Directory of Semiskilled Trades

Sector : 19 - Health Services Info

8854 Food Services Worker

The competency has been added.
M854
Field of application Food service workers work in residential facilities, long- or short-term care facilities, seniors residences or retirement homes, etc.
Other job titles Kitchen worker

835401 - Open and close the kitchen 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Compliance with work instructions
  • Proper operation of cooking equipment and other appliances
  • Punctuality

Tasks

  • Put on hairnet, beard net as needed, and wash hands.
  • Upon arrival, unlock the doors to the kitchen, dining room, cellar, cold room, etc.
  • Turn on cooking equipment and the various appliances ( hot food table, chafing dish, catering cart, coffee machine, hot plate, toaster, etc.).
  • Check refrigerator and freezer temperatures, record them on the designated sheet and notify the person in charge in the event of a problem.
  • Turn on the dishwasher.
  • Fill sinks or basins with soapy water.
  • Before leaving, make sure that all the heating elements have been shut off, the refrigerator temperature is correct, no faucets are dripping, and everything is clean; draw the kitchen curtains during the summer; lock the doors; return the keys to the security guard if applicable, etc.

835402 - Prepare the workstation for setting up trays 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Compliance with work instructions
  • Quick execution
  • Proper application of work techniques
  • Concern for avoiding waste
  • Good organizational skills
  • Demonstration of ability to work in a team

Tasks

  • Read the menu plan for breakfasts, lunches, suppers and snacks.
  • Find out any specific instructions for that day: telephone the institution’s emergency services, find out about changes to the menu, etc.
  • Make sure there is a sufficient quantity of clean carts and trays on hand.
  • Place plates, glasses and cups in designated areas, sort cutlery and bring out serving utensils.
  • Place dry cereal (single portion or not) as well as sugar, salt and pepper packets, jam containers, etc., in the designated places.
  • Place fruit (fresh, compote or salad) and fruit juices on the counter.
  • Prepare hot breakfast dishes: complete or partial preparation of hot cereal (read recipe, put ingredients in the pot, cook and serve portions) and prepare buttered or unbuttered toast.
  • Place pots of soup and potage, as well as main dishes, in the wells in the hot food tables.
  • Prepare thickened drinks, protein shakes and other vanilla, chocolate and strawberry flavoured supplements, etc.
  • Take the milk (in cartons or containers) out of the refrigerator, along with creamers, butter containers, portions of cheeses, yoghurt containers, etc,. and place on the refrigerated table.
  • Place tea bags in cups or prepare thermoses or pots of coffee, tea, hot water or herbal tea, as well as pitchers of ice water.
  • Restock the refrigerators and shelves.
  • Check the temperature of the refrigerators.

835403 - Set up trays 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Compliance with work instructions
  • Respect priorities that have already been established
  • Quick execution
  • Proper application of work techniques
  • Conformity to the menu plan
  • Demonstration of ability to work in a team

Tasks

  • Place menus, plates, glasses, cups, cutlery and napkins on trays.
  • Place packets of sugar, sugar substitute, salt and pepper, saltines and cookies, butter containers, bread, servings of cereal, etc., on trays.
  • Place refrigerated foods on trays (dairy products, fruit juices, fruit, etc.).
  • Place hot foods on plates (servings of oatmeal, soup, main dishes, etc.), cover and place on trays.
  • Check each tray to make sure it conforms to the menu plan.
  • Place the trays on the carts or in the tray racks.
  • Inform the appropriate people in the various units that the carts are ready to be delivered.
  • Set aside a certain number of trays for emergencies and other contingencies.
  • Put away or refrigerate unused food.
  • Perform various tasks in preparation for the next meal or the next day: redo cereal trays; take bread out of freezer; prepare servings of fruit, or fruit or vegetable juices; open cases and restock cupboards; restock refrigerators; clean premises, etc.

835404 - Prepare service and bus carts 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Compliance with work instructions
  • Proper application of work techniques
  • Demonstration of ability to work in a team

Tasks

  • Prepare dessert carts: prepare servings of desserts, take cold desserts out of the refrigerator or freezer, place on trays and put on carts.
  • Prepare refreshment carts: fill cookie containers, prepare thermoses of coffee, tea or herbal tea, make sure there are enough cups, covers, stir sticks, napkins, etc.
  • Prepare catering carts.
  • Prepare bus carts: check quantities of cleaning and disinfecting products, cloths and garbage bags; arrange products on the cart; place containers of hot soapy water, etc.
  • Inform the appropriate people in the various units that the carts are ready to be delivered.

835405 - Deliver the tray racks and carts to the various floors, and retrieve them 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Compliance with work instructions
  • Delivery to the proper locations
  • Safe circulation in the halls to avoid injury, breakage, etc.

