Food Service Aid

Overview

Render catering services: Follow menus and special diet plans. Prepare ingredients for meals e.g. cleaning and cutting vegetables, prepare meat, poultry and fish.

Requirements

• , and the other must be an integrity (ethical conduct) assessment
• The Selection Panel will recommend candidates to attend a generic Managerial Competency Assessment in compliance with the DPSA Directive on the implementation of Competency -based Assessment
• Successful candidates will also be subjected to security clearance processes
• Where applicable, candidates will be subjected to a skills/ knowledge test
• The competency assessment will be testing generi c managerial competencies using the mandated DPSA SMS competency assessment tools
• SMS pre- entry certificate (Nyukela) must be submitted prior appointment
• Full details can be sourced by following the link: https://www.thensg.gov.za/training- course/sms - pre-entry -programme
• Successful candidates will be appointed on a probation period of twelve 12/24 months
• It is the objective to address the Employment Equity Affirmative Action Measures in line with the Employment Equity Plan and to achieve equitable repres entation across race and gender
• The EE targets of the recruiting Department will be adhered to although the

Responsibilities

• Render catering services: Follow menus and special diet plans
• Prepare ingredients for meals e.g. cleaning and cutting vegetables, prepare meat, poultry and fish
• Process/cook prepared ingredients for consumption
• Serve prepared food in the relevant crockery
• Ensure that portions served are according to the stipulated dietary allowances
• Pack food delivery trolleys and deliver to relevant areas in the health institution
• Ensure that the correct meals are delivered to the correct areas in the institution
• Maintain safe and hygienic environment: Collect used cutlery and crockery from wards and other service areas
• Check that the correct number of cutlery and crockery have been returned to the kitchen
• Wash and dry used equipment, cutlery and crockery
• Perform quality checks to ensure that the cleaning process has been performed according to standard
• Pack and store clean food processing equipment
• Clean the food processing area at regular intervals during the day
• Perform regular checks to establish whether saf ety and sanitation standards are being adhered to
• Report unhygienic and unsafe situation to the supervisor

How to apply

Apply on source site