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We offer good salary 20k plus ,based on experience
Description
We seeks an experienced General Manager to run our restaurant along the
Sea Point.Cape Town. The General Manager will be responsible for the management
and overall responsibility of the restaurant. Supervision, performance
management and effective delegation to various junior managers and staff to
ensure an efficient and smooth-running restaurant.
QUALIFICATIONS, EXPERIENCE, SKILLS AND KNOWLEDGE REQUIRED
3-5 years in a similar role.
Experience in dealing with high volume, in a similar environment would be
preferable
Strong Leadership ability;
Ability to delegate and manage down effectively;
Intermediate Microsoft Excel and Word skills;
Strong analytical and problem-solving skills;
High attention to detail and process driven;
Ability to interpret statistical information;
Ability to communicate verbally and in writing with all levels of
management, external customers and third-party service providers;
Self-motivated and deadline oriented;
Ability to multi-task
Discretion and integrity
Problem analysis and problem-solving skills
Stress tolerance
Decision-making
This person will be for employment in a position of trust and honesty and
entails the handling of cash or finances
RESPONSIBILITIES OF THE POSITION INCLUDE BUT ARE NOT LIMITED TO:
Ensure daily store operational requirements are met
Ensure smooth running of front of house and back of house
Supervision of staff
Ensure store hygiene, maintenance, health and safety requirements are met
Beverage cost, food costs and stock control are within specified range
Be on duty for busy shifts, weekends and all functions.
Ensure effective communication between staff as well as management
Ensure reports are issued timeously
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Results for food safety and hygiene in Jobs in South Africa
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A great opportunity presents itself to join this prestigious hospitality estate situated on the outskirts of Stellenbosch.
Requirements:
Min 2 years previous experience in the same or similar position within a 4 / 5 * hotel or upmarket establishmentRelevant pastry & A la Carte experience in an upmarket restaurant or hotelPreparing, cooking, and presenting dishes within your specialtyManaging and training any Demi-Chef de Parties or Commis working with youHelping the Sous Chef and Head Chef to develop new dishes and menusEnsuring you and your team have high standards of food hygiene and follow the rules of health & safetyMonitoring portion and waste control to maintain the profit marginsDisciplined, self-motivated, and able to work independently as well as leadWork in a pressurized environmentAbility to multitaskMust be able to work shiftsOwn reliable transport
Please forward your cv in MS Word format and include a recent profile photo with contactable references.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS83NjgxMTMwMjQ/c291cmNlPWd1bXRyZWU=&jid=1244244&xid=768113024
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MINIMUM REQUIREMENTS2-4 years relevant experience in an agricultural environment.Excellent bilingualism verbal and written communication skillsKeep confidentially essential.Always ensures a professional manner with employees KNOWLEDGE AND SKILLS REQUIRED Excellent bilingualism, both verbal and written communication skillsKeep confidentially essential.Ability to work on multiple tasks and under stress.Excellent time managementHigh sense of urgency.Own transport and valid drivers license.Deadline driven.A strong personality and be able to manage co-workers {good people management skills}Knowledge of labor lawKnowledge about SIZA Standard, Global GAP and food and safety inspectionsWilling to work additional hours over busy periods.Good judgement and excellent problem-solving skills.Proactively give relevant information to admin management.Responsible and accountable for yield. Reporting and accounting of yield.Sight, hearing, listening, good hand-eye-coordination skills.Physical stamina and strength as you need to be able to perform laborious tasks repeatedly KEY PERFORMANCE AREAS Co-manage of day to day running of the production on the farm.Co-manage and examine all administration records and processes in accordance with specific requirements and standards.Provide administrative and secretarial support for individuals / committees.Co-manage all enquiries in a timely, accurate and appropriate manner.Attend training sessions and meetings when necessary.Keep management up to date with changes in production sections.Assist with recordkeeping of documents that is required for DAFF Inspections.Inform management about specific training requirements in different fields.Manage and complete annual Global GAP and food safety inspections.Manage record keeping of all cropsAssist management with the management of workers hours.Clocking in and out of workers and ensuring time sheets is correct.Issuing of pay slips.Record keeping of leave.Assist management with the implementation of Pest control and spray program.Assist management with fertilizer calculation and application.All actions related to production of fresh produce.Oversee supervisors responsibilities and duties as well as all teams with daily, weekly, and monthly actions and keeping to the planned schedule and time frame.Part of the HACCP teamAdhere to all farm rules and regulations.Adhere to health and safety rules.Adhere to all hygiene standards within orchard.Report any irregularities to management or supervisors.Implementation of Health and Safety system in division. ONLY short-listed candidates will be contacted
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzE4MjUyMV9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1774874&xid=1109_182521
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One of our holiday destinations is looking to recruit an experienced F&B Manager / Function Co-ordinator. Located a stone throw away from Emalahleni. The successful incumbent will be responsible for all functions by delivering an excellent guest experience. For instance, revenue, food costs, budget, inventories, hygiene, and stock, forecasting, planning and F&B orders. The successful incumbent would maximize sales and revenue, improve and maintain sales and profitability. supervise Restaurants, Bars, and conference location effectively.
