safely Maintenance: Perform routine maintenance and cleaning of equipment to prevent malfunctions and ensure Food Safety and Hygiene: Sanitation: Maintain a clean and organised workspace, following all food safety Minimum of 2 years' experience in commercial kitchen environment with pastry production and management
safely Maintenance: Perform routine maintenance and cleaning of equipment to prevent malfunctions and ensure Food Safety and Hygiene: Sanitation: Maintain a clean and organised workspace, following all food safety Minimum of 2 years' experience in commercial kitchen environment with pastry production and management
maintaining bakery equipment and facilities in a clean & sanitary manner and keeping all pertinent special attention to detail cleaning.
Ensure Bakery is 100% clean before start-up - All equipment/areas equipment/areas are cleaned to standard.
Daily Detailed Plant inspection with Sanitation start-up.
Verification of cleaning after deep cleans.
Develop & Maintain Maintain Master Sanitation Schedule Plan and Cleaning standard operation procedures.
Scheduling
responsibilities: Cleaning Keep equipment clean and in working condition. Maintain workshop in a clean and orderly condition according to safety standards, e.g: cleaning areas Experience 2 – 3 years prior experience
non-conformance to management. Cleaning team supervision: Monitor execution of cleaning activities delivered by by cleaners. Plan and schedule cleaning team Ensure adherence to cleaning schedules and display of schedules
and improved.
Ensuring hygiene standards, cleaning procedures, practices and equipment are continually
/>Ensuring cleaning procedures in food manufacturing areas are maintained and correct use of cleaning materials
for: Compliance with quality and food safety, cleaning, inspection and lubrication processes Ensure and for: Compliance with quality and food safety, cleaning, inspection and lubrication processes Ensure and
machines and equipment are always kept clean and a full clean to required standards is done when scheduled
communication with all levels of staff, keeping work areas clean and orderly, and promoting safety regulations and equipment using hoists and hand tools.