catering projects