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Please forward us your CV and
Personal ID photo to
whatsapp:0739909953
or email:justadsjhbsa@gmail.com,
If you are qualified the position, we will get back to you ASAP.
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
11d
City Centre
Results for food safety in Jobs in South Africa
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Job Purpose: Plan, coordinate and control production, packing/ distribution for production WITHIN DAIRY - if you do not come from dairy do not apply
Main responsibilities:
Operations
Quality and Food Safety
distribution
Equipment Maintenance
Staff and Safety
Secondary responsibilities:
Staff communication
Ad hoc related tasks
Education and Experience:
4-5 years minimum production management experience - non negotiable within dairy
Relevant qualification
Ice cream manufacturing - advantage
Strong leadership
Business acumen
Fluent in Afrikaans due to staff culture
Competencies:
Judgement
Influencing
resilience
leadership
Maths
indepth knowledge of processing equipment and process
Equipment Operations:
blender
separator
Pasteurizer
homogenizer
feed pump
filler
Skills to operate the CIP system
Label machine operation
Good knowledge of following systems:
System Management, Quality and Food safety
social accountability system
stock control
Health and safety
conflict resolution
conduct interviews
If you do not meet the above please do not apply
Full ref and criminal checks will be done
Only SA to apply
If you do not hear back within 4 days, you have not been selected to proceed.Responsibility:Please see above
IF YOU DO NOT HAVE RECENT DAIRY EXPERIENCE DO NOT APPLY - IT IS A REQUIREMENTSalary: R40000Job Reference #: ProductionConsultant Name: Carol Ann Farrelly
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WAREHOUSE ASSISTANT MANAGER / PORT ELIZABETH – Our client is looking to employ a manager with the ability to manage 15 staff members that include drivers, pickers, supervisors and general assistants. Must have a valid drivers and own transport as will be a key holder, preferably residing within 20km radius of Deal Party.
Minimum Requirements;
Minimum of 5 years Supervisory/Management experience in the Distribution/Logistics industry
FMCG/Wholesale/Retail/Food Distribution experience with up to 1600 different food & grocery items
High level of trust, integrity, honesty, reliability and work ethic
As a final check on all products coming in and loaded out must be able to read, interpret unit of measures and quantities as per selling unit and count accurately
Ability to manage staff, control staff breaks and productivity in the execution of all tasks
Ability to multi-task, think on your feet, co-ordinate multiple tasks at the same time
Geographical knowledge of P.E., Surrounds, Karoo and Coastal town for routing purposes
Customer centric/focussed approach in the execution of all duties related to inbound and outbound
Good Computer Skills (Excel, Email)
Fluent in English – Read, Speak and Write
Basic HR knowledge
Must be good with numbers
Must be an Active and hands-on individual
The suitable Candidate will;
Be responsible for all Supplier delivery/receiving; All customer deliveries picking, loading out
All inter branch receiving and picking, loading out; All returns from customer/suppliers and inter branch goods
Investigations on stock movements, accuracy
Control product movement to correct locations within the facility to maintain product integrity
Housekeeping/Sanitation;
Health & Safety; Food Safety;
Timekeeping;
Control;
Accident/Incident investigations
Stock security
Inventory/stock controls/Cycle counts/Investigations/stock movements
Salary: Market related + monthly performance-based bonus
Hours of work: Monday to Friday 07:00 to 17:00/Sat 08:00 to 11:00 and Public Holiday as and when required/open
Application Process: Online applications will receive preference, https://www.dittojobs.com/jobs/view/415484296 ensure to upload a head and shoulder photo, alternatively you can e-mail solutions@workafrica.co.za, using Warehouse Assistant Manager PE as a reference. If you don’t hear from us within 3 weeks of your application, please consider your application unsuccessfulJob Reference #: WAMPEConsultant Name: Claire OReilly
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Food Lover’s Market Stellenbosch requires a kitchen supervisor.
Individual must have the necessary knowledge required and the ability to lead a
team.
Duties will include (but is not limited to):
·
Day to day running of production kitchen.
·
Daily production planning and execution.
