Hygiene control

Eco Fumigation provides pest control services for rats, mole, ants, cockroaches, and more in Garsfontein, South Africa. We are an advanced yet developed in hygiene management. We guaranteed to get rid of your pest problems. Visit our website for more information. Services we offer: Weed control Insect control Rodent removal Mole control Aphid removal Termite extermination Ph: 0120042031 Web: https://www.eco-fumigation.co.za/pest-control-fumigation-services-in-garsfontein/ Email: info@eco-fumigation.co.za Address: 519 Granite Cres Monavoni, Centurion, 0173, South Africa your pest problems. Visit our website for more information.

St Francis Links, one hour West of Port Elizabeth has a vacancy for a qualified and experienced sous chef. A diploma in professional cookery is essential with at least 4 years working experience as a sous or junior head chef. We host banquets, weddings and a restaurant serving daily breakfast and lunch and dinners from time to time. The incumbent should be able to solely manage a busy kitchen shift in the absence of a Head Chef and would suit an assertive, motivated, team player who sets and maintains culinary trends. His / her job will include but not be limited to: Operational kitchen management in line with company procedures Regular and documented staff training & development Daily, weekly & monthly supply orders | Proper receiving and storing of goods HACCP and hygiene control Preparation and planning for daily operations and food preparation Month/Year end stock takes in line with company policy and procedures Menu development, costing & design Plan systems to organise and manage all the kitchen staff efficiently Processing food orders and management of the service pass Attending managerial meetings as and when required Must be fully computer literate | Must have own transport Salary commensurate with experience.

Hygiene and Pest Control Sales Representative wanted. No experience necessary. A positive attitude and excellent people skills will help you succeed in this role. Bubbly outgoing personality and good relationship building is key. Own Vehicle is essential. Basic and great commission structure. Sales qualification (advantageous). Contract position with great possibility to become a permanent and room for growth. Email CV to: info@plateausolutions.co.za

Ensure that the production, preparation, and presentation of food are always of the highest quality. Ensure effective communication between staff by maintaining a secure and friendly working environment. Taking care of daily food preparation and duties assigned by the senior chefs to meet the standard and quality set by the Restaurant. Follows instructions and recommendations from immediate superiors to complete daily tasks. Coordinates daily tasks with the Sous Chef. Supervising Junior & Commis Chefs. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met. Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis. Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation. Full awareness of all menu items, their recipes, methods of production and presentation standards. Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business. Follows good preservation standards for the proper handling of all food products at the right temperature. Operate and maintain all department equipment and reporting of malfunctioning. Establishing and maintaining effective inter-departmental working relationships. Set an example to others for personal hygiene and cleanliness on and off duty. Personally, responsible for hygiene, safety and correct use of equipment and utensils. Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim. Consults daily with Sous Chef and Executive chef on the daily requirements, functions and about any last-minute events. Guides and trains the subordinates daily to ensure high motivation and economical working environment. Should be able to set an example to others for personal hygiene and cleanliness on and off duty. Daily feedback collection and reporting of issues as they arise. Assess quality control and adhere to hotels service standards. Carry out any other duties as required by management. A relevant tertiary qualification would be an advantage. Job Reference #: CPT000540/MO

Key responsibilities include: Leading and managing the kitchen team, ensuring smooth operations and the highest quality of food preparation and presentation. Developing and updating menus to align with lodge standards and guest preferences. Estimating food requirements, managing inventory, and controlling food and labour costs. Planning and organizing staff rosters to ensure adequate coverage in all kitchen areas. Training, coaching, and evaluating kitchen staff performance, identifying development needs, and conducting regular training sessions. Maintaining the highest standards of hygiene, health, and safety practices in the kitchen. Overseeing stock control, conducting monthly stock takes, and reporting variances to the accounting department. Ensuring compliance with company values and maintaining a positive and disciplined work environment. Requirements: Proven experience as an Executive Chef or Head Chef, ideally in a high-end or luxury hospitality setting. In-depth knowledge of all kitchen sections and culinary techniques. Strong leadership skills with the ability to manage, motivate, and train a team. Expertise in menu creation, food cost management, and inventory control. Excellent understanding of health and safety regulations and food hygiene practices. Ability to multitask, with strong organizational and time management skills. Exceptional communication and interpersonal skills. Strong commitment to quality and attention to detail. Ability to work under pressure and maintain high standards consistently. Previous experience working in a remote or lodge-based environment is an advantage.

Function Co-ordinator (JB1145) Kathu, Northern Cape Salary - Negotiable on experience Beautiful 4 Star Lodge based in Northern Cape is seeking a Function Co-ordinator to join their team. The successful candidate will have their live on the premises. Candidate must have a minimum of 5-7 years’ experience as a Function coordinator and be willing to work hospitality hours (including weekends). Single candidates will be beneficial. Duties include but not limited to: Staff Management and set-ups Managing of cleaning and maintenance of venues Operating and maintaining of according to HSEQ standards and ensuring that a high standard of hygiene is maintained Customer control and systems control Invoicing and Debtor control accounts Management visibility at functions and interacting with clients, dealing with customer queries and complaints, ensure personnel operate according to systems. Please email CV to recruit@itkontak.co.za and quote JB1145 in the subject line

Key Responsibilities: Oversee all kitchen operations, ensuring high culinary standards and consistency. Design and execute seasonal menus that reflect local and international cuisine. Manage food preparation, presentation, and portion control. Ensure strict adherence to food safety, hygiