Requirements: Grade 10/ NQF Level
2. Relevant and previous exposure in a Food service environment with at least 1-year work

experience
and

experience
in large scale cooking will be an advantage. Knowledge of hygiene, cleaning and safety. Good communication

skills
and willingness to work in a team. Must work shifts (early and late) as well as public holidays. Must be able to do work of a physical nature. Must be reliable and trustworthy.

Duties: Perform routine tasks in the Food Service Unit and operate machinery and Food service equipment. Perform cleaning tasks assigned to you to ensure hygiene and safety standards are maintained in the unit (washing of pots, floors, equipment and utensils, drains, grids, fridges and freezer rooms, storerooms and other areas in the unit).

Taking out dustbins and waste and cleaning/sanitizing dustbins. Washing dishes (pots, pans, crockery and cutlery). Unpacking and packing provisions into fridges and freezers and storage areas. Cleaning of fridges and freezers and storage areas. Preparation of patient meals. (Normal and special diets). Preparation of meals and decoration for functions.

Dishing of patient meals according to guidelines. Adhere to set policies and guidelines regulating Food service. Rotate and work as a reliever in the unit. Rotation also between 2 shifts.