Please note that our Terms of Use and Privacy Notice are applicable.
On Promotion in Jobs
Filter & refine
Clear All
Suggested
Results for quality controller food safety in Jobs in South Africa
1
SavedSave
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
21h
1
SavedSave
JOB ROLE
FUNCTIONAL RESPONSIBILITIES
Line Management of Kenya Operations
As General Operations Manager you are end-responsible for the management of all operations
in Kenya. This includes amongst others:
Line management of all employees in Kenya; their performance and developmentEnsuring that the various Kenya guest-facing units deliver guest services / experiences in line with the agreed standards & definitions; idem for agent servicesEnd-responsible for the consistently strong and cost-efficient performance of support functions including resupplies, fleet management and asset management / maintenanceEnsuring that the Kenya operations meet the company’s Group policies, procedures and standards at all times, including a/o health & safety and admin controlsEnsuring that all assets and equipment are kept in excellent conditionStrong general performance of the company’s Kenya operations against set management objectivesStrong financial performance of the company’s Kenya operations against its Operating Budget as well as good management of CAPEX against CAPEX budgets/plans
Your Profile
We are looking for an experienced, well-rounded GM-like Operations Manager with the following profile:
Minimum 10 years of experience in various operational management roles (Africa experience and tourism industry experience a must)Strong organizational and logistic skills in leadership positions in organisations with >150 staffEffective at managing and training/coaching middle managers and staffEffective at crisis management and good at making instant decisions; ability to multitask and prioritize in a challenging environmentGood working knowledge & experience in the majority of the following areas:Logistics/resupplyCost managementHRMenus, food quality and food presentationSome bush/guide knowledgeAsset & fleet maintenance managementAbility to build good working relationships with people at all levels from camp staff to the Board of DirectorsProven ability to handle complex intercultural people matters, with cultural sensitivity and awarenessPassion for positive impact and wildlife tourism as well as community developmentMinimum degree or diplomaStrong verbal and written communication skills and ability to structure and present work plans and ideasIndependent ‘getting things done’ mentality; willing to work hardSwahili a preference
Location & Travel Requirements
You will be based in Nairobi with frequent tra...
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS83MTg4NDg3Njg/c291cmNlPWd1bXRyZWU=&jid=1210322&xid=718848768
21h
1
SavedSave
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
1d
1
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
1d
1
SavedSave
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
1d
1
SavedSave
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
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8xODg3MjA5MzEzP3NvdXJjZT1ndW10cmVl&jid=1695470&xid=1887209313
1d
1
SavedSave
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
1d
1
SavedSave
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
1d
1
SavedSave
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 ...
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8yNTg1NjcwNTE2P3NvdXJjZT1ndW10cmVl&jid=1750631&xid=2585670516
1d
1
SavedSave
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
1d
1
SavedSave
Our client in the FMCG Industry, based in the Queenstown is currently looking to employ a Production Manager.
An awesome career opportunity awaits.
Requirements:
Grade 12 and/or Equivalent.National Diploma/Degree in Production Management.At least 5 years’ management 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.
Responsibilities:
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 note should you not receive a response within two weeks of applying please consider your application unsuccessful.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS8zOTMxOTczMjM/c291cmNlPWd1bXRyZWU=&jid=1459247&xid=393197323
1d
1
SavedSave
VACANCY ALERT!!An opportunity has arisen with our client, a 5-star lodge near Paterson, for a Chef de Partie. This is a live-in position.