A live in position
This position needs to be filled imm
Duties and responsibilities
Purchasing F&B stockStock controlGoods receivingstock takesPlanning of F&B budgetscosting of menus for restaurantsfinancial reportsManage all F&B and day-to-day operations within budgeted guidelines and to the highest standardsDesign exceptional menus, purchase goods and continuously make necessary improvementsIdentify customers’ needs and respond proactively to all of their concernsLead F&B team by attracting, recruiting, training and appraising talented personnelEstablish targets, KPI’s, schedules, policies and proceduresProvide a two way communication and nurture a sound environment with emphasis on motivation and teamworkComply with all health and safety regulationsReport on management regarding sales results and productivityResponsible for the standards of service delivered to the guests in the bars, dining rooms, buffets and all other food & beverage outlets by F&B employees. He has to ensure the quality of services in accordance with the company standard.Approves all F&B requisitions so as to ensure that they are prepared properly and placed in a timely mannerMaintains the highest level of sanitation throughout all food and beverage areas.Participates in the daily preparation of mealtimes scheduled of all F&B areasResponsible for the final delivery of all F&B productsimplementation of F&B policies and proceduresMaintain proper consumption levelsReviews and preparing performance evaluations of all F&B StaffMaintaining effective cost control in all areas of the F&B department.
Qualifications
Culinary school diploma or degree in Food service management, related field
Must
be hold a related tertiary qualificationhave 3-5 yrs exp in similar position
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xOTc1MTY1NjU4P3NvdXJjZT1ndW10cmVl&jid=1651606&xid=1975165658
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JOB SUMMARY
This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of the pastry kitchen.
ORGANISATIONAL POSITIONING
Department: KitchenReporting to: Pastry Sous ChefLocation: At a 5 Star Hotel in Camps Bay, Cape Town
MINIMUM EXPERIENCE AND QUALIFICATIONS
Diploma in PatisserieMust have at least 1 years’ experience in a 5-Star Hotel or Fine Dining EstablishmentGood knife skillsNeat with high regard for personal hygiene and presentationSolid English verbal communication skillsUnderstanding and application of basic math calculationsAble to work flexible hours, weekends and holidays with a long cycle of consecutive workdays
KEY PERFORMANCE OBJECTIVES
To manage section and section staff ensuring that:Section stock levels are correct and where required requisitioned in accordance with SOPMise en place requirements are planned, actioned and handed over in accordance with SOPAll food prepared is done in accordance with recipes an RCH and LHW time standardsSection is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelinesSection’s WIF Stock is cleaned, organised, labelled and rotated in accordance with SOPTo communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes knownTo train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standardsAdvise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastageEnsure that fridge temperatures are monitored and reported daily
NOTE: Please confirm your vaccination status when applying.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNjYxOTc5MTAxP3NvdXJjZT1ndW10cmVl&jid=1080526&xid=1661979101
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Overview - What The Role Entails
The senior sous chef is fully responsible for the management of the kitchen under the head chef and assumes complete responsibility for the kitchen in his/her absence. The main purpose of the senior sous chef is to ensure that the kitchen is supervised and that quality food is produced in a hygienic environment, in line with the required Company standards. Portion control must be exercised according to the number of guests dining and stock rotation in terms of the mise-en-place used in preparation of dishes.
