Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
Constantly assesses freshness, presentation and temperature of food served.
Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
...
Customer Service: Assist shoppers, fulfill custom orders, and recommend complementary cuts or cooking methods.
Sanitation & Safety: Comply with food safety and sanitation regulations (such as SSOP and HACCP) by keeping cutting equipment, tools, and work areas thoroughly sanitized
Customer Service: Assist shoppers, fulfill custom orders, and recommend complementary cuts or cooking methods.
Sanitation & Safety: Comply with food safety and sanitation regulations (such as SSOP and HACCP) by keeping cutting equipment, tools, and work areas thoroughly sanitized
Sanitation: Maintain cleanliness and organization in the meat department, adhering to health and safety regulations. Regularly sanitize tools and work areas.
Inventory Management: Monitor inventory levels of meat products, assist with ordering, and ensure proper storage to minimize waste.
Training and Safety: Train new staff on cutting techniques, safety procedures, and best practices in meat handling.
...
Works closely with receiving and storeroom; to ensure that goods received are of the standard quality and meets hotel’s specifications.
Constantly assesses freshness, presentation and temperature of food served.
Ensures food portioning, serving, requisitions and receiving from stores are properly controlled in line with Standard Operating Procedures in order to minimise wastage.
...