Job Description

Brief description

The main purpose of this position is to administer food safety, hygiene, and quality systems and processes for the hospitality services of the South African Reserve Bank (SARB).

Detailed description

The successful candidate will be responsible for, among other tasks, the following key performance areas:


Engage in short-term planning and perform tasks against work plans as defined in collaboration with the quality and hygiene coordinator. Implement and maintain the food safety management system and hygiene practices to ensure food safety standards, including Hazard Analysis and Critical Control Points (HACCP) and International Organization for Standardization (ISO) 22000, and maintain Occupational Health and Safety (OHS) compliance with relevant ISO standards (i.e. ISO 9001 and ISO 45001) within the SARB. Perform work independently within established practices, given processes, rules and regulations. Take responsibility for the administration of related implemented systems using established practices, processes and procedures. Accompany the auditors during external food safety audits in the food preparation environments, ensuring compliance with hygiene, health and safety standards as required by relevant legislation and South African national standards. Conduct daily/monthly internal food safety and OHS inspections in the SARB kitchens and all function areas. Implement and maintain sustainability initiatives in alignment with the net zero strategy. Follow up on action plans relating to risk assessments conducted to ensure compliance with health and safety measures in line with relevant legislation. Monitor the implementation of mitigation measures and ensure that any deviations or non-conformances with procedures and standards are addressed. Collate and provide relevant information through periodic integrated reporting to the quality and hygiene coordinator. Engage with relevant internal and external stakeholders and clients. Conduct toolbox talks using developed materials to raise awareness to facilitate understanding and adoption. Provide administrative support regarding traceability exercises in cases of potential foodborne illness. Participate in the process of obtaining certificates of acceptability in collaboration with the quality and hygiene coordinator and relevant team leader. Stay informed about developments in the hospitality industry, including new standards and legislation. * Conduct daily inspections to ensure that relevant documentation is completed according to defined standard operating procedures.