FOOD SERVICE AID [LEVEL 2] (HEALTH)
Key Performance Areas
Perform all tasks emanating from the preparation and serving of food. Maintain safety and hygiene standards. Assist in the receiving and safe storage of food and other products. Assist with the informal in-service training of new employees. Clean and purify the kitchen, canteen and equipment. Deliver and Collect food warmers & trolleys from the wards according to the number of patients. Promote and maintain safety in the kitchen. 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 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 of 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. Apportion and place food servings on plates and trays according to the 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 every meal preparation and serving.
Prerequisites
A National Senior Certificate / Grade 12 / Matric plus Certificate/National Vocational certificate in Hospitality Management from TVET or equivalent Appropriate competencies in a Food service unit. Ability to lift and move heavy equipment and supplies. Ability to be on your feet for a period of 12 hours per day. Ability to work shifts during the day, weekends and public holidays
Person Profile
Ability to prepare meals according to standardised recipes and menus, as well as safely and correctly handle industrial equipment.
Basic knowledge of the food service hygiene and safety principles.
Handle conflict management.
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.