Hygiene Operative

Main Responsibilities

• Clean and sanitize food preparation areas, floors, and equipment.
• Wash down fish processing machinery and tools using safe cleaning products.
• Deep clean work stations, fridges, and staff areas.
• Safely collect and dispose of waste and packaging.
• Follow all health, safety, and hygiene rules.
• Fill out daily cleaning checklists.

Working Hours:

6 days a week - Sunday OFF

Mondays to Friday: 6:00 AM – 3:00 PM

Saturdays: 6:00 AM – 2:00 PM

Requirements

• Mandatory: Previous experience in cleaning or working in the food industry.

• Mandatory: Able to work in a cold and wet environment.

• Hardworking, punctual, and reliable.

• Good attention to detail.

• Physically fit (standing, bending, lifting, and operating cleaning equipment).