POSITION NO. 2: GENERAL WORKERS FOOD SERVICES = 257 POSITIONS

MONTHLY STIPEND: R4 234.58

CENTRES:

A minimum of Grade 12 [Matric] plus National Diploma in Catering and Hospitality Management from TVET at NQF Level 6.
Computer literacy.

Knowledge of supplies, equipment, and/or services ordering and inventory control.
Ability to follow routine verbal and written instructions.
Ability to read and write.
Ability to understand and follow safety procedures.
Ability to safely use cleaning equipment and supplies.
Ability to lead and train students.
Ability to lift and manipulate heavy objects.
Knowledge of food service lines set-up and temperature requirements.
Skill in cooking and preparing a variety of foods.
Knowledge of food preparation and presentation methods, techniques, and quality standards.

Comply with Hazard Analysis Critical Control Point [HACCP] on food handling and preparations to ensure food safety.
Ensure that daily activities align with the Hazard Analysis Critical Control Point [HACCP].
Pre-preparation and cooking of food for normal diet as per standardized recipes.
Pre-preparation and cooking of food for therapeutic diet as per standardized recipes.
Portion and serve (plating or bulk serving) and pack meal delivery carts according to the wards’ diet lists.

Push meal delivery carts to wards to deliver food as per ward list.
Collect meal delivery carts from the wards after serving each meal.
Place servings in blender to make foods for soft or liquid diets.
Assist in packing food into storerooms.
Packaging and labelling of therapeutic diets as per ward diet list.
Place items such as eating utensils and condiments on trays.
Apportion and place food servings on plates and trays according to the diet list.
Examine filled trays for completeness and place them on cart, dumbwaiter, or conveyor belt.
Wash dishes and clean work areas, tables, cabinets, and ovens.

Collect and place garbage and trash in designated containers.
Empty waste bins regularly.
Clean, wash, and maintain work areas, including floors, facilities, pots, pans, service ware, utensils, and equipment as appropriate to the area of operation.
Perform miscellaneous job-related duties as assigned.
Handle dishwasher and clean equipment and utensils before and after use.
Supply clean cutlery and crockery during mealtimes.
Report any faults, breakages, and illness in the Food Service Unit (FSU).
Clean the FSU and food trolleys according to the cleaning schedule and after every meal preparation and serving.

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GENERAL WORKERS FOOD SERVICES X257

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