Duties & Responsibilities include, but are not limited to: To prepare food to be served in compliance with all applicable sanitation, health, and personal hygiene standards; ensuring the use of established food production programs and procedures through the appropriate use of facility supplies and equipment to minimizing loss and wastage. Inspects ingredients and prepares items required for meals in accordance with standardized recipes/specifications; ensuring client quantity requirements are met and quality surpassed. Practices the required quality control procedures (HACCP) in the storage and processing of raw materials and or finished products. Fill out all temperature logs as necessary and in accordance with HACCP procedures. Ensures accurate and efficient labeling of item content, packaging, and storage units. Maintains a sanitary workspace and equipment. Blast chill required food within the stipulated time frame, record temperatures, segregate food items and place food in designated holding chillers. Comply with Lean Manufacturing Process to promote efficiency and productivity and create an environment for continuous improvement. Participate in the Company’s mandatory stock count exercise. Be aware of and comply with all HSE rules and regulations inclusive of PPE, HACCP and Food Safety and Hygiene. Additional functions to be performed as needed: Minimizes waste and ensures all gets recorded. Follow all operating policies and/or issues at department meetings. Maintain a safe and healthy work environment by establishing, following, and enforcing standards and procedures, complying with legal regulations. Develop, implement, and maintain safety and quality assurance protocols. Qualifications & Skills Diploma or certificate in food preparation, professional cook’s certificate or diploma. Practical knowledge of food preparation, garnishing, and events management. Knowledge of basic First Aid Training. At least one (1) years’ experience working in a team-oriented environment. At least one (1) years’ experience working in the food service industry. Able to communicate in English orally and in writing. Physical requirements The role is required to spend extensive periods of time on your feet, it is recommended to take a few breaks throughout the
