Key Deliverables and Responsibilities:

• Organize the store efficiently and maintain high hygiene standards.
• Ensure cleanliness in all storage areas, including shelves and chillers.
• Assist during vegetable receiving. 
• Sanitize vegetables & Fruits and transfer to Vegetable storage
• Arrange vegetables properly in the designated chiller, following standard procedures.
• Regularly monitor storage temperatures of chillers, freezers & dry store.
• Record temperature readings diligently.
• Communicate any temperature variations immediately to the Engineering Department and Department Head.
• Adhere to HACCP procedures and policies to ensure food safety.
• Help in issuing food items to F&B outlets and kitchens based on approved requests from the Executive Chef.

Generic Aspects on Hygiene / Personal Safety / Environment/Confidentiality:...