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Job Summary: A professional responsible for cleaning, sanitization, and disinfection of environments, as well as catering and service duties, ensuring organization and well-being. Key Highlights: 1. Cleaning and sanitization of surfaces and environments. 2. Catering and breakfast service, with focus on quality. 3. Protection of company assets and material control. Perform cleaning, sanitization, and disinfection of vertical and horizontal surfaces in service units according to established routines outlined in the Work Instruction "Good Practices for Hygiene and Environmental Control Services", using appropriate techniques, equipment, and products to maintain environmental hygiene and company organization. Provide catering and breakfast service in service units. Act with attention, proactivity, promptness, courtesy, responsibility, punctuality, attendance, and good interpersonal relationships. * Perform cleaning and disinfection of all areas within the unit or office by collecting waste, washing facilities, and sanitizing rooms and furniture to maintain a clean and well-preserved environment, in accordance with the company's "Hygiene and Environmental Control Service Manual". * Use cleaning materials correctly, complying with internal regulations and manufacturer instructions, to avoid waste, damage, and health risks to employees and oneself. * Request cleaning supplies from the immediate supervisor when necessary, based on inventory analysis, to prevent shortages of materials required for operations. * Assist the unit leadership in controlling consumable supplies for breakfast service to prevent shortages of materials required for operations. * Assist in relocating furniture, taking care to preserve their integrity and condition, meeting the company's needs. * Clean and store utensils and other products and materials responsibly, using available resources—such as water and cleaning supplies—efficiently to ensure consistent availability of tools and environmental cleanliness. * Safeguard the company's physical assets by monitoring the condition, maintenance, and cleanliness of furniture and premises, promptly reporting any irregularities observed to leadership to protect organizational assets. * Accurately and diligently complete hygiene control records. * Carefully verify transport manifests for externally collected infectious waste. * Execute scheduled general cleaning and hygiene activities for units and technical areas. * Wash refrigerators according to the department's schedule. * Perform duties in accordance with the company's Code of Ethics. * Perform duties in accordance with Occupational Safety Management standards. * Perform duties in accordance with Quality Management standards. * Record important incidents occurring during the shift, maintaining constant contact with immediate supervision. * Perform catering duties, assisting unit leadership by restocking snacks, biscuits, coffee, water, and juices, checking product expiry dates and quality displayed on the table, to provide breakfast for customers. * Check operation and monitor coffee machine supply levels through daily inspections, reporting equipment maintenance needs to the relevant department and performing daily hygiene of the machine, in compliance with the Work Instruction "Good Practices for Hygiene and Environmental Control Services". * Execute the refrigerator, collection briefcase cleaning schedule upon user release, per the routine established in the Work Instruction "Good Practices for Hygiene and Environmental Control Services". * Prepare coffee for internal company departments. * Perform daily cleaning of the breakfast area to keep it clean, safe, and organized, promoting a hygienic and pleasant environment. * When required, control employee entry by monitoring pedestrian flow, verifying permanent ID badge usage, and vehicle flow in the parking lot to ensure physical security for the company and its employees. * Receive documents, packages, and correspondence for delivery to reception for proper distribution (specific to NTL). * Perform daily water meter readings and record them in a dedicated spreadsheet for monitoring unit water consumption; immediately notify the unit manager and Operations Supervisor if consumption exceeds normal levels.
