We are looking for a student that can operate as a shifteader for our lunch shifts in our Curryclub WOLF.
Inventory and Supply Management
- Daily placement of VDZ orders to maintain optimal stock levels.
- Daily receiving and organizing of supplier deliveries: verifying item accuracy, ensuring FIFO (First In, First Out) practices.
- Daily defrosting of items for upcoming shifts, ensuring proper labelling with defrost dates.
Food Safety & Hygiene Compliance
- Daily completion of HCPP (HACCP) documentation, including:
- Reheat and holding temperature logs
- Supplier delivery temperature checks
- Cleaning tasks
- Waste management
- Hourly registration
- Daily temperature control of hot-holding equipment and fridges (upon arrival and before closing).
- Weekly deep cleaning of BBQ equipment.
Operational Excellence
- Execution and supervision of mise en place and ensuring full preparation for service.
- Initiating and overseeing proper start-up of service equipment (hot pans, bain-maries, fryers, hotplates, panini grills, BBQ) within correct timelines.
- Restocking fridges, toppings, sauces, and ensuring all service stations are ready.
- Constant monitoring of food quality throughout service – taste, smell, temperature, presentation.
- Hygiene protocols and best practices
- Workplace cleanliness
- Safe food handling and portioning