over at the beginning and end of shift. Good housekeeping (5S) Reporting to the Shift Supervisor – the
over at the beginning and end of shift. Good housekeeping (5S) Reporting to the Shift Supervisor – the
safeguard the integrity of products.
Housekeeping: Maintain high levels of cleanliness and orderliness
General
Responsible to ensure housekeeping is effectively performed and ensures that all within the demarcated areas according to the housekeeping policy (green red and yellow areas)
and ash pit on a regular basis. Ensure proper housekeeping is done in the Boiler MCC room, Control room
pit on a regular basis.
Ensure proper housekeeping is done in the Boiler MCC room, Control room
awareness Understanding of the importance of housekeeping Understanding of the importance of following
Food Safety, and Health and Safety. Housekeeping: Maintain high levels of cleanliness and orderliness
and food fraud risks Maintain a high level of housekeeping within the work environment
Qualifications
safety practices Maintain high standards of housekeeping and hygiene of equipment, facilities and work