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Major Duties and Responsibilities: • Clean and sanitizes working area before and after operation. • Insures that all fish, meat and poultry are inspected on receipt and any item not up to standard is to be rejected. • Insure that all fish, meat and poultry is butchered and prepared in accordance with the specific standards. • Maintain high standards of hygiene within the preparation area. • All items prepared are of the correct quantity and quality specified and should be ready at the times required and that wastage is minimized. • All items prepared are wrapped, labeled, dated and stored correctly in their designated storage. • Operates equipment in a correct and safe manner and reports any defects or possible safety hazards identified. • Observes good personal hygiene practices at all times. • Under take other duties as requested.