Duties:
Knowledgeable and ability to produce a variety of authentic and innovative cuisines
Support the kitchen management team to ensure that the kitchen is ready for service before the beginning of each shift
Stay up to date with changes in policies, ways of working and standards in the industry
Responsible for ensuring all equipment, tools and machinery are properly handled and cared for
Follow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all times
Support the kitchen management team to ensure that all kitchen records are appropriately maintained
Ensure adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislation
Support the other kitchen sections to ensure that the work is completed in a manner that allows guests to receive the highest level of personalised service at all times
Requirements:
Diploma or other formal qualification in Culinary Arts
Completed commercial cookery apprenticeship or equivalent
At least 3 years experience in producing up-market cuisine
Demonstrated previous experience in this position at a 5-star Lodge/Hotel
Hold a current food handler health card or HACCP/Food Safety certificate
Be able to speak and understand English
Knowledge of GAAP POS and MS Excel
Good knowledge of food costing and wastage control
Sober habits
Ability to work well in a team and under high levels of pressure
Good knowledge of F&B Service
SECTOR: Hospitality / Hotel
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93ZWJhcHAucGxhY2VtZW50cGFydG5lci5jb20vd2kvYXBwbGljYXRpb25fZm9ybS5waHA/aWQ9c3RhZmZzb2xzJnZhY2FuY3lfcmVmPVBFMDA1ODQ3L0FL&jid=1781659&xid=PE005847/AK
1d
1
SavedSave
An exciting new opportunity has arisen with our client in the Hospitality industry, a well-established 5-star lodge.
Duties:Stay up to date with changes in policies, ways of working and standards in the industry.
Run relevant shifts as required and conduct pre-shift briefings between front and back of house.
Manage interactions with guests regarding menu requests/dietary requirements and ensure effective communication of all guest-related matters to the Lodge team in a timely manner.
Follow all standard operating procedures for service to guests, ensuring exceptional food quality is provided to guests at all times.
Support the kitchen management team to ensure that all kitchen records are appropriately maintained.
Ensure adherence to all relevant food safety, security and health and safety policies, processes and procedures ensuring compliance with local legislation.
Assist with managing junior kitchen staff during preparation and service.
Support the other kitchen sections to ensure that the work is completed in a manner that allows guests to receive the highest level of personalised service at all times.
Requirements:Diploma or other formal qualification in Culinary Arts
At least 5 years’ experience at a 5-star Lodge/Hotel, with a minimum of 2 years’ experience at a CDP level
Hold a current food handler health card or HACCP/Food Safety certificate
Knowledge of GAAP POS and MS Excel
Good knowledge of food costing and wastage control
Driver’s license preferable
Good knowledge of F&B Service
SECTOR: Hospitality / Hotel
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93ZWJhcHAucGxhY2VtZW50cGFydG5lci5jb20vd2kvYXBwbGljYXRpb25fZm9ybS5waHA/aWQ9c3RhZmZzb2xzJnZhY2FuY3lfcmVmPUUuTDAwMTg1NC9BSw==&jid=1781658&xid=E.L001854/AK
1d
1
Our client based in Coega, Port Elizabeth, is looking for an experienced Food Safety and Quality Compliance Officer; preferable with fruit industry experience.
EDUCATION AND EXPERIENCE REQUIRED:
Grade 12;Tertiary qualification (advantageous);3 years minimum experienceFruit industry knowledgeExposure to and understanding of implementation of OHSAS, food safety, HACCP and Siza, globalgap
PURPOSE OF THE POSITION:
Coordinate and monitor the implementation of the Companys Health and Safety policy.To ensure that the Company and its Contractors comply with the requirements of legislation by monitoring contractor compliance, attend and report at safety meetings and ensure statutory and regulatory compliance.To ensure that all products meet the standards set by both the company and regulatory authorities. They may develop and review quality and safety policies and manage audits by third-party inspectors.
KEY RESULT AREAS:
Analyse quality control reports from the receivers and feedback to growers.Maintenance of food safety accreditation: BRC and SizaRetention sample information is collected and analysedMaintain timely and professional communication with management, employees, and customers;Ensure that Quality Assurance procedures are strictly adhered to;Investigating and setting standards for quality and health and safety;Conduct Incoming shipment/delivery quality inspections on all produce linesPass on the information from the upper management to the employees and vice versa;Determining, negotiating and agreeing on in-house quality procedures, standards and specifications.Acting as a catalyst for change and improvement in performance and quality.Complete paperwork efficiently; andAd hoc duties and responsibilities assigned by Senior Management.
Please consider your application unsuccessful if you have not heard back from us within 2 weeks.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly93d3cuZGl0dG8uam9icy9qb2IvZ3VtdHJlZS80MzIzNTU2MzE/c291cmNlPWd1bXRyZWU=&jid=1481587&xid=432355631
1d
1
SavedSave
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
1d
1
SavedSave
Job title: Ready-to-eat Production Manager Our client, based in the Cape Wineland area, is in the food production industry and they are looking to hire a Ready-to-eat Production Manager to join their team as soon as possible.Requirements:A degree in food science, engineering, or a related field (or equivalent work experience).A proven track record with 2 – 3 years’ hands-on experience in a ready-to-eat food production setting.In-depth knowledge of food safety regulations and a commitment to quality assurance procedures.Fluent in both Afrikaans and English.Outstanding leadership abilities with effective communication skills.Flexibility to embrace overtime, night shifts, and weekends as the operational rhythm demands.Responsibilities:Spearheading and optimizing our ready-to-eat production processes, ensuring a seamless and consistently high output.Enforcing stringent quality control measures to guarantee our ready-to-eat products surpass the highest standards of quality and safety.Guiding and nurturing a team of production professionals, cultivating a collaborative and vibrant work environment.Collaborating with stakeholders, suppliers, and customers on groundbreaking new product development (NPD), ensuring the fulfilment of customer expectations.Keeping a vigilant eye on inventory levels, orchestrating orders, and steering supply chains to uphold production efficiency.Continuously assessing and enhancing production processes, uncovering opportunities for cost savings and quality enhancements.Ensuring unwavering compliance with all pertinent food safety and regulatory standards.This position is based on site and is full time, Monday-Friday. Starting date: As soon as possibleLocation: Cape WinelandsSalary: R40 000-R45 000 Please apply online if you meet the above-mentioned requirements.Please assume that your application was unsuccessful If you have not been contacted within 4 weeks.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA4XzE3NzE4MF9fNDk3P3V0bV9zb3VyY2U9Z3VtdHJlZSZ1dG1fbWVkaXVtPWZlZWQma2V5d29yZD0=&jid=1776413&xid=1108_177180
1d
1
SavedSave
The Monets Kitchen is now accepting applications for a Commis someone with drive and passion for the industry, with the ability to keep up with the high pace, and a sincere commitment to exceed expectations.The ideal candidate will be creative, have a keen eye for detail, be able to work in a fast paced, highly pressurised environment, be able to lift, carry and handle large utensils and food produce and be able to work long and flexible hours.We consider the following as essential: Qualifications & Experience: Grade 12 or equivalent, coupled with 6 months formal chefs training, At least 1 years working experience in a quality production kitchen,Experience within a pastry and 4*/5* environment will be advantageous.Duties & Responsibilities (areas and indicators listed are not exhaustive and may be changed / supplemented to accommodate business needs from time to time): Food preparation as per specific area, according to specified menus, standards and in line with costing and portions;Care of operating equipment cleaning, repair, storage;Adherence to all health & safety requirements including utmost cleanliness, recycling, pest control & general waste management.Adverse working conditions: Must be prepared to work weekends & Public holidays;Must be prepared to work shifts.If you believe you have suitable experience and qualifications, please apply online.Application Process: Closing date: 15 May 2022 Where to apply:
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzkyMTA4X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1238152&xid=1109_92108
2y
1
SavedSave
The Links Kitchen is now accepting applications for a Commis someone with drive and passion for the industry, with the ability to keep up with the high pace, and a sincere commitment to exceed expectations.The ideal candidate will be creative, have a keen eye for detail, be able to work in a fast paced, highly pressurised environment, be able to lift, carry and handle large utensils and food produce and be able to work long and flexible hours.We consider the following as essential: Qualifications & Experience: Grade 12 or equivalent, coupled with 6 months formal chefs training,At least 1 years working experience in a quality production kitchen,Experience within a pastry and 4*/5* environment will be advantageous.Duties & Responsibilities (areas and indicators listed are not exhaustive and may be changed / supplemented to accommodate business needs from time to time): Food preparation as per specific area, according to specified menus, standards and in line with costing and portions;Care of operating equipment cleaning, repair, storage;Adherence to all health & safety requirements including utmost cleanliness, recycling, pest control & general waste management. Adverse working conditions: Must be prepared to work weekends & Public holidays;Must be prepared to work shifts.If you believe you have suitable experience and qualifications, please apply online.Application Process: Closing date: 20 March 2022 Where to apply:
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzczMjI4X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1186231&xid=1109_73228
2y
1
SavedSave
Employer DescriptionLuxury Private Game Reserve, Located in Pilansburg.Job DescriptionHead Chef Roles & Responsibilities will be as follows: All food production (including that used for restaurants, functions etc) Menu Development. Costing of Menus, Recipes and Over Heads. Supervise and Train Staff. Develop and Monitor Budget costs for the Kitchen. Maintain the Highest Professional Food Quality presenting on the Best. Adhering to Strict Sanitation Standards. Responsible for the Smooth running of the Kitchen. Head Chef to be Confident and available during service times to Interact with Guests on request. Ensure that Guest queries and complaints are dealt with in a Swift and Courteous Manner. Achieve Guest Satisfaction, Ability to take Control in a Calm manner while under pressure, Motivate staff, Creative, Planning of menus and costing, Compare prices of stock and ingredients with suppliers, Ensure that all standards and SOPs are adhered to, Regular training of staff, Ensure kitchen hygiene is being adhered to at all times, Track wastages daily, Stock take. Check all deliveries. Insure the Kitchen is run in a Environmentally Friendly Manner.QualificationsMatricDiploma in Professional CookerySkillsMinimum 5 years experience in a Golf and Spa Resort Environment, Valid South African drivers license, Working knowledge of various computer software programs, Comply with Health and Safety Regulations, Microsoft Office.BenefitsAccommodationMeals on Duty
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzkxNzkyX180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1237189&xid=1109_91792
2y
1
SavedSave
Our client in the FMCG industry is looking to hire a Quality Systems Controller.Duties and Responsibilities AIB, Yum, Food Defence, FSSC and SQMS standards implementation and managing of systemsSPC (WinSPC and Sightline) performance monitoring and problem solving. Compile reports for regional and global directors.Document Control system (Reviewing of procedures, programs, policies, SOPs, work instructions and records)Auditing and training on the above-mentioned document control system.Systems implementation and update.Verification and validation of CCPs.Supplier Performance monitoring and Approval (provision with specs, COAs, data sheets, supplier audits, delivery conditions, Continuous Guarantees etc).Distribution centre audits.Compile training manuals and train associates (employees) on Quality and Food Safety.Assist R&D during trial runs.Conduct shelf-life tests, nutritional analysis, and chemical testing.Conduct validation studies.Conduct kinetics studiesEnvironmental program monitoring; uploading on Aybit system; follow up on out of spec results; reporting to managers and regional directors.Process orders on SAP system.Raising non-conformances internally and externally; follow up and close out of investigation proceedingsCustomer Complaints (Major - Report writing and investigation and Minor - Digistics website)- update on Qlik Sense.HACCP team leader backup - Part of HACCP implementation and monitoring. Attend and lead meetings in absence of QS Manager.Compile KPI and Spec compliance reports to be sent to customers.Conduct Internal Food Safety audits; Control, issue, and update Documentation audits; Conduct internal Yum audit twice annually; Conduct annual SQMS audits.Conduct self-inspections with departmental teams and follow up on action plans.Conduct Ninja audits with QCs once a month.Involved with Regulatory authorities including Halal and Kosher. Must stay updated with regulatory requirements.Back-up for Quality Controllers when needed.External audits preparations and C/Action plans.Adhoc tasks as and when requested by the QS and Country QS managerRequirements Diploma or BTech in Food Technology or Degree in Food Science or equivalent qualification.Minimum 2 years experience in FMCG environment (Bakery preferred)Minimum 2 years experience in a supervisory capacityGMP-Good Manufacturing PracticesHACCP- Hazzard Analysis and Critical Control PointSQMS- Supplier Quality Management Systems.AIB and/or YUM StandardsFSSC 22000Food Defence Skills Required Excellent administrative/document control skills.Very good understanding of Quality and Food Safety systems and its implementation.Must be able to handle pressure, irregular hours and be dedicated.Be a self-starter, have good decision-making skills and not be easily influenced.Take initiative and b
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5Xzc0ODAwX180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1190784&xid=1109_74800
2y
Save this search and get notified
when new items are posted!