·
Stock control including weekly stock takes, waste
management, ordering and shrinkage.
·
Interacting with customers.
·
Food Safety and hygiene.
·
Developing and planning new products.
Individual must have a minimum of 2 years kitchen supervisor
experience to apply.
To apply forward your CV with contactable references to hr.stellenbosch@flm.co.za.
Position is available in Stellenbosch and individuals within Stellenbosch area
will be considered first. No other vacancies are available and only individuals
meeting the companies’ needs will be invited for interview. Closing date for
applications will be Friday 3 May 2024.
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Job description:
DC Meat is looking for a Maintenance Technician in Paarl.
Our on-site team maintain our Paarl facility and equipment to ensure smooth and safe operation. We are now looking for a service-minded Maintenance Technician to join our team and assist with the daily maintenance operations and repairs.
Key Performance Areas:
· Mechanical Repairs, Checks and Maintenance
· Electrical Repairs, Checks and Maintenance
· Plumbing Repairs, Checks and Maintenance
· Refrigeration Repairs, Checks and Maintenance
· Boiler Repairs, Checks and Maintenance
· Daily Checks, Greasing, Tool Change and Machine setup
Qualification or Skill Required:
· Matric
· 2-3 years’ work experience
· General Knowledge of the operation of food production equipment
· Conceptual/ Analytical Thinking
· Ability to work in a team
· Good information gathering, problem analysis and problem-solving skills
· Excellent time management skills
· Attention to detail
· Physical Stamina and Strength
· Electrical, Plumbing and/or Welding qualifications preferable
Responsibility:Responsibilities:
· Ensure quick turnaround time for equipment breakdowns,
· Read and understand written comments and instructions,
· Ensure that the personal protection, food and equipment safety policies are followed at all times,
· Monitor and maintain all safety and preventative maintenance schedules/systems,
· Ability to work shifts and overtime when required,
· Work in a fast-paced environment under pressure,
· Follow standardized work and adhere to safe working practices continuously,
· Perform necessary pre-operation activities to ensure proper equipment startup and operation on equipment.
· All employees at DC Meat are subject to daily Breathalyzer testing.
Job Reference #: Main2Consultant Name: Chantel Brown
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Fig Leaf Coffee Bar in Boksburg isn't just a place for lattes and laughter,
it's a community hub where passion gets poured into every cup and conversation.
And right now, we're searching for passionate individuals to join our growing
team! We are looking for:1 x Grill Chef1 x Cold Kitchen Chef (Lady)1 x General ChefJoin our team as a Coffee Shop
Chef!We're looking for a passionate
and creative chef to join our growing coffee shop. You'll be responsible for
crafting delicious food offerings that complement our specialty coffee drinks.
Responsibilities:Prepare high-quality breakfast, lunch, and snack items from
scratch, following our established recipes.Ensure all food is plated beautifully and meets our high standards
for presentation.Maintain a clean, organized, and safe kitchen environment.Work collaboratively with baristas to create a seamless
coffee-and-food experience for our customers.Potential for menu development and recipe creation (depending on
experience).We Offer:Competitive salary.Fast-paced and energetic work environment.Opportunity to work with a talented and passionate team.The chance to be part of a growing business in a fun and creative
industry.Qualifications:Minimum 1 year of experience in a professional kitchen (experience
in a coffee shop a plus).Strong culinary skills and a passion for creating delicious food.Ability to work independently and as part of a team in a fast-paced
environment.Excellent time management and organizational skills.A commitment to cleanliness and safety protocols.Ready to join our team?Send your resume and a cover letter telling us why you're the perfect fit for our coffee shop to applications@figleafcoffeebar.co.za
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Retail store
in the heart of Stellenbosch will soon be rebranding and require a butcher/butchery
manager to head up expanding butchery. Individual must have the necessary
product knowledge including different cuts and the ability to lead a team.Duties will
include (but is not limited to):1. Day to day running of butchery.2. Production.3. Stock control including weekly stock
takes, waste management, ordering and shrinkage.4. Profit and sales reports.5. Interacting with customers.6. Staffing.7. Food Safety and hygiene. 8. Merchandising.9. Opening & closing of store.Individual
must have a minimum of 5 years butchery management experience to apply.
To apply forward your CV with contactable
references to archipax105ptyltd@gmail.com. Position is available in
Stellenbosch only and individuals within Stellenbosch area will be considered
first. No other vacancies are available and only individuals meeting the
companies’ needs will be invited for interview. Applicant must provide own
transport. Closing date for applications will be Friday 3 May 2024
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Lodge Manager
Location: Okavango Delta, Botswana
This business is built, almost entirely, on the strength of remarkable people who give passionately to their roles, work tirelessly, and have the guest experience at the core of their focus daily and care of the sustainability of our communities and environment. Every single employee makes a huge difference to our success and our contribution to the world, regardless of their role or function. For this reason, we choose individuals very carefully – they are the strength and the future of this business.
The ideal person/couple would be held in high regard within the tourism industry, they would have a lot of experience in running a 5-star property in a remote area independently, with a good general understanding of lodge operations, finance, and staff management. The couple or individuals should be passionate about hospitality, and have a keen interest in sustainability, conservation and community development.
KEY RESPONSIBILITIES
Relationship building – with – staff, guests, governmental departments, the community, the industry (agents and other lodges)Corporate Social Responsibility – working with the Africa Foundation in community developmentBusiness efficiencies – cost control, local produce, quality of productHR structure – maintaining and enhancing – understanding and adherenceProduct development on guest experience – lodge, food, game experience, all guest touch pointsEngaging – with the people, the culture, the work style, the expectationRegular assessment of the functionality, efficiency and strength of all operational equipment, vehicles, generators and buildingsSustainability – Analyzing the impact Sustainability has on our business and improving itReducing our Carbon FootprintManagement of ResourcesFinancial Management – Providing an oversight role of the lodge financeForecasting – Budget forecasting and ensuring the finance aspect of the lodge keep up with the ever changing business environmentTraining Development – Providing the needed to the team to ensure they are up to speed with the desired service standardsNew concepts and Creative Ideas – Keep abreast with the latest trends of service deliveryHealth and Safety at the workplaceDevelopment of a superior workforcePlan staffing levelsWork with Human Resources staff to recruit, interview, select, hire, and employ an appropriate, right number and quality of employeeshttps://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS80MTE4NDk5OTU0P3NvdXJjZT1ndW10cmVl&jid=1057610&xid=4118499954
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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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Our client is one of East Africa’s long-standing safari companies. They are looking to employ a professional Chef Trainer to be responsible for managing all chef training and Foods & Beverages (F&B) operations and for delivering an excellent guest experience across all their lodges in Tanzania. The successful candidate will be able to forecast, plan, manage and approve all F&B orders in accordance with set par levels and menus.
As the Chef Trainer, you will be tasked with helping to trouble shoot any problems across the lodges, whilst setting and maintaining the F&B standards.
The Chef Trainer is a member of the training team and indirectly the F&B department. The objective of the training department is to constantly train skills in order to improve the quality of service to our guests. As part of the F&B department we aim to offer wholesome lovingly well-prepared meals while ensuring that we engage with our guests to ensure what we offer is well received.
Reporting Relationships
Position Reports to: Group Head Chef Trainer
General Profile
As a chef trainer you will lead by example and must always remain professional. This includes your attire as well as your attitude. A chef trainer is responsible for improving the skills and efficiency of our kitchens while indirectly improving the overall food offering at our camps. He/she will observe all aspects of the F&B offering while in camp and report any irregularities or concerns. While in camp the chef trainer will engage with guests at mealtimes to ensure that meals are well received.
Health & Food Safety
As a trainer he/she will be knowledgeable of food safety guidelines and procedures and will ensure that these guidelines are trained and adhered to. This will include assisting management & camp chefs with cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas at all times. Report maintenance problems, breakages, fire and health hazards, security risks, accidents, lost and found, shortages and any unusual happenings.
Training
As a chef training your main function is to train set curriculum as set out by the group head of training. This training will be reported on a monthly basis. As a trainer you will be asked to assess the progress of each individual and assist in managing their progress.
Enforcing company rules and regulations
It will be your responsibility to ensure that recipes, portion controls, food safety and presentation specifications are adhered to in order to remain consistent. While in camp you will assist with receiving of food items, stock counts and food orders and report any discrepancies to the camp management.
Communication
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS82MTQzNTQyNTQ/c291cmNlPWd1bXRyZWU=&jid=1209461&xid=614354254
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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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Purpose of the Job: Plan, direct and coordinate the operations of the production facility, inclusive of formulating and implementing SOP’s, managing daily operations and full utilisation of plant equipment, raw material as well as people management. In addition to ensure that the plant is maintained in accordance with an approved maintenance programme, including legal and mandatory requirements.
Education, experience and competencies required:• Grade 12 and/or Equivalent.• National Diploma/Degree in Production Management. • At least 5 years’ experience within a Dairy Manufacturing and Packing environment and/or a FMCG/Cold-Chain manufacturing and packing environment.• Fresh Milk, Cheese and Butter experience is a definite advantage.• Valid Driver’s licence, code 08 (EB), without any endorsements.• Proficient in all MS Office applications.• The ability to manage and lead teams towards high-performing production team.• Strong analytical and problem-solving skills.• Excellent administrative and organizational skills, including Project Management skills.• Effective communication skills and change management capabilities.• Detailed oriented.
Key Performance Areas: • Ensure optimal production efficiencies and effectiveness by overseeing the Production Team and processes in line with agreed standard operating procedures, food, health and safety requirements, as well as cost and quality requirements.• Ensure cost effective production through planning, organising and managing the function to support optimal production in line with the designed capacity of the plant, agreed budget, resource plans and targets.• Coordinate and control manufacturing processes and the maintenance on the equipment and machinery.• Accountable and responsible for Manufacturing performance and production outputs and efficient material usage.• Capacity and factory planning.• Staff management, including supervision, training and creating a high-performance team.• Cost and budgetary management and control.• Ensure full statutory compliance to all health and safety and food safety requirements, in line with the relevant standards and SOP’s by ensuring training of relevant persons, audits and corrective active of all findings in collaboration with the Compliance team. • In depth knowledge and the assurance of GMP, HACCP, TACCP, FSSC22000, OHS and affiliated legal compliance framework requirements
Please forward CV and ALL supporting documentation to, caree-lee@profilepersonnel.co.za. Should you not hear from Profile Personnel within 14 days please consider your application unsuccessful for the vacancy. Please note all applications will automatically be added to our database for future vacancies
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8zNzc4MzQ1NTE0P3NvdXJjZT1ndW10cmVl&jid=1321106&xid=3778345514
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KEY OUTPUTS:
Overall responsibility for the effective management and running of Lodge/Camps. To ensure the Lodge and Camps, and brand, are not only maintained but taken to the next level of service standards and excellence.Drive community development projects in conjunction with the Africa Foundation and provide requisite skills and support to ensure effective effort.Develop strategic relationships with local stakeholders including governmental organizations, wildlife organisations and communities, surrounding and involved with Private Game Reserve.Create and maintain a detailed skills development plan for all staff.Responsible for creating an environment where the company culture is continuously met and visible throughout the daily functioning of the lodges.Create an overall strategy and prepare annual business plans for all camps for the year and then oversee implementation thereof within specified time frames and budgets.Overall Day to Day Management of the Camps, and any other related infrastructure within the reserve.Overall Responsibility for budget creation and management, CAPEX structuring, planning and implementation.Ensure all group internal financial controls and systems are in place and strictly adhered to.Overall responsibility for all human resources in the lodge, ensuring all labour relations, leave and medical funds are managed correctly.Create annual and monthly training plans for all departments and structure external training and exchanges with other lodges/ regions where possible.Place and monitor of all lodge operational stock orders and oversee procurement functionCreate camps strategy for guest delight, staff welfare, health and safety and training. Ensure plan is implemented and managed throughout the yearWork with Executive chef to ensure menu and food are aligned to lodge quality standards and requisite guest food scores and food budgets are being met and monitored.Work directly with the Lodge Managers, Assistant Managers, Head Ranger, camp managers and respective departmental Managers to ensure Lodge and Service standards are maintained at all times and ensure costs and budgets are managed and not exceeded.Daily meeting with the management team and Heads of Department to discuss the daily plan, including arrivals, departures, maintenance, food, special requests, bush banqueting.Over and above daily hosting of guests ensure you host all Agents, Media and VIP Groups.Oversee the maintenance and development of all infrastructure across the reserve.Oversee the management of the reserve within parameters of the game reserves operational manual.Overall management and development of the Ground Handling business including compliance to all pertine...
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xODgyNDI4Mzk4P3NvdXJjZT1ndW10cmVl&jid=1520721&xid=1882428398
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KEY DUTIES AND RESPONSIBILITIES
Mould changes blowing equipment, ensure mould changes are complete in defined time framesBottle blowing start-up and processing in moulds that were used for established products to meet QA approvalMaintain good and continuous communication with Mould Change Over Manager, Maintenance and Shift SupervisorPlan and carry out first and second line servicing on a scheduled basis on machinesPerform diagnosis and problem solving on machinesProvide support in colour changes as neededMaintain good housekeeping within the departmentProvide ongoing support to production activitiesResponsible to report any risks identified for Quality and Food Safety Management where food contact product is produced in the plantEnsure on-going awareness of Quality, Food Safety, Environmental and Health and Safety ManagementEnsure housekeeping and general areas facilitates a tidy, neat environment
REQUIREMENTS
Technical qualification and good experience in plastic processingBasic Toolmaking, Mechanical or Electric/Electronic knowledgeAbility to operate forklifts and craneAbility and willingness to work a flexible scheduleMust be able to lift ±30 kgBasic computer skillsHigh cleanliness standards for the machines and work areaIt would be advantageous will be if he/she previously worked on Sidel, Sipa and ALS blow moulders
This is not an AA/EE appointment but preference will be given to South African Historically Disadvantaged Individuals (HDI) candidates.
If you have not received a response within 48 hours of submitting your resume, please consider your application as being unsuccessful.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8yNzUyNjA1NzU/c291cmNlPWd1bXRyZWU=&jid=374811&xid=275260575
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ADMIN SUPERVISOR (COLD STORE)-Stikland, Cape Town -Neg
A Cold Storage Company is in search of a proficient and organized Admin Supervisor.
The main purpose of the role is to provide effective administrative support to the Cold Store operations and Warehouse management. You will be responsible for capturing and monitoring information as well as maintaining data on the Warehouse Management System (WMS). You will also be required to assist with both internal operations and external client operations.
Minimum Skills and Experience:
? Minimum of Matric or NQF Level 4 or higher,
? 3-5 Years of Administration Experience within the Manufacturing/Warehouse Industry,
? Experience in the Cold Storage Environment is Essential,
? Relevant knowledge of Logistics as well as WMS and Distribution Software,
? Knowledge/Experience with Food Safety and HACCP,
? Knowledge/Experience with Occupational Health & Safety,
? Proficiency in Microsoft Office programs,
? Valid Driver’s License,
? Ability to Manage Time effectively and work well under pressure.
Duties, Requirements and Responsibilities Include:
? Receiving, Dispatching and Inventory Control Procedures,
? Must have a good understanding of customs procedures and requirements,
? Operate and manage Warehouse Management Systems (WMS),
? General Administrative Duties and Procedures, including but not limited to Filing, Documenting and Audit Documents,
? Good Telephonic and Interpersonal Communication,
? Handling of Samples,
? Assist with Food Safety Audits and Documentation,
? Handling Customer Queries and Requests,
? Assist with Staff Time Keeping,
? Deliver support between Internal and External Parties,
? Ensure Imported Stock Procedures are followed correctly,
? Communicate Logistics with Management,
? Knowledge/Experience with Supply Chain Principles, Procedures and Practices,
? Administer Receiving Books daily and ensure there are never outstanding GRVs,
? Ensure GIVs for Deliveries/Dispatched Products are accurately Captured and Processed,
Mail anthonyjobs@wcp.co.za
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS9BS0FEMDUwNzIwMjItOD9zb3VyY2U9Z3VtdHJlZQ==&jid=1285695&xid=AKAD05072022-8
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VACANCY: HEAD OF QUALITY AND SAFETY MANAGER – DURBAN (NORTH)
Experienced Head of Quality, Health, Safety and Security is required for a Catering Company in Umhlanga.
Level: Senior
Requirements:
Relevant tertiary qualification, preferably related to economics, environmental management, health, and safety and/or quality management.
ISO, BRC and HACCP experience
A minimum of 12 years’ experience in a suitable environment, including food safety, with at least 5 years in a management role
Project management experience and strong cross-functional knowledge
ISO 9001, ISO45001, ISO14001 – through knowledge of Industry Standards
Valid Driver’s licence
The candidate will need to be comfortable travelling to our remote sites across Africa often.
Skills:
Planning, Organisation, and coordination.
Negotiation
Interpersonal relations to lead and work collaboratively with internal and external stakeholders.
Computer Literacy (MS Office)
Highly developed verbal and written communication
Logical thinking
Problem solving and analytical and evaluative thinking.
Critical Thinking
Able to synthesize information from disparate sources and deliver comprehensive, balanced, and actionable analysis.
Report Writing
Presentation
Ability to leverage technology.
Attributes
Initiative and assertiveness
Tolerance of stress and pressure
Attention to details.
Organizational Awareness
People Management
Effective cross functional communicator within the Company and the Group
Adaptable to change priorities.
Responsibilities:
Strategy Execution
Risk Management
Integrated Quality Systems Management
Strategic Technical Contribution
Operational Management
Budgeting and Finance Management
Reporting
Supplier Quality Assurance
Compliance Inspections and Audits and Impact Assessments
Staff Leadership
Effective Teamwork and Self-Management
Please email: admin1@ritefit.co.za
RITE-FIT STAFFING
PLEASE SUBMIT YOUR CV IN A WORD DOCUMENT.
UNSUITABLE APPLICANTS WILL NOT RECEIVE A RESPONSE.
NOTE: YOU CAN ONLY APPLY FOR THIS POSITION IF YOU HAVE A CURRENT, VALID WORKING PERMIT FOR SOUTH AFRICA.
Consultant Name: Ritefit Admin
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The successful candidate will report to the Technical Manager, responsibilities will include the following:
Job Responsibilities:
Responsible for all the laboratories (Analytical & Microbiology) equipment & reagents – liaise with old/new suppliersEnsure that Laboratories (Analytical & Microbiology) stock levels are managed within the required budget.Drive annual calibration of all laboratory testing equipment including daily verification and calibration of equipmentAdhere to FSSC 22 000 guidelines and continuous implementation of GLPAssist in Annual Capex application + motivationIdentify resource requirements in the microbiology and analytical laboratory. (e.g., the need for new equipment, upgrading of current equipment or the need for more equipment)Annual ring testing/inter lab testing to verify process equipment reproducibility and personnel repeatabilityDrive the isolation system. Including communication, analytical testing, problem solving, decision-making and statistical trendingResponsible for the warehouse investigation system. Including communication, analytical testing, destructive packaging testing, root cause identification, decision-making and statistical trendingPresent food safety data concerning quality control at the monthly & annual food safety meetingsDrive the E-Mark/SANS 1841 system and E-mark AuditsEnsure that daily quality report is completed, with the focus on quality control, and communication to all relevant departmentsEnsue that daily GMP photo report are completed and communicated to all relevant departmentsAssist with the food safety management system (FSSC 22 000 & ISO 9001) including gap audits, internal and external auditsDrive the concession systems and communication of concession summary to the NPD departmentCo-ordination and improvement of corrective & preventative action systems.Daily product quality evaluations and follow up actionHandling & investigation of customer complaints, drawing up reports, statistical trending, and corrective action implementation.Personnel Management
Required qualification and experience
Food Technology Diploma or Food Science Degree3 Year Laboratory experienceKnowledge of GLP, HACCP & ISO
Other Attributes would include:
Ability to communicate effectively at all levelsAbility to troubleshootExcellent computer skillsExcellent administrative skills and accuracySelf-motivated and result driven approach
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Overview
My Client a well known 5 Star Safari Lodge in the Eastern Cape is urgently recruiting for a Deputy General Manager to join their well established team of professionals.