Remuneration:
Market Related Salary - NegotiableAccommodationUniformsMed Aid contributionPension / Provident fundOff day cycleAnnual leave
What You will Need
A minimum of 5 years management experience in a medium sized kitchenMatric qualificationProfessional cookery qualificationAssertiveness, patience and good organizational skillsUnderstanding of kitchen procedure and timing requirements and be able to plan accordinglyPassion for cheffing and kitchen-related dutiesGood communication skillsThe ability to implement and maintain health and hygiene proceduresKnowledge of safety procedures and the use of fire-fighting equipmentFirst-Aid trainingThe ability to deal with constructive criticism and present healthy, innovative and modern dishes
What You will do
In broad terms the sous chef oversees the following key result areas:
Supervision and training of the kitchen staff in line with the Company Standard.Preparation of food, in line with Company Standards of Excellence.Effective guest interaction to enhance guest satisfaction.Effective management of staff canteens.Administration of orders to minimize shortages and wastage and effective stock control.Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard.Correct use and maintenance of kitchen equipment.Maintaining fridges and stores to the highest hygiene and stock rotation standards.Communication with kitchen and lodge front of house staff to ensure the smooth running of the department.Achieving service excellence though Teamwork.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8zOTE5OTM1ODk4P3NvdXJjZT1ndW10cmVl&jid=1123153&xid=3919935898
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Overview
The General Manager is responsible for managing the daily operations of our fine dining restaurant .In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The General Manager reports to the Operations Manager .
ESSENTIAL FUNCTIONS ( Primary responsibilities include ) :
General : Oversee and manage all areas of the restaurant and make final decisions on matters of importance.Financial : Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. ™ Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.Food safety and planning :™ Enforce hygiene practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.Ensure compliance with operational standards, company policies.Responsible for ensuring consistent high quality of food preparation and service.Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.Work with head office / suppliers for efficient provisioning and purchasing of supplies.Supervise portion control and quantities of preparation to minimize waste.Estimate food needs, place orders with suppliers and executive chef , and schedule the delivery of fresh food and supplies.Guest service : Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.Operational responsibilities : Ensure that proper security procedures are in place to protect employees, guests and company assets.Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly in the event that a guest or employee is injured.Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.Investigate and resolve complaints concerning food quality and service.Personnel :Provide direction to employees regarding operational and procedural issues.Develop employees :by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.Prepare schedules and ensure that the restaurant is staffed for all shifts.
QUALIFICATIONS :
Degree in hotel/restaurant management is desirable.A combination of practical experience and education will be considered as an alternative.Knowledge of computers (MS Word, Excel).https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNjQ2OTIxNTQ0P3NvdXJjZT1ndW10cmVl&jid=1298979&xid=1646921544
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Overview
My Client a Fine Dining Restaurant in Port Elizabeth is looking for a creative and proficient fine dining Head Chef / Executive chef
Remuneration Structure
Highly competitive Market related salary
Responsibilities
Plan and direct food preparation and culinary activitiesModify menus or create new ones that meet quality standardsEstimate food requirements and food/labor costs (as the business requires in conjunction with GM)Supervise kitchen staff’s activities and manage kitchen staffArrange for equipment repairs with General managerRectify arising problems or complaintsPerform administrative duties with regards to purchases etc.Comply with hygiene regulations and safety standardsMaintain a positive and professional approach with coworkers and customers
Requirements
Proven working experience as a Head Chef / Executive chef in Fine dining establishments faced paced / up to date knowledge of food trends local & internationalUp to 120 covers per dayExcellent record of kitchen managementAbility to spot and resolve problems efficientlyCapable of delegating multiple tasksCommunication and leadership skillsKeep up with cooking trends and best practicesWorking knowledge of various computer software programsDegree in Culinary / or diploma or related certificate
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8zNzU4NDk2MjM/c291cmNlPWd1bXRyZWU=&jid=1298978&xid=375849623
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Introduction
A well-established Meat Packaging Company based in Cullinan is looking for an experienced Artisan to do general maintenance at Boekenhout Facilities, as soon as possible.
Duties & Responsibilities
Output:
Planned Maintenance
Carry out preventive and corrective maintenance workEnsure Job cards issued are completedEffective turnaround time of Corrective and Preventive maintenance work issuedEnsuring Job cards are completed correctlyMaintenance check sheets are returned and completed accurately
Unplanned Maintenance
Response time to breakdowns reportedReporting of Downtime details accurately
Site Housekeeping
Maintenance areas are kept neat and tidy at all times
General
Ownership of designated facilityEnsure area of responsibility is of company standardsReport any deviance of Policies and proceduresAvailable to work overtime as per company operational requirementsNo “Rework” of jobs completedNo leaks on any equipment (oil, water and compressed air)
Standby
Availability for Standby as per roasterAdequate response time to calloutsCompleting standby form with accurate details
SHEQ
Ensure acceptable personal hygiene of all staff at all times.Manage correct use of PPE at all times.Process and product hygiene standards maintained at all times.All duties are performed according to the company group OHS guidelines and procedures.
Desired Experience & Qualification
Qualification details
Grade 12Electrical/Mechanical Trade Test is required
Experience
3 - 5 years’ electrical or mechanical supervisory experience is required
Working hours
Monday to Friday from 07h00 - 16h30
Be available to work overtime (Weekdays and weekends), do standby, and shifts if/when required.
Functional Competencies
Electrical maintenancePiping and plumbingResponsibleMechanical MaintenanceOSH act
Food safety
Package & Remuneration
Salary:
R15,000 CTC per monthThis is a TCTC package – no additional benefitsDiscretionary bonus – depending on performance
Interested?
Please forward your CV, LATEST PAYSLIP AND QUALIFICATIONS to hr1@peopledimension.co.za
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS80MDU0NjE1Mjk/c291cmNlPWd1bXRyZWU=&jid=1404488&xid=405461529
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Company that specializes in importing, distribution and processing of foods that is based in Montague Gardens, is in need of a Quality Control Assistant. The ideal candidate must be energetic and out-going, with a smart appearance and professional manner, who can work independently and with a team. Minimum 2 – 3 years’ experience within a similar environment.Responsibility:You will be responsible for but not limited to:
Control quality and ensure food safety compliance
Perform daily/weekly verification checks on equipment, i.e. start-up and line changeover checks
Accurately record inspection and test results
Assist in verifying non-conforming stock
Report product deviations and food safety concerns
Assist in sample collection and submission for external evaluation
Assist in conducting monthly hygiene inspections
Controlling documentation and records within the Food Safety Management System – COCs, Specifications, uploading to paperless system
Ensure all raw materials received, complies to acceptance criteria
Report all non-conforming products to Quality Manager
Traceability monitor, exercises, mock recalls etc.
Education:
Matric
B.Sc / National Diploma Food Science / Food Technology / Consumer Science)
Minimum 6 months lab experience will be adv
Computer Literate – MS Office (Word, Excel, Outlook)
Minimum of 2- 3 years’ experience within a food manufacturing environment
Drivers licence essential
Desired Skills & Characteristics:
Fully bilingual with good communication and interpersonal skills
Solid written and verbal communication skills
Customer service attitude
Self-motivated and results driven
Ability to multi-task
Ability to work under pressure
Must be self-disciplined, independent and have high energy levels
Must have a high degree of honesty, integrity and diligence
Attention to detail and a logical thinker
Good time management skills
Sense of urgency
If you are interested in this opportunity, apply with your most recent resume & supporting documents.
Please note should you not receive a response from us within 7 working days; kindly consider your application unsuccessful. We wish you all the best.
Salary: R18 000.00 - R15 000.00 Neg
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Introduction
A leading company in the Butchery/ Meat Industry based outside Pretoria is looking for an experienced New Product Development Manager to join their company.
The candidate will be managing and innovating multiple new product development projects from initial concept to launch, aligning existing products to relevant legislation and customer specifications, and developing and facilitating an inclusive procedure across departments to enable on-time launches of new products within the various product groups.
Duties & Responsibilities
New Product Development
· Manage, identify, research and develop new product initiatives in accordance to the Company Group Strategy.
· Relationship management with customers, ensuring consistent communication regarding new product development initiatives, feedback and follow-up.
· Relationship management with all relevant group departments, ensuring effective communication regarding requirements and actions needed to ensure ROI of new product initiatives and on time launches.
· Research, develop and implement integrated product packaging and labelling strategy to conform to customer requirement.
· Manage and oversee multiple development projects from initial concept to launch.
· Compile food labelling information according to relevant legislation and customer specification.
· Assist in the monitoring of launched products to ensure the quality is maintained.
SHEQ
· Ensure acceptable personal hygiene of all staff at all times.
· Manage correct use of PPE at all times.
· Process and product hygiene standards maintained at all times.
All duties are performed according to the Company group Occupational Health and Safety guidelines and procedures.
Desired Experience & Qualification
Minimum Requirements
Diploma: Food Technology (Required)Degree: Consumer Science / Equivalent (Preferable)2 – 4 years’ relevant technical and Managerial experience
Package & Remuneration
R 35 000 - R 50 000 CTC pm.
Interested?
Please email your CV to hr1@peopledimension.co.za
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8yMjk2Mjc2MjIxP3NvdXJjZT1ndW10cmVl&jid=1124471&xid=2296276221
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Position: Site Engineer
Location: Johannesburg
Minimum Qualifications:
Qualified Electrical Engineer with Mechanical background or
visa versa.
