Minimum educational qualification: Basic reading, writing and numerical skills. Experience: Appropriate experience in an industrial food service unit. Inherent requirement of the job: Be able to work shifts, weekends, and public holidays. Be healthy and strong and able to lift heavy objects and be on their feet the entire day. Ability to work in walk-in freezers and cold rooms. Competencies (knowledge/skills): Good communication skills. Knowledge of production and cooking methods for both normal and therapeutic diets. Knowledge of hygiene, Occupation Health and Safety and HACCP principles, Knowledge of basic cleaning and maintenance of industrial equipment. Ability to work according to rules and policies to meet deadlines.
Duties
Pre preparations and production of all normal and therapeutic diets. Weigh, dishing and distribution of patient’s food and beverages. Assist in receipt and storage of all provisions and stock in the food service unit. Follow correct hygiene and safety procedures within the food service unit. Follow and adhere to elementary control, measures and standard operational procedures. Cleaning of all work areas, storage areas, utensils, and equipment. Assist with informal in-service training of new employees, attend prescribed training courses.
