The Department of Health aims to provide quality health services and ensure a caring climate for service users, implement best-practice health care strategies, create a positive work environment for staff, and provide appropriate and top-quality training for health workers. Our vision is to provide high-quality, efficient and accessible healthcare to transform people's lives. Our mission is to create an effective public healthcare system in Gauteng by ensuring we have the right people, skills, system and equipment to provide the care our patients need to live healthy and quality lives.
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Communication: Routine verbal exchange of information requiring helpfulness and politeness. Routine notes/ memos. Batho Pele principles.
Should be prepared to work shifts and public holidays. Be willing to work in a team and under stressful conditions.
Previous experience in food preparation and diet knowledge in hospitals will be an added advantage
Duties :
To undergo orientation training in the cook freeze meal system and adapted conventional cooking at the hospital. Packing of frozen plated meals and distribution of food in crates. The pre-preparation, cooking of meals and preparation of salads and snacks in Main Kitchen, Diet kitchen and/or fluid diets and feeds in the Tube Feed area.
Can also be requested to prepare soup and porridges and set trolleys in ward kitchens, as well as reconstituting of frozen meals. To assist with the serving of food and beverages to patients.
Collect trolleys and dishes from the wards and the washing of the dishes after meal serving. Collection of fresh cooked meals from Main kitchen. To perform routine tasks to operate all Food Service equipment.
Lifting of heavy food baskets and pushing of trolleys and Taking responsibility of food supplies and reporting waste and losses.
Applying hygiene and safety measures in work according to Hygiene and safety manual and planned work schedules. To liaise and communicate with colleagues, supervisors, manager, patients and hospital staff where applicable.
Be prepared to relieve in all areas of the food service unit when required. Be willing to undergo continuous training and take part in development programs and evaluation of performance.
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