Minimum Experience:
Minimum experience of 7 years as an Electrical Engineering with a mechanical background or exposure.Minimum experience of 7 years in a Managerial position.Minimum experience of 5 years in the food industry.Good understanding and has been directly involved with Automation Projects.Must have formal FSSC22000 training completed.
Job Summary:
To ensure that systems and procedures are put in place to guarantee a hygienic and food safe production environment.Ensure the business is compliant with the latest regulations and standards are complied with for Health and Safety, Statutory Inspection and Good Manufacturing Practices.Monitor and review plant availability to production, achieved through plant maintenance, breakdown support and spare stock availability.To lead and train a team of dedicated workshop employees to meet these objectives.
Reporting Line:
Responsible to: Group Production ManagerIn communication with: Production, Technical Department, Warehouse, Dispatch, Administration
Competencies Required:
Excellent Communication Skills – for confident and professional liaison with internal and external customers and subordinates.Influencing and negotiation skills with all areas of the business, suppliers and customers as required in areas of non-conformance and to bring about change and right first time. The ability to coach others.Determination to see a task through to the end and challenge barriers.Self-motivate and responsible for time management to ensure all duties are completed.A user’s knowledge of standard software systems.Understanding of hygienic design.Displays self-control and ability to work under pressure and make confident decisions.Strong organisational skills.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xNDMxNDI1MDYzP3NvdXJjZT1ndW10cmVl&jid=376930&xid=1431425063
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Job Purpose:
Managing and innovating multiple new product development projects from initial concept to launch, aligning existing products to relevant legislation and customer specifications, and developing and facilitating an inclusive procedure across departments to enable on-time launches of new products within the various product groups.
Reporting to: Head: Product Innovation and Integrity
Output:
New Product Development
Manage, identify, research and develop new product initiatives in accordance to the Group Strategy.Relationship management with customers, ensuring consistent communication regarding new product development initiatives, feedback and follow-up.Relationship management with all relevant group departments, ensuring effective communication regarding requirements and actions needed to ensure ROI of new product initiatives and on time launches.Research, develop and implement integrated product packaging and labelling strategy to conform to customer requirement.Manage and oversee multiple development projects from initial concept to launch.Compile food labelling information according to relevant legislation and customer specification.
Assist in the monitoring of launched products to ensure the quality is maintained.
SHEQ
· Ensure acceptable personal hygiene of all staff at all times.
· Manage correct use of PPE at all times.
· Process and product hygiene standards maintained at all times.
· All duties are performed according to the group Occupational Health and Safety guidelines and procedures.
Minimum Requirements
Diploma: Food Technology (Required)Degree: Consumer Science / Equivalent (Preferable)2 – 4 years’ relevant technical and Managerial experience
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS82MjE4NTcwNjE/c291cmNlPWd1bXRyZWU=&jid=1124826&xid=621857061
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JOB SUMMARY
This position requires a technically focused, task orientated person who can work at high pace in a deliberate predictable manner with great attention to detail, who is highly creative with a passion for food; to assist with the day-to-day running of the pastry kitchen.
ORGANISATIONAL POSITIONING
Department: KitchenReporting to: Head Pastry Sous ChefLocation: At a 5 Star Hotel in Camps Bay, Cape Town
MINIMUM EXPERIENCE AND QUALIFICATIONS
Diploma in PatisserieMust have at least 1 years’ experience in a 5-Star Hotel or Fine Dining EstablishmentGood knife skillsNeat with high regard for personal hygiene and presentationSolid English verbal communication skillsUnderstanding and application of basic math calculationsAble to work flexible hours, weekends and holidays with a long cycle of consecutive workdays
KEY PERFORMANCE OBJECTIVES
To manage section and section staff ensuring that:Section stock levels are correct and where required requisitioned in accordance with SOPMise en place requirements are planned, actioned and handed over in accordance with SOPAll food prepared is done in accordance with recipes an RCH and LHW time standardsSection is set up and managed to maximise productivity and in accordance with Health and Safety and Statutory Hygiene practices and company guidelinesSection’s WIF Stock is cleaned, organised, labelled and rotated in accordance with SOPTo communicate any challenges re. equipment, food and staff to the chef on duty as soon as it becomes knownTo train staff on an ongoing basis to ensure they are always up to standard with current menu recipes and standardsAdvise kitchen management of order requirements for section stock in accordance with business levels ensuring sufficient stock and no wastageEnsure that fridge temperatures are monitored and reported daily
NOTE: Please confirm your vaccination status when applying.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xMzMwMzI1Nzg2P3NvdXJjZT1ndW10cmVl&jid=1080525&xid=1330325786
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Executive ChefJob Opportunity at C3 Food ServicesJob Title: Executive ChefLocation: JHB Contract Type: Fixed-term ContractC3 Food Services are looking for a dynamic executive chef to manage one of our catering operations in JHB. The catering service provides executive lunches/dinners and high-end functions. You will oversee a team of 23 staff currently and ensure a seamless and professional service. Attention to detail and experience working in a demanding environment is a must. Administration skills will be required.Key responsibilities * To prepare dishes according to the agreed specification and menus.* To ensure all dishes are prepared to the correct recipe and that high-quality produce is used at all times.* To work with the kitchen brigade to develop menus and offers which reflect customer demand .* To deal with customer comments in a positive way and inform management.* To ensure food displays are attractive and appetizing.* To attend daily meetings with with food production staff to ensure smooth running of the kitchen.* To follow clean as you go procedure* To produce all products in compliance with company standards relating to portion control and preparation.* To respond to the pace of work in terms of speed of work and productivity.* To comply with the company standards regarding wastage.Core Competencies, Experience and Qualifications*Culinary diploma* Matriccertificate * 5 yearsproven working experience as a Chef *Excellent record of kitchen management*Knowledge of Food Safety Management System* Abilityto work efficiently and keep calm, under pressure* Abilityto work quickly but efficiently* Abilityto work well in a team* Goodcommunication skills* Highstandards of personal hygiene* Aninterest in food and cateringPlease send your CV and motivation to info@c3foodservices.co.zaC3 FoodServices promotes the principles of employment equity, aligned with theEmployment Equity plan and objective.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMjY2XzUyNDI1X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1197571&xid=1266_52425
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A well-established organization in Bloemfontein is seeking a Food Health & Safety Manager to join their team. Salary will be discussed in interview.
*PLEASE NOTE: *
*Should you apply for this vacancy and your skills and experience DO NOT match the inherent REQUIREMENTS of this position, YOUR APPLICATION WILL BE IMMEDIATELY DELETED. Please ensure that you READ and understand this advertised position BEFORE sending your CV to us, or otherwise you will just be wasting YOUR time and ours.*
*Disclaimer:*
*Please note that only short listed candidates will be contacted. Therefore, if you have not received any correspondence within two weeks of your application, you have been unsuccessful*
* Ensuring the required quality, safety, hygiene and environmental standards are implemented, maintained and improved
* Ensuring hygiene standards, cleaning procedures, practices and equipment are continually re-evaluated and in line with best practice, customer guidelines and legislation
* Experience on cleaning procedures in food manufacturing areas, correct use of cleaning materials (from handling, to storage and documentation)
* Maintain SHE Training records
* Training staff
* Experience in measurement of temperatures for refrigeration and product storage/manufacture
* Experience in product ingredient traceability
* Experience in product specification development.
* Experience in proper implementation and maintenance of good food safety practices
* Experience in maintaining all records and proper recording of information to be compliant with regulations
* Managing issues related to food quality and production.
* Reporting and responding to the bi-annual audits
* Ensuring the audits are passed with a minimum of 90%
* Highlight issues, co-ordinate tasks and responses, monitor and ensure actions are followed up until completion.
* Extract information and data to create and produce reports and required stats
* View near miss/accident reports and support with queries, response reviews and any necessary escalation
* Work cross departments to maintain HSE documentation
* Ensure data is reviewed and updated in line with procedures
* Assist with company training, including arranging courses, booking the venue and preparing the facilities
* Attend HSE team and committee meetings, take minutes and process any actions
* Distribute any communications and bulletins throughout the department
* Raise purchase orders, collate records for audits and risk when required
* General Administration
* Develop and execute health and safety plans in the workplace according to legal
* guidelines
* Prepare and enforce policies to establish a culture of health and safety
* Evaluate practices, procedures and facilities to assess risk and adherence to the
* law
* Conduct training and presentations for health and safety matters and accident
* prevention
* Monitor compliance to policies and laws by inspecting employees and ope
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xNTU1XzIxNjQxX180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1176731&xid=1555_21641
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Area: Hoedspruit, LimpopoA well-established group of Private Luxury Game Resorts are in search of an Executive Chef with Kosher ExperienceJob Description Menu engineering, Designing specials according to seasonal changes.Controlling food costs and purchases.Planning production in kitchen with several functions happening at the same time with complex menus with scheduling other head chefs to their functions to run.Manage and implement menus together with purchasing for each function and preparing recipes and dishes for menus engineeredImplementing hygiene and safety standardsQuality controlStaff registryRunning day to day operations seasonal specialsTrain and manage kitchen personnelPlanning dietary requirementsDay to day running of the kitchen adhering to companies policies and proceduresEnsuring Levels of discipline are maintained at all timesSupervise/coordinate all related culinary activitiesEstimate food consumption and requisition or purchase foodSelect and develop recipesStandardize production recipes to ensure consistent quality and establish presentation technique and quality standardsPlan and price menus and ensure proper equipment operation/maintenanceEnsure proper safety and sanitation in kitchenSupervise kitchen personnel with responsibility for hiring, discipline, performance reviews.Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniquesControl expenses, Budgets Cost Of Sales, HACCP trainingSelect and develop recipes and standardize production recipes to ensure consistent quality from corporate to private functions, weddings, breakfast, lunches and dinners, a la carte and harvest tablesCatering for large scale events functions. Qualifications Professional Cookery Diploma.Formal Culinary or Catering Management Diploma. Skills Previous Experience
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzcwMjA0X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1177652&xid=1109_70204
2y
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A well-established organization in Port Elizabeth is seeking a Butchery Manager to join their team. Salary is market related
*PLEASE NOTE: *
*Should you apply for this vacancy and your skills and experience DO NOT match the inherent REQUIREMENTS of this position, YOUR APPLICATION WILL BE IMMEDIATELY DELETED. Please ensure that you READ and understand this advertised position BEFORE sending your CV to us, or otherwise you will just be wasting YOUR time and ours.*
*Disclaimer:*
*Please note that only short listed candidates will be contacted. Therefore, if you have not received any correspondence within two weeks of your application, you have been unsuccessful*
* Estimate requirements and order meat supplies, negotiate with representatives from supply companies to determine order details.
* Receive, inspect, record and store meat upon delivery, to ensure meat quality and safety
* Wrap, weigh, label, and price cuts of meat
* Prepare and place meat cuts and products in display counter, so they will appear attractive and catch the shopper’s eye.
* Prepare special cuts of meat ordered by customers
* Supervise other butchers or meat cutters and schedule work activities, rotes and holidays in consultation with management, ensuring butchery opening times are maintained and fully staffed. Also offer on-the-job training and coaching to junior butchers and motivate and develop your team including setting objectives & strategies.
* Add up sales, and on occasion, collect money from customers.
* Ensure that all food hygiene and safety standards are met and keep up to date with industry standards
* In consultation with senior management from time to time as agreed and appropriate run special offers, customer loyalty schemes and similar.
* Inspect equipment regularly to ensure it is in good working order and safe to use
* Have a minimum of 3 years’ experience in Butchery & Production within the retail environment
* Have previous experience in a processing plant/abattoir
* A Tertiary Qualification will be an advantage
* Have excellent communication, problem-solving & interpersonal skills
* Have a valid Matric Certificate
* Be accurate & have attention to detail
* Be customer orientated & assertive
* Be bilingual
Salary will be discussed in interview
* Have a minimum of 3 years’ experience in Butchery & Production within the retail environment
* Have previous experience in a processing plant/abattoir
* A Tertiary Qualification will be an advantage
* Have excellent communication, problem-solving & interpersonal skills
* Have a valid Matric Certificate
* Be accurate & have attention to detail
* Be customer orientated & assertive
* Be bilingual
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xNTU1Xzg5MjlfXzQ5Nz91dG1fc291cmNlPWd1bXRyZWUmdXRtX21lZGl1bT1mZWVkJmtleXdvcmQ9&jid=1137379&xid=1555_8929
2y
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Quality
Control Assistant
Full-time
Salary: R17 000,00 -
R18 000,00 per month
Our Client a Company that specializes
in importing, distribution and processing of foods that is based in Montague
Gardens, is in need of a Quality Control Assistant. The ideal candidate must be
energetic and out-going, with a smart appearance and professional manner, who
can work independently and with a team. Minimum 2 – 3 years’ experience within the
Food Manufacturing industry.
You will be responsible for but not
limited to:
·
Control quality and
ensure food safety compliance
·
Perform daily/weekly
verification checks on equipment, i.e. start-up and line changeover checks
·
Accurately record
inspection and test results
·
Assist in verifying
non-conforming stock
·
Report product
deviations and food safety concerns
·
Assist in sample
collection and submission for external evaluation
·
Assist in conducting
monthly hygiene inspections
·
Controlling
documentation and records within the Food Safety Management System – COCs,
Specifications, uploading to paperless system
·
Ensure all raw materials
received, complies to acceptance criteria
·
Report all
non-conforming products to Quality Manager
·
Traceability monitor,
exercises, mock recalls etc.
