Kitchen Helper

Candidate's Profile: Basic theoretical knowledge (Form III) No prior experience required Knowledge of HACCP Procedure

Main Responsibilities:

• Take part in internal training courses and implement what has been learnt in daily practice
• Keep superior informed about all unusual matter concerning any plan affecting his/her area
• Minimize wastage and breakage
• Comply with Quality Management System and S&H regulations and policies
• Collect ordered food items from store
• Ensure that all needed equipment for lunch or dinner are ready to use (are kept clean and in proper working order)
• Verify the proper storage of products, especially those freshly produced, checking on portion control, so as to maintain product quality and quantity
• Ensure that all labels in cold room are one user date
• Report any equipment in need of repair to superiors
• Keep place of work tidy by cleaning to maintain hygienic conditions
• Perform the cleaning of the section
• Must be the first and the last in the kitchen (on job time)
• Comply with all the sustainability commitments and practices implemented within business units
• Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society