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1
Position: Product Representative
Location: Pretoria
Job Type: Permanent
Job Level: Junior to Middle
Job Summary:
Customer experience is a really important consideration in the modern world of business. For this reason, it is important that the service offered by the Product Representative to the design and retail customers is of a high standard. As the affordable countertop solution, its the brand that people can trust.
Minimum Education Qualification:
MatricDiplomaHave a valid driver’s license
Personality and Skills
Have a friendly and pleasant attitudeAlways be presentable and properly dressed in the provided uniformBe reliable, responsible, and have the ability to work independently without constant supervisionHave good people skills and be able to communicate in an appropriate wayHave the ability to undertake basic administrative tasks such as report writing and record keepingBe a competent driver and have a clean driving recordBe technically minded and have the ability to learn how to undertake minor technical repairs to installed surfaces where necessaryMust be computer literate
Roles and Responsibilities:
Establish and maintain a good relationship with owners, managers, and designers at each company through regular return visits and good service.Maintain a record of all product marketing material supplied to each showroomAttend all product warrant claims and report to the Market Development Manager on the findingsDeliver and install any product brand display stands that may be requiredSupport sales staff wherever possibleConduct a minimum of 35 to 40 calls per week. Each day’s calls should be planned in a logical basis so that companies that are close to each other are visited on the same daySubmit to the Market Development Manager a weekly call report to act as a record of calls and a database of contacts made.Communicate any matters of interest or changes in market conditions in that report.Plan regular visits to a database of kitchen companies, showrooms, and interior designers/agencies.
On these visits, the focus should be to:
Strengthen the relationship with the business, the individual, and the brandCheck and clean of all marketing and display materialsStock-up on missing samples and brochuresEnsure that all the display material is correctly branded and that all sales personnel know about the brand and...
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10h
2
Experienced Bar Lady with 2 years experience for up class Restaurant in Waverley Pretoria
Send CV and ID to waverleyrestaurant@gmail.com
( Do NOT phone, only send a e-mail)
Regards Mr Kobus Salary: R4200
10h
2
Experienced Pizza Maker
Experienced Pizza Maker with 2 years experience, for up class Restaurant in Waverley Pretoria
Send CV and ID to waverleyrestaurant@gmail.com (Do not phone only send e-mail )
Regards Mr Kobus Salary: R4500
10h
2
Experienced Pizza Maker
Experienced Pizza Maker with 2 years experience, for up class Restaurant in Waverley Pretoria
Send CV and ID to waverleyrestaurant@gmail.com (Do not phone only send e-mail )
Regards Mr Kobus Salary: R4200
10h
2
Experienced Bar Lady with 2 years experience for up class Restaurant in Waverley Pretoria
Send CV and ID to waverleyrestaurant@gmail.com
( Do NOT phone, only send a e-mail)
Regards Mr Kobus Salary: R4500
10h
2
Experienced Bar Lady with 2 years experience for up class Restaurant in Waverley Pretoria
Send CV and ID to waverleyrestaurant@gmail.com
( Do NOT phone, only send a e-mail)
Regards Mr Kobus
10h
1
An opportunity exists for a Services Manager at Life Brenthurst Hospital reporting to the Hospital Manager, Pragna Patel. The successful candidate will be responsible for efficiently coordinating and managing the internal support services and external service providers within the hospital environment to achieve Company objectives of quality, growth and people. Services managed include: Catering, Cleaning, Security, Garden, Hygiene, Pest Control, Medical and General Waste, Laundry and Coffee Shops.
