Work-Integrated Learning (WIL) - Culinary at NECSA

Key Performance Areas

Food Preparation


Prepare and cook food according to menu.
Shortages are reported timeously.


Housekeeping


Keep crockery, utensils and dining area clean.
Report shortages of cleaning consumables and equipment.
Report breakages that occur.


Management System


Maintain quality management system.
Report breakages that occur.
Conduct and control BBS observations.


Customer Service


Customers always served satisfactorily.
Friendly customer approach.
Problem solving


Qualifications and Experience:


National Certificate Professional Cookery (NQF 4)