Remuneration Structure
Very Competitive Salary - negotiable based on experience Single status only - Live in position with meals and uniform supplied7 days off per month
Requirements
Tertiary Qualification in Hospitality Management / Hotel Management or similar A minimum of 4 year’s work experience – ideally 2 years as a trainee and in a well-recognized five star hotel or world class lodge, as an assistant managerExceptional Food and Beverage knowledgeFinancial management abilityA hardworking, co-operative mannerHigh standards of service excellence and a passion for the industryAttention to detailExceptional English and a second language would be preferableGood computer literacyExcellent management ability and communication skillsA clear understanding of basic labour law and disciplinary proceduresA developmental approach to staffAssertiveness, patience and good organizational skillsUnderstanding of housekeeping and maintenance proceduresAn awareness of developments within the food and lodge industries, as well as international trends in hospitalityComputer literate. Easipos, Procure, Protel knowledge advantageous.Drivers License - with PDP preferableHealth and Safety Rep would be an advantage
Responsibilities and Key Outputs
Able to add value to the team by ensuring that company policy and procedure is carried out and by bringing a very solid service ethic to the EstablishmentHave a clear understanding of the workings of a lodge, strong communication skills and work well within and between the various departmentsExcellent Guest liaison skills a must in dealing with our guests demandsManagement and training of the lodge staff in line with the Company Standard of ExcellenceEnsure ultimate guest relations in the lodge and that the “at home” personal attention levels are maintainedMaintain the highest standards of housekeeping and maintenance and ensure that style and design is not erodedEffective financial management through the administration of orders and effective stock controlEffective communication and maintenance of lodge relationsManagement of the night porters (SL)
Please note that only candidates that have been shortlisted for interview will be contacted
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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.
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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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Location: Uganda
Company Overview: My Client a leading confectionery manufacturing company based in Uganda, specializing in the production of high-quality sweets, including Cough Drops, Lollipops, and a diverse selection of Boiled Sweets and Candies. With a monthly production capacity of 250 tons, are committed to delivering delicious and innovative products to our customers.
Position Overview: My client is are seeking an experienced and dynamic Confectionery Factory Manager to lead our manufacturing operations. The successful candidate will play a pivotal role in overseeing various aspects of the factory, including operations, production, maintenance, finance, marketing, and human resources.
Remuneration Structure:
Salary : US$ Net - Highly Competitive salary negotiableSingle or Family Status housing providedMeals on dutyAnnual Bonus StructureMedical InsuranceNational Security FundCost of all visa and work permitsCost of all family visas ( spousal Visa etc) Annual LeaveReturn flights annually to point of origin
Key Responsibilities:
Factory Operations: Ensure smooth and efficient day-to-day operations, optimizing processes to meet production targets while maintaining the highest quality standards.Production Management: Oversee the production of 250 tons of confectionery products monthly, coordinating with production teams to ensure optimal output and adherence to safety and quality protocols.Maintenance: Implement and manage maintenance schedules for all machinery and equipment, ensuring minimal downtime and maximum efficiency.Finance: Work closely with the finance department to monitor and manage production costs, budgets, and financial performance indicators.Marketing: Collaborate with the marketing team to develop and execute strategies that promote our confectionery products, identify market trends, and enhance brand visibility.Human Resources: Lead and manage a skilled workforce, ensuring proper staffing levels, training programs, and a positive working environment.
Qualifications:
Bachelors degree in Business, Engineering, Food Manufacture or a related field.Proven experience in a managerial role within the confectionery or food manufacturing industry.Strong leadership skills with the ability to motivate and inspire teams.Excellent understanding of production processes, quality control, and safety standards.Financial acumen and experience managing budgets.Effective communication and interpersonal skills.
How to Apply: If you are ...
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