Qualifications and Competencies

A minimum of Grade 12 [Matric] plus N6 in Catering and Hospitality Management from TVET.

Computer literacy [Ms Word, Excel and PowerPoint etc].

KEY PERFORMANCE AREAS:

Comply with Hazard Analysis Critical Control Point [HACCP] on food handling and preparations to ensure food safety.

Ensure that daily activities are in-line 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 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 of food into storerooms.

Packaging and labelling of therapeutic diets as per ward diet list.

Place items such as eating utensils and condiments on trays.

Apportions and places food servings on plates and trays according to diet list.

Examine filled tray for completeness and places on cart, dumbwaiter, or conveyor belt.

Wash dishes and cleans work area, tables, cabinets, and ovens.

Collects and place garbage and trash in designated containers.

Emptying of waste bins at all times.

Clean, wash and maintain work areas including floors, facilities, pots, pans, service ware, utensils and equipment as appropriate to the area of operation.

Performs miscellaneous job-related duties as assigned.

Handling of Dishwasher and cleaning of 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)

Cleaning of the FSU and food trolleys according to the cleaning schedule and after very meal preparation and serving.