Tasks

  • Make sure the trays are installed properly.
  • Push the tray rack or cart, making sure the hallway is clear.
  • Enter and exit the elevator.
  • Notify the unit personnel of the arrival of the tray rack or cart.
  • Retrieve the tray rack or cart and bring it to the washing area.

835406 - Provide hot buffet-style service 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Compliance with work instructions
  • Proper application of work techniques
  • Appealing presentation of dishes
  • Concern for client satisfaction.
  • Demonstration of ability to work in a team

Tasks

  • Greet residents, employees and visitors.
  • Take orders.
  • Serve soup or potage of the day.
  • Serve the main dishes and the side dishes: serve a portion of meat, poultry, fish, etc., as well as a spoonful of vegetables (cooked or raw) or salad.
  • Hand the plate to the person.
  • Detect any problems (inappropriate temperature of hot foods, too much or too little of certain foods, etc.) and notify the person in charge.
  • Put away perishables or place surplus foods in plastic containers and refrigerate them or set them aside for donation to charitable organizations.

835407 - Provide table service for residents 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Compliance with work instructions
  • staying within the limits of the occupation
  • Warm welcome
  • Courteous service
  • Discretion
  • Concern for client satisfaction.
  • Demonstration of ability to work in a team

Tasks

  • Greet residents.
  • Take their orders.
  • Bring out bowls of soup and glasses of tomato or vegetable juice.
  • Clear dirty dishes and bring out main dishes.
  • Clear dirty dishes and bring out desserts.
  • Refill water and bring out more bread, butter, etc., as needed.
  • Serve hot and cold drinks.
  • Make sure the residents have everything they need.
  • Notify the person in charge if someone is eating very little or not at all or has a tendency to choke.

720 - Take action in an emergency situation 2

Performance criteria

  • Observance of occupational health and safety rules
  • staying within the limits of the occupation
  • Compliance with the institution's emergency protocol
  • Proper use of the material in the first-aid kit
  • Self-control
  • Promptness

Tasks

  • Recognize that the situation is an emergency.
  • Notify the person in charge or call the emergency number (310-4141 or 911).
  • Apply the prescribed measures.
  • Reassure the person and stay with them until help arrives.
  • Intervene while being mindful of your own safety.
  • Write an event report.

835408 - Clean and tidy up the dining room, kitchenette or kitchen 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Observance of equipment maintenance procedures
  • Compliance with work instructions
  • Proper application of work techniques
  • Proper use of cleaning and disinfecting products
  • Order and cleanliness

Tasks

  • Clear tables.
  • Wash and disinfect tables and chairs.
  • Set tables for the next meal: place table cloths, napkins, place settings, etc.
  • Place menus or write menu on board.
  • Refill sugar bowls, salt and pepper shakers, etc., or add more packets of these products.
  • Wash the dishes, cutlery and pots, and put them away.
  • Wash and disinfect counters, cupboards, shelves, etc.
  • Wash and dry thermoses, coffeemaker, toaster and other electric appliances.
  • Clean the hot food table: turn off table, remove pots, remove food residue that has fallen in the wells, drain water, clean and disinfect underneath and on top, refill water to the proper level.
  • Place dirty cloths, napkins or bibs in a bin.
  • Empty garbage bins and place bags in the designated location.
  • Wipe down the interior and exterior of the refrigerators.

710 - Receive or help receive merchandise, raw materials, semi-finished products, etc. Optional task or competency 2

Performance criteria

  • Observance of occupational health and safety rules
  • Observance of hygiene and cleanliness rules
  • Observance of rules with respect to hazardous materials
  • Compliance with quality standards
  • Compliance with work instructions
  • Compliance with company policies
  • Proper application of work techniques
  • Accurate data
  • Careful handling of merchandise

Tasks

  • Receive instructions from the person in charge about the delivery schedule and types of merchandise (food products, dry goods, animals, materials, hazardous materials, etc.).
  • Welcome the driver of the delivery vehicle.
  • Read over the delivery documents: check the delivery location, date and time.
  • Sign the shipping receipt.
  • Notify quality control so they can come and check the raw materials.
  • Cross-check the delivered merchandise against the ordered merchandise (type of merchandise, quantity, etc.).
  • Check the condition of the merchandise: do a visual inspection of the packaging or boxes, open a container, count the items, etc.
  • Apply the prescribed procedure if merchandise is damaged or does not comply.
  • Use an optical scanner to record the entry of the merchandise.
  • Fill out the administrative forms and send them to the department concerned or to the designated person.
  • Detect any problems and notify the person in charge.
Info Optional competency or task. Competencies or tasks marked with this symbol are not required in all workplaces. They could be included in a student’s training plan if the practicum setting offers the opportunity for the student to apply them.