Description:
- Ensuring all staff are hygienically equipped with safety clothing on.
- Ensure all staff are physically fit to work before and during their shift.
- All staff have clean cutting boards and utensils at their working stations.
- Go through the updated boards and the handover book before a new shift starts.
- Allocate daily production for the day per staff member.
- Hand out all the required paperwork to be filled throughout the shift.
- Check and sign off all the required documents at the beginning, during and after every shift.
- Monitoring of work productivity to reach the target of the shift on time.
- Ensure correct specifications, shelf life and good quality of stock is up to standard before the stock leaves the warehouse.
- Monitor the issuing of stock by the picker (stock rotation, stock quality and cleanliness).
- Ensure no wooden or cardboard boxes are brought into the kitchen by the picker.
- Ensure the picker cleans and packs up as he is withdrawing stock either in the holding cage or fridge.
- Ensuring all the staff are working hygienically throughout the shift, either personally, or on their working stations or the equipment used.
- Monitoring the use of chemicals as per specifications.
- Making sure all the chemical spray bottles and red buckets on the tables are filled up and disinfectants used properly.
- Reporting any equipment issues throughout the shift.
- Prioritize all same day deliveries first.
- Report all customer complaints and report to the head of department
- Always communicate with the head of department whenever there are new veg specifications.
- Make sure all the shortages are handed over to the next shift supervisor or the head of department before leaving the warehouse.
- Ensure the production board is updated once work has been completed.
- Monitor the cleaning of the whole kitchen after every shift and the sanitation of all utensils and equipment.
- Post updated production board, updated handover book, clean scrubbed kitchen drains and equipment after every shift.
- Night shift work only.
Requirements:
- Ensuring all staff are hygienically equipped with safety clothing on.
- Ensure all staff are physically fit to work before and during their shift.
- All staff have clean cutting boards and utensils at their working stations.
- Go through the updated boards and the handover book before a new shift starts.
- Allocate daily production for the day per staff member.
- Hand out all the required paperwork to be filled throughout the shift.
- Check and sign off all the required documents at the beginning, during and after every shift.
- Monitoring of work productivity to reach the target of the shift on time.
- Ensure correct specifications, shelf life and good quality of stock is up to standard before the stock leaves the warehouse.
- Monitor the issuing of stock by the picker (stock rotation, stock quality and cleanliness).
- Ensure no wooden or cardboard boxes are brought into the kitchen by the picker.
- Ensure the picker cleans and packs up as he is withdrawing stock either in the holding cage or fridge.
- Ensuring all the staff are working hygienically throughout the shift, either personally, or on their working stations or the equipment used.
- Monitoring the use of chemicals as per specifications.
- Making sure all the chemical spray bottles and red buckets on the tables are filled up and disinfectants used properly.
- Reporting any equipment issues throughout the shift.
- Prioritize all same day deliveries first.
- Report all customer complaints and report to the head of department
- Always communicate with the head of department whenever there are new veg specifications.
- Make sure all the shortages are handed over to the next shift supervisor or the head of department before leaving the warehouse.
- Ensure the production board is updated once work has been completed.
- Monitor the cleaning of the whole kitchen after every shift and the sanitation of all utensils and equipment.
- Post updated production board, updated handover book, clean scrubbed kitchen drains and equipment after every shift.
- Night shift work only.
- Ensuring all staff are hygienically equipped with safety clothing on.
- Ensure all staff are physically fit to work before and during their shift.
- All staff have clean cutting boards and utensils at their working stations.
- Go through the updated boards and the handover book before a new shift starts.
- Allocate daily production for the day per staff member.
- Hand out all the required paperwork to be filled throughout the shift.
- Check and sign off all the required documents at the beginning, during and after every shift.
- Monitoring of work productivity to reach the target of the shift on time.
- Ensure correct specifications, shelf life and good quality of stock is up to standard before the stock leaves the warehouse.
- Monitor the issuing of stock by the picker (stock rotation, stock quality and cleanliness).
- Ensure no wooden or cardboard boxes are brought into the kitchen by the picker.
- Ensure the picker cleans and packs up as he is withdrawing stock either in the holding cage or fridge.
- Ensuring all the staff are working hygienically throughout the shift, either personally, or on their working stations or the equipment used.
- Monitoring the use of chemicals as per specifications.
- Making sure all the chemical spray bottles and red buckets on the tables are filled up and disinfectants used properly.
- Reporting any equipment issues throughout the shift.
- Prioritize all same day deliveries first.
- Report all customer complaints and report to the head of department
- Always communicate with the head of department whenever there are new veg specifications.
- Make sure all the shortages are handed over to the next shift supervisor or the head of department before leaving the warehouse.
- Ensure the production board is updated once work has been completed.
- Monitor the cleaning of the whole kitchen after every shift and the sanitation of all utensils and equipment.
- Post updated production board, updated handover book, clean scrubbed kitchen drains and equipment after every shift.
- Night shift work only.
- Ensuring all staff are hygienically equipped with safety clothing on.
- Ensure all staff are physically fit to work before and during their shift.
- All staff have clean cutting boards and utensils at their working stations.
- Go through the updated boards and the handover book before a new shift starts.
- Allocate daily production for the day per staff member.
- Hand out all the required paperwork to be filled throughout the shift.
- Check and sign off all the required documents at the beginning, during and after every shift.
- Monitoring of work productivity to reach the target of the shift on time.
- Ensure correct specifications, shelf life and good quality of stock is up to standard before the stock leaves the warehouse.
- Monitor the issuing of stock by the picker (stock rotation, stock quality and cleanliness).
- Ensure no wooden or cardboard boxes are brought into the kitchen by the picker.
- Ensure the picker cleans and packs up as he is withdrawing stock either in the holding cage or fridge.
- Ensuring all the staff are working hygienically throughout the shift, either personally, or on their working stations or the equipment used.
- Monitoring the use of chemicals as per specifications.
- Making sure all the chemical spray bottles and red buckets on the tables are filled up and disinfectants used properly.
- Reporting any equipment issues throughout the shift.
- Prioritize all same day deliveries first.
- Report all customer complaints and report to the head of department
- Always communicate with the head of department whenever there are new veg specifications.
- Make sure all the shortages are handed over to the next shift supervisor or the head of department before leaving the warehouse.
- Ensure the production board is updated once work has been completed.
- Monitor the cleaning of the whole kitchen after every shift and the sanitation of all utensils and equipment.
- Post updated production board, updated handover book, clean scrubbed kitchen drains and equipment after every shift.
- Night shift work only.
06 Mar 2025;
from:
careers24.com