Request that catering contractor supplies Contract catering staff, students & guests are copies of hygiene checks performed by outside aware of an actively participate in sustainability company for all catering outlets. initiatives & programs. Continuous improvement of the Actively participate in creating & supporting sustainability program in catering areas sustainability initiatives. including waste management; water & power savings. Reduction of yellow waste to land fill & increased Creating a positive environment in waste to recycling centre. kitchens & dining halls iro sustainability initiatives & programs. Appropriate use of power & water in kitchens & dining halls. Implementation of sustainable initiatives in kitchens & dining halls. Effective production, distribution & management Play a creative role iro supporting of meals cards. sustainability initiatives. Ensure that abuse of meal cards is minimized & Ensure that waste in kitchens & dining is affectively addressed. halls is appropriately sorted resulting in more green waste. Ensure that accurate & current staff lists are available in allocated dining halls. Ensure that power & water savings measures are implemented in kitchens & dining Ensure that meals taken by students, guest & halls. staff are monitored & challenges resolved. Produce & distribute meal cards. Effective monitoring of meal counts in each Manage the distribution at the start of each dining hall. semester, change in meal options & replacement of missing meal cards. Conduct quarterly audits of student meal tickets with Dining Hall Monitor Co-ordinators. Accurate recording & reporting of Health & Safety incidents. Ensure that the catering contractor adheres to the UCT & SH &RL code of Effective quarterly checks carried out by catering conduct as well Health & Safety policies. contractor. Act as a Health & Safety Officer in the kitchens & dining halls. Effective quarterly reports submitted by catering contractor. 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.
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.
DSA_SeniorCoordinator_ResidenceCatering_JD_Nov12.docx