Supervisor Johannesburg (Hc)
Facilities Management, Business Services
Minimum Requirements
- Fedics is seeking a Supervisor for a catering facility. In the absence of the Catering Manager, the role is responsible for managing staff, ensuring they reach their full potential, and delivering the highest level of service to all customers.
- Grade 12 / Matric Catering, Food Services, or Hospitality qualification (advantageous) 2–3 years’ Experience in a catering or food services environment Previous supervisory experience (essential) Experience in healthcare catering will be a strong advantage
- Knowledge of food safety, hygiene, and health & safety standards Strong people management and communication skills Ability to work under pressure in a fast-paced environment Attention to detail and commitment to quality service Basic administration and record-keeping skills Reliable, punctual, and professional
- Supervise and
- support catering staff to
- ensure efficient daily operations
- Ensure meals are prepared, plated, and served according to prescribed menus and dietary requirements
- Monitor compliance with food safety, hygiene, and health & safety standards (HACCP)
- Conduct daily quality checks on food, equipment, and work areas
- Manage staff attendance, duty rosters, and basic performance issues Control stock,
- assist with ordering, and minimise waste
- Ensure adherence to policies, procedures, and contractual requirements
- Maintain accurate records (temperature checks, cleaning schedules, stock levels)
- Liaise with healthcare staff regarding patient meal requirements and service issues
- in a catering or food services environment Previous supervisory experience (essential) Experience in healthcare catering will be a strong advantage
Responsibilities
- Supervise and
- support catering staff to
- ensure efficient daily operations
- Ensure meals are prepared, plated, and served according to prescribed menus and dietary requirements
- Monitor compliance with food safety, hygiene, and health & safety standards (HACCP)
- Conduct daily quality checks on food, equipment, and work areas
- Manage staff attendance, duty rosters, and basic performance issues Control stock,
- assist with ordering, and minimise waste
- Ensure adherence to policies, procedures, and contractual requirements
- Maintain accurate records (temperature checks, cleaning schedules, stock levels)
- Liaise with healthcare staff regarding patient meal requirements and service issues