*Effective management of external service providers through:*
* Identifying, together with Group Procurement, applicable services and service providers
* Reviewing SLA and in consultation with Group Procurement, document specific hospital requirements and ensure signature by relevant parties
* Driving and monitoring conformance to SLA, identify gaps and implement corrective action
* Maintaining productive relationships with service providers through regular meetings
* Effective relationship building with internal and external stakeholders
* Participating actively, where necessary, on internal and external review meetings
*Effective quality systems management through:*
* Ensuring customer satisfaction survey is conducted on a regular basis and ensure requirements/complaints are identified, investigated, acted upon and managed appropriately
* Ensuring external stakeholders conform to agreed quality standards and drive conformance to relevant health and safety legislation as it relates to area of responsibility
* Identifying alert and incident trends and drive corrective actions
* Ensuring compliance to ISO 9001:2008 and ISO 1400:2004
* Preparing for and participate in various audits
* Conduct regular audits, walkabouts and checks within the facility including services production areas (kitchens, cleaning storerooms, guard houses etc.)
*Effective financial management through:*
* Participating in budgeting process and monitor performance against budget
* Planning, agreeing and implementing Capex expenditure with hospital management
* Review services benchmark report to effectively manage outsourced services cost and quality metrics
* Ensuring accurate and timeous invoices are received from external suppliers for processing
* Ensuring invoices are captured according to approved catalogues and contracts
* Complete scope changes for all permanent changes in services scope
* Participating in and/or identifying opportunities to improve business processes, systems and resource utilization in order to achieve financial savings
*Effective people management through:*
* Demonstrating visible leadership in respect of LHC values, operating model and strategy and actively sponsor company initiatives and projects in own area of responsibility
* Recruiting, retaining, motivating and developing staff according to LHC people policies and practices
*Effective facilities management through:*
* Ensuring the hospital facility is always in a clean and in habitual s
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2y
Restaurant in Midrand seeks the following staffBartendersPizzaKitchen/GrillApplicants must beSA CitizensHave atleast one year experienceWilling to work all Shifts (Day and Night shifts)Restaurant is based in Midrand AreaPlease send an upated cv with lates Photo + Id Copy
1d
1
Experienced cook required for restaurant. You must live in Benoni or close by.
1d
Baker and kitchen assistant wanted for a restaurant and bakery in sandton. 1 person to be part of both departments. Please do not apply if you don't have experience. Your skills will be tested in the interviewsend your cv to tanya@sios.co.za
2d
1
I am looking for a pizza chef that has experience in wood fired pizza oven, must reside in Benoni area and must have own transport
Also VERY IMPORTANT you must be in possession of Valid ID or passport
To start ASAP Restaurant is based in Northmead Benoni
3d
VERIFIED
1
Salaam
Looking for Muslim Parson
kitchen assistent in sendton.
WhatsApp me for more details.
Jzk. . 06.8567.1797
2d
1
The role lends itself to candidates who are knowledgeable and experienced in cooking, can train new kitchen staff, have experience in opening of restaurants and are strong operationally and administratively.Hospitality qualificationExcellent verbal and written communication skillsAbility to liaise with staff across all departments within the organisationCan present findings and solutions at management levelValid drivers licence Willing to travel locally and across the border
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2y
1
Dietician Craighall Park R25kpm (Travel will be required)Will be responsible for all our "dietician needs" nationally.To provide a Dietetic service to the Companys Operations Support Base and its clients as and when required.Client LiaisonProvide therapeutic counselling service for all clients, e.g. residents, patients, etc. where necessary.Clients enquiries and queries are dealt with promptly and efficientlyMenu and Specification CompilationCompilation of menus, specifications, recipe standardisation, costings and their nutritional analyses for Tender or Regional purposes.OperationalTo assist in the smooth running of operations in the following areas;Hygiene & Safety mini auditOverseeing Menu Planning & ProductionOverseeing Portion & Quality controlTrainingEnsure all Management staff, where necessary, are kept up to date with the latest trends on basic nutrition and healthTo provide training to kitchen personnel pertaining