Education:
·
Matric
·
B.Sc / National Diploma
Food Science / Food Technology / Consumer Science)
·
Computer Literate – MS
Office (Word, Excel, Outlook)
·
Minimum of 2- 3 years’
experience within a food manufacturing environment
Desired Skills & Characteristics:
·
Fully bilingual with
good communication and interpersonal skills (Afrikaans and English)
·
Solid written and verbal
communication skills
·
Customer service
attitude
·
Self-motivated and
results driven
·
Ability to multi-task
·
Ability to work under
pressure
·
Must be
self-disciplined, independent and have high energy levels
·
Must have a high degree
of honesty, integrity and diligence
·
Attention to detail and
a logical thinker
·
Good time management
skills
·
Sense of urgency
If you are interested in this
opportunity, apply with your most recent resume & supporting documents. to marelize@edgepesonnel.co.za
Please note should you not receive a
response from us within 7 working days; kindly consider your application
unsuccessful. We wish you all the best.
6d
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Preparation of organisation for State Vet, Woolworths, PPECB, MHI audits. Ensure all warehousing staff operating in line with Company SOPs and Code of ConductEnsure all warehouse operations and facility are in compliance with Regulatory bodies (DALLRD, PPECB, OHS Act, State Vet)Design and Implementation of Customer Complaint Register to accurately track and manage customer complaintsDesign and Implementation of various Maintenance and cleaning schedules to ensure effective Maintenance and cleaning of FacilityDaily Facility inspections to identify areas of concernDesign and implementation of control documents to ensure all maintenance work is logged.Ensure efficient warehousing operations that are in line with company SOPs, customer requirements, official regulations, Good Distribution Practices and FSSC 22000Design and Implementation of Non-Conformance register to manage non-conformances.Compiling and updating food safety manuals and associated documentsTracking and monitoring of effectiveness of food safety management system and continual improvementEnsure State Vet inspections are booked timeously, and corresponding documentation sent to clients.Daily inspections to ensure product, racking and cold rooms are in a neat, safe and hygienic condition at all times.Ensure all incident reports are completed and filed by respective parties.Ensure all round compliance of service providers and 3rd party transportersSupplier selection, monitoring and evaluationVetting and signing off on Service Level Agreements with Suppliers/Service Providers.Training and assessment of staff through designed training programs.Manage staff compliance with regards to government regulations (Medicals, Operator Licences) Ensure all emergency evacuation processes are up to date and drills practiced.Ensure enforcement and management of OHS Act and associated processes. Compilation of reports and trend analysis for quality and food safetyControl and monitor traceability systemsConduct internal auditsCompiling and conducting Management reviews Collection of samples for micro testing.Implement and maintain management systems
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzcyMzMzX180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1183694&xid=1109_72333
2y
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Our client is looking to employ two (x2) professional Chefs De Partie to amaze the patrons of their establishment with excellent cooking according to the chefs recipes and specifications. Location: Stellenbosch Responsibilities: Maintain control of stocks in area of responsibility.Maintain health, hygiene and safety requirements.Control quality, quantity and cost price of all dishes prepared in area of responsibility.Ensure that the area of responsibility is kept clean and tidy at all times.Ensure that the Sous chef is informed on ingredient orders, maintain par stock levels and accept and store food deliveries according to SOPs.Ensure proper handling and storage of food in line with HACCP requirements.Ensure that all mise-en-place is always freshly prepared and on time.Ensure that all dishes are correctly garnished, have the correct portion and sized and are presented on the prescribed serving dish in the prescribed manner.Follow the guidance of the Executive or Sous chef and have input in new ways of presentation or dishes.Put effort in optimizing the cooking process with attention to speed and quality.Help to maintain a climate of smooth and friendly cooperation. Requirements: Grade 12 & Chef Certificate/Diploma.Photos or portfolio of dishes prepared by the candidate.Must have own transport with valid drivers license/reliable transport.Preferably 1-2 years previous experience as a Chef De Partie.Excellent interpersonal- & communication skills, written and verbal.Able to work in a team.Ability to maintain a professional working relationship with all departments and across cultures and religions.Comfortable in dealing with very distinguished clientele.Friendly and helpful.Professional manner and attitude.Punctual & self-disciplined.Attention to detail.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5Xzc0MTE5X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1189222&xid=1109_74119
2y
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