General Assistant (Sculler)
Facilities Management, Business Services
Minimum Requirements
- Grade 12
- Must enjoy practical and methodical work
- Be honest and reliable
- Have good hand-eye coordination
- Be able to work quickly and safely
- Have good personal hygiene
- Be free from skin allergies to foods and detergents
- Have good communication skills
- Must be able to work as part of a team.
- Must have the stamina to work 45-50 hours per week.
- Be able to bend, stand and lift.
- Wash dishes, utensils, pots, pans, trays, and kitchen equipment thoroughly
- Keep the scullery, kitchen, storage, and wash-up areas clean, safe, and organised
- Follow correct procedures for handling, washing, and storing kitchen equipment
- Assist with basic food preparation when required (e.g. peeling, chopping, portioning)
- Remove refuse and ensure waste is disposed of correctly and hygienically
- Clean floors, walls, drains, fridges, and preparation surfaces according to cleaning schedules
- Refill cleaning and hygiene supplies as required Ensure compliance with food safety, hygiene, and health & safety regulations
- Report damaged equipment, shortages, or safety hazards to the supervisor
- Support chefs and kitchen staff during service and peak periods Follow all
- Eat Fresh and Tsebo policies, procedures, and instructions Work shifts, weekends, and public holidays as required by operations
Responsibilities
- Wash dishes, utensils, pots, pans, trays, and kitchen equipment thoroughly
- Keep the scullery, kitchen, storage, and wash-up areas clean, safe, and organised
- Follow correct procedures for handling, washing, and storing kitchen equipment
- Assist with basic food preparation when required (e.g. peeling, chopping, portioning)
- Remove refuse and ensure waste is disposed of correctly and hygienically
- Clean floors, walls, drains, fridges, and preparation surfaces according to cleaning schedules
- Refill cleaning and hygiene supplies as required Ensure compliance with food safety, hygiene, and health & safety regulations
- Report damaged equipment, shortages, or safety hazards to the supervisor
- Support chefs and kitchen staff during service and peak periods Follow all
- Eat Fresh and Tsebo policies, procedures, and instructions Work shifts, weekends, and public holidays as required by operations