to special dietsProvide training to ensure that special diets are prepared and served correctly in terms of portion control and to provide assistanceto kitchen personnel, where necessaryCorporate ImageRunning the Wellness Programme within the Corporate SectorWriting and publishing nutrition related articles for the Company website and diet pamphletsConducting Health Awareness Days in both the Corporate and Healthcare SectorsSelf ManagementActivities are planned annually and reviewed quarterlyFeedback is provided to the Head of Operations as stipulatedNetworking with other dieticians to keep up to date on new trendsAttributes and Competencies:ConceptualisationSelf-MotivationListening SkillsCommunicatorCustomer OrientationFeedbackTime ManagementPerformance Standard Requirements:Provide therapeutic counselling service for all clients, e.g. residents, patients, etc. where necessaryClients enquiries and queries are dealt with promptly and efficientlyClients report favourable interactionCompilation of menus, specifications, recipe standardisation, costings and their nutritional analyses for the unit.To assist in the smooth running of operations in the following areas;Hygiene & SafetyMenu Planning & ProductionPortion & Quality controlEnsure all Management and staff, where necessary, are kept up to date with the latest trends on basic nutrition and healthTo provide training to kitchen personnel pertaining to special dietsProvide training to ensure that special diets are prepared and served correctly in terms of portion control and to provide assistance to kitchen personnel, where necessaryWriting and publishing nutrition related articles for the Company website, and diet pamphlets where requiredConducting Health Awareness Days in the specific HospitalsNetworking with other dieticians to keep up to date on new trendsQualifica
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzY1MTU1X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1157988&xid=1109_65155
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2y
1
Chef de Partie Pastry (JB1727) Waterkloof, PretoriaR7 000 R 9 000 p/m + 1 staff meal per day Working Hours Wednesday to Sunday Wednesday to Saturday, Lunch and Dinner Sundays Lunch onlyDuration: PermanentCompany Overview Our client is a contemporary French Fusion Restaurant, serving French-Inspired a la carte, as well as am innovative international tasting menu. The unique setting is elegant, intimate and contemporary Minimum Requirements Running the pastry section, desserts, breads, and cakes3 years experience in upmarket restaurants is a mustRelevant Tertiary Qualification Job Description Take full responsibility of the running of the designated section.Ensure that all stock is kept under optimum conditions.Ensure that all mise-en-place is always freshly prepared and on time.Ensure that all dishes are being prepared to the correct recipe and quantity.Ensure that all dishes reach the table correctly garnished, the correct portion and size, and on the prescribed serving dish.Ensure that his/her section and environment (kitchen and storeroom) is being kept clean and tidy at all times.Ensure that any anticipated shortages are communicated to the head chef.To deputize in the head chefs absence and take charge of the kitchen when directed to do so.Prepare staff meals according to the timetable.To attend training when required.
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2y
1
Chef de Partie Hot Kitchen (JB1729) Waterkloof, PretoriaR6 000 R 8 000 p/m + 1 staff meal per day Working Hours Wednesday to Sunday Wednesday to Saturday, Lunch and Dinner Sundays Lunch onlyDuration: PermanentCompany Overview Our client is a contemporary French Fusion Restaurant, serving French-Inspired a la carte, as well as am innovative international tasting menu. The unique setting is elegant, intimate, and contemporary Minimum Requirements Running the hot kitchen section, pots and pans, starch, veg, sauce, fryer etc.1 year experience in upmarket restaurants is a mustRelevant Tertiary Qualification Job Description Take full responsibility of the running of the designated section.Ensure that all stock is kept under optimum conditions.Ensure that all mise-en-place is always freshly prepared and on time.Ensure that all dishes are being prepared to the correct recipe and quantity.Ensure that all dishes reach the table correctly garnished, the correct portion and size, and on the prescribed serving dish.Ensure that his/her section and environment (kitchen and storeroom) is being kept clean and tidy at all times.Ensure that any anticipated shortages are communicated to the head chef.To deputize in the head chefs absence and take charge of the kitchen when directed to do so.Prepare staff meals according to the timetable.To attend training when required
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzgxMTY1X180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1209785&xid=1109_81165
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2y
1
The role lends itself to candidates who are knowledgeable and experienced in cooking, can train new kitchen staff, have experience in opening of restaurants and are strong operationally and administratively.Hospitality qualificationExcellent verbal and written communication skillsAbility to liaise with staff across all departments within the organisationCan present findings and solutions at management levelValid drivers licence Willing to travel locally and across the border
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA4XzYwOTAxX180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1217344&xid=1108_60901
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2y
1
FOH Supervisor (JB1731) Waterkloof, PretoriaR7 000 R 9 000 p/m + 1 staff meal per day Working Hours Wednesday to Sunday Wednesday to Saturday, Lunch and Dinner Sundays Lunch onlyDuration: PermanentCompany Overview Our client is a contemporary French Fusion Restaurant, serving French-Inspired a la carte, as well as am innovative international tasting menu. The unique setting is elegant, intimate, and contemporary Minimum Requirements Managing waiters, duties, restaurant setup, bar, stock control, beverages etc3 years experience in upmarket restaurants is a mustSolid understanding of wines (sommelier certification)Relevant Tertiary Qualification Job Description Take full responsibility of the running of the designated section.Ensure that all stock is kept under optimum conditions.Ensure that all mise-en-place is always freshly prepared and on time.Ensure that all dishes are being prepared to the correct recipe and quantity.Ensure that all dishes reach the table correctly garnished, the correct portion and size, and on the prescribed serving dish.Ensure that his/her section and environment (kitchen and storeroom) is being kept clean and tidy at all times.Ensure that any anticipated shortages are communicated to the head chef.To deputize in the head chefs absence and take charge of the kitchen when directed to do so.Prepare staff meals according to the timetable.To attend training when required.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5XzgxMTcyX180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1209788&xid=1109_81172
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2y
1
Chef de Partie | Pretoria | Fine Dining RestaurantWe are currently looking for experienced CHEF DE PARTIE (Cold Kitchen) to join an upmarket French-fusion fine dining restaurant located in Waterkloof, PretoriaAs ideal candidate you will have:Certificate/Diploma in Culinary artsPrevious experience from upmarket fine dining establishment in the capacity of Chef de Partie (Cold Kitchen)Excellent communication skillsAble to work under pressure and in a busy environmentImmaculate presentationFluent EnglishDuties and ResponsibilitiesRunning the cold kitchen section, starters, amuse bouche, salads etcTake full responsibility of the running of the designated section.Ensure that all stock is kept under optimum conditions.Ensure that all mise-en-place is always freshly prepared and on time.Ensure that all dishes are being prepared to the correct recipe and quantity.Ensure that all dishes reach the table correctly garnished, the correct portion and size, and on the prescribed serving dish.Ensure that his/her section and environment (kitchen & storeroom) is always being kept clean and tidyEnsure that any anticipated shortages are communicated to the head chef.To deputize in the head chefs absence and take charge of the kitchen when directed to do so.Prepare staff meals according to the timetable.To attend training when required.Starting Date: ASAPSalary PackageBasis Salary: R7 000, negotiable depending on experience and skills1 Staff meal per day2 days off per weekOvertime will be paidTo apply for Chef de Partie | Pretoria | Fine Dining Restaurant, please send your CV in WORD document with recent photo, contactable references and food portfolioONLY SHORTLISTED CANDIDATES WILL BE CONTACTED.
https://protool.gumtree.co.za/external-link-browser.html?url=aHR0cHM6Ly9lbi16YS53aGF0am9icy5jb20vY29vcG9iX19jcGxfX18xMTA5Xzc4MDYxX180OTc/dXRtX3NvdXJjZT1ndW10cmVlJnV0bV9tZWRpdW09ZmVlZCZrZXl3b3JkPQ==&jid=1200742&xid=1109_78061
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2y
Job Title: Evening Chef for Entertainment IndustryLocation: PretoriaCompany: Menlyn, Barnyard - A premier entertainment services provider specializing in catering for the entertainment industry.Overview: Seeking an Evening Chef to manage kitchen operations, oversee orders, and cook for entertainment industry clients. Responsibilities include menu planning, staff supervision, inventory management, and ensuring compliance with food safety standards.Requirements:Previous Chef experience in a high-volume or catering environment.Strong leadership and organizational skills.Flexibility to work evenings, weekends, and holidays.CV - celeste@barnyardtheatre.co.za
15d
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