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Food Service Aid at Western Cape Department of Health and Wellness
Western Cape Department of Health and Wellness
October 8, 2026
Full-time
On-site
REQUIREMENTS :
Minimum educational qualification: Basic numeracy and literacy.
Experience: Appropriate experience in a large-scale Industrial Food Service Unit.
Inherent requirements of the job: Willingness to work shifts, weekends and public holidays. Ability to work in large scale freezers and cold rooms. Physically strong to lift heavy objects and be on their feet the entire day.
Competencies (knowledge/skills): Ability to function in a group and to work under pressure. Ability to prepare food according to standardised recipes. Knowledge of National Food Service Guidelines. Knowledge of basic cleaning and maintenance of equipment. Good communication skills.
DUTIES :
Prepare, dish up and serve food for normal and special diets. Assist with the receipt, storage and stock control of food supplies.
Follow and maintain hygiene and safety directives including the use of apparatus and equipment, washing of crockery and cooking utensils.
Assist with the informal in-service training of new employees. Attend prescribed training courses.
Minimum educational qualification: Basic numeracy and literacy.
Experience: Appropriate experience in a large-scale Industrial Food Service Unit.
Inherent requirements of the job: Willingness to work shifts, weekends and public holidays. Ability to work in large scale freezers and cold rooms. Physically strong to lift heavy objects and be on their feet the entire day.
Competencies (knowledge/skills): Ability to function in a group and to work under pressure. Ability to prepare food according to standardised recipes. Knowledge of National Food Service Guidelines. Knowledge of basic cleaning and maintenance of equipment. Good communication skills.
DUTIES :
Prepare, dish up and serve food for normal and special diets. Assist with the receipt, storage and stock control of food supplies.
Follow and maintain hygiene and safety directives including the use of apparatus and equipment, washing of crockery and cooking utensils.
Assist with the informal in-service training of new employees. Attend prescribed training courses.