- – Transport fish and shellfish to designated work areas efficiently.
- – Weigh, record, and pack fish in ice for preservation and distribution.
- – Clean machines and work areas to maintain a safe and hygienic environment.
- – Support optimization and standardization of project management processes.
- – Monitor project planning, delivery efficiency, and adherence to best practices.
- – Oversee enterprise risk management and project controls implementation activities.
- – Manage daily kitchen operations, ensuring quality and efficiency in food prep.
- – Supervise culinary staff, prioritizing tasks and maintaining high performance standards.
- – Monitor inventory and food costs, implementing FIFO principles for optimal usage.