Job Purpose

The job holder will work as part of the Catering Services Team. Core responsibilities will include, general duties in the kitchen and associated areas, cleaning of premises and equipment, preparation of all foods, plating up for patients and delivery to wards or as required.

Educational Requirements, Skills and Experience

• Full grade 12 certificate (Math & English Mandatory)
• Diploma in Food Production and Catering or relevant course
• Valid Food Handler’s Certificate
• 2 years experience
• Good communication skills
• Proficient in written and spoken English
• Able to demonstrate importance of working as part of a team
• A self-starter who is assertive, proactive, independent, flexible and accommodating

Responsibilities

• Preparation and handling of food in a safe and hygienic manner according to the hygiene codes of practice, including weighing up and portioning of foods and carrying out basic catering tasks.
• To provide a service of food and beverage to patients under the guidance of the Assistant Hospital Manager and to deal with all patients in a calm and pleasant manner.
• Dishing up of patient meals along with the preparation and cleaning down of the patient food trolleys
• Ensuring all food items are in good condition and are within the use by date by observing FIFO.
• To ensure adequate stock levels are maintained.
• To follow departmental cleaning schedules and carry out general cleaning duties as required.
• To follow the department’s control of substances hazardous to health in using the correct personal protective equipment and using the correct detergents and dilution rates and to only use cleaning materials authorized within the department.
• To report any damage or faults to equipment, machinery and premises, all hazards must be reported immediately to the Assistant Hospital Manager.
• To participate in mandatory training and refresher courses as well as familiarizing yourself with MBCC Policy’s in relation to the post.
• To follow the Catering Hygiene Policy guidelines along with the departments Personal Hygiene Rules in maintaining a clean uniform and hygienic appearance. Ensuring that all required protective clothing is worn at all times, and that the department’s jewellery policy is adhered to at all times.
• Take all possible steps to safeguard the welfare and safety of patients

• Preparation and handling of food in a safe and hygienic manner according to the hygiene codes of practice, including weighing up and portioning of foods and carrying out basic catering tasks.
• To provide a service of food and beverage to patients under the guidance of the Assistant Hospital Manager and to deal with all patients in a calm and pleasant manner.
• Dishing up of patient meals along with the preparation and cleaning down of the patient food trolleys
• Ensuring all food items are in good condition and are within the use by date by observing FIFO.
• To ensure adequate stock levels are maintained.
• To follow departmental cleaning schedules and carry out general cleaning duties as required.
• To follow the department’s control of substances hazardous to health in using the correct personal protective equipment and using the correct detergents and dilution rates and to only use cleaning materials authorized within the department.
• To report any damage or faults to equipment, machinery and premises, all hazards must be reported immediately to the Assistant Hospital Manager.
• To participate in mandatory training and refresher courses as well as familiarizing yourself with MBCC Policy’s in relation to the post.
• To follow the Catering Hygiene Policy guidelines along with the departments Personal Hygiene Rules in maintaining a clean uniform and hygienic appearance. Ensuring that all required protective clothing is worn at all times, and that the department’s jewellery policy is adhered to at all times.
• Take all possible steps to safeguard the welfare and safety of patients

• Good communication skills
• Proficient in written and spoken English
• Able to demonstrate importance of working as part of a team
• A self-starter who is assertive, proactive, independent, flexible and accommodating

• Full grade 12 certificate (Math & English Mandatory)
• Diploma in Food Production and Catering or relevant course
• Valid Food Handler’s Certificate