Handyman/Janitor

JOB SPECIFICATION AND DESCRIPTION

POSITION TITLE : Handyman/Janitor

REPORTS DIRECTLY TO : Store Manager

DEPARTMENT : Branch Operations

NATURE AND SCOPE OF FUNCTIONS

To provide cleaning and sanitation of the highest standard to all assigned areas.

ORGANIZATIONAL RELATIONSHIPS

Direct supervision given to : None

Liaise internally : Cooks, Bakers and Drivers

Liaise externally : None

EDUCATIONAL REQUIREMENTS AND/OR EXPERIENCE

A minimum of three (3) CXC subjects including Mathematics and English Language.

A school leaving serticiateTraining in food preparation by HEART/NSTA Trust or any other vocational training institution.

At least two (2) years experience in a similar role in the Food Service industry.

REQUIRED SKILLS AND ATTRIBUTES

Knowledge and experience operating industrial ovens and other relevant machinery.

Excellent human relations and customer relations skills.

Excellent motivational and interpersonal skills.

High level of confidentiality, reliability, flexibility and responsibility.

Ability to communicate effectively both oral and written.

Adequate knowledge of yeast products.

The ability to function under pressure, a strong sense of loyalty, honesty, integrity and punctuality.

Knowledge of food safety and hygiene requirements as laid down by law.

Valid Food Handlers permit.

Highly meticulous.

Excellent time management skills.

Major Responsibilities:

1. Cleaning and sanitizing of equipment/utensils

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

a. All equipment/utensils are cleaned daily and free from flour dust and other bedris..

b. Tables are cleaned by scraping, dusting, washing and sanitizing.

c. Tools are washed, sanitized and air dried for continued use.

d. Dough sheets are thoroughly cleaned.

e. Mixing bowls are thoroughly cleaned and sanitized.

f. Buckets used for dough water are thoroughly cleaned and available for use.

2. Cleaning and sanitizing of the general areas

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

a. All areas are deep cleaned weekly.

b. Windows are dusted and free from flour and other debris.

c. Flour room is cleaned and free from debris and excess flour.

d. Shortening/butter shelve is kept clean and neat.

e. Corners and ceilings are cobwebbed as is required.

f. All walls are properly cleaned and free from dust and spills.

g. Fans are free from flour dust and other debris.

h. Garbage receptacles are emptied regularly to avoid it from overflowing.

i. The floors in the production and flour rooms are swept, scraped and mopped properly, every day.

3. To perform any other related duties as directed by the Manager/Supervisor SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

a. Assistance is extended in the receival of goods and the packing of them in the appropriate storage area(s).

b. Assistance is extended to the bakers by giving them items from the cold room.

4. To adhere to all quality, safety and security standards and procedures.

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

a. All safety precautions are adhered to as specified by the relevant safety boards.

b. All standards of personal hygiene established by the Company are adhered to uniforms, hair coverings, jewelry, hand washing, etc.

c. All foods are properly handled, stored and refrigerated.

d. All equipment is handled with care and according to manufacturers specifications.

e. All food safety policy and procedures are adhered to at all times.

f. All security policy and procedures are adhered to at all times.

5. PHYSICAL REQUIREMENTS

a. Must be able to work standing for extended periods

b. Must be able to remain calm when under pressure

c. Must be able to lift items up to 50 pounds

d. Must be able to stoop and bend regularly