TheHiveCareersHandyman/Janitor
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Handyman/Janitor
Montego Bay, St. James Parish, Jamaica
Apply for Position Or refer someone
Job Openings Handyman/Janitor
About the job 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
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JOB SPECIFICATION AND DESCRIPTION
\nPOSITION TITLE\t:\tHandyman/Janitor
\nREPORTS DIRECTLY TO\t:\tStore Manager
\nDEPARTMENT\t:\tBranch Operations
\nNATURE AND SCOPE OF FUNCTIONS
\nTo provide cleaning and sanitation of the highest standard to all assigned areas.
\nORGANIZATIONAL RELATIONSHIPS
\nDirect supervision given to\t:\tNone
\nLiaise internally\t:\tCooks, Bakers and Drivers
\nLiaise externally\t:\tNone
\nEDUCATIONAL REQUIREMENTS AND/OR EXPERIENCE
\n\tA minimum of three (3) CXC subjects including Mathematics and English Language.
\n\tA school leaving serticiateTraining in food preparation by HEART/NSTA Trust or any other vocational training institution.
\n\tAt least two (2) years experience in a similar role in the Food Service industry.
\nREQUIRED SKILLS AND ATTRIBUTES
\n\tKnowledge and experience operating industrial ovens and other relevant machinery.
\n\tExcellent human relations and customer relations skills.
\n\tExcellent motivational and interpersonal skills.
\n\tHigh level of confidentiality, reliability, flexibility and responsibility.
\n\tAbility to communicate effectively both oral and written.
\n\n
\tAdequate knowledge of yeast products.
\n\tThe ability to function under pressure, a strong sense of loyalty, honesty, integrity and punctuality.
\n\tKnowledge of food safety and hygiene requirements as laid down by law.
\n\tValid Food Handlers permit.
\n\tHighly meticulous.
\n\tExcellent time management skills.
\nMajor Responsibilities:
\n1.\tCleaning and sanitizing of equipment/utensils
\nSATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:
\na.\tAll equipment/utensils are cleaned daily and free from flour dust and other bedris..
\nb.\tTables are cleaned by scraping, dusting, washing and sanitizing.
\nc.\tTools are washed, sanitized and air dried for continued use.
\nd.\tDough sheets are thoroughly cleaned.
\ne.\tMixing bowls are thoroughly cleaned and sanitized.
\nf.\tBuckets used for dough water are thoroughly cleaned and available for use.
\n2.\tCleaning and sanitizing of the general areas
\nSATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:
\na.\tAll areas are deep cleaned weekly.
\nb.\tWindows are dusted and free from flour and other debris.
\nc.\tFlour room is cleaned and free from debris and excess flour.
\nd.\tShortening/butter shelve is kept clean and neat.
\ne.\tCorners and ceilings are cobwebbed as is required.
\nf.\tAll walls are properly cleaned and free from dust and spills.
\ng.\tFans are free from flour dust and other debris.
\nh.\tGarbage receptacles are emptied regularly to avoid it from overflowing.
\ni.\tThe floors in the production and flour rooms are swept, scraped and mopped properly, every day.
\n3.\tTo perform any other related duties as directed by the Manager/Supervisor SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:
\na.\tAssistance is extended in the receival of goods and the packing of them in the appropriate storage area(s).
\nb.\tAssistance is extended to the bakers by giving them items from the cold room.
\n4.\tTo adhere to all quality, safety and security standards and procedures.
\nSATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:
\na.\tAll safety precautions are adhered to as specified by the relevant safety boards.
\nb.\tAll standards of personal hygiene established by the Company are adhered to uniforms, hair coverings, jewelry, hand washing, etc.
\nc.\tAll foods are properly handled, stored and refrigerated.
\nd.\tAll equipment is handled with care and according to manufacturers specifications.
\ne.\tAll food safety policy and procedures are adhered to at all times.
\nf.\tAll security policy and procedures are adhered to at all times.
\n5.\tPHYSICAL REQUIREMENTS
\na.\tMust be able to work standing for extended periods
\nb.\tMust be able to remain calm when under pressure
\nc.\tMust be able to lift items up to 50 pounds
\nd.\tMust be able to stoop and bend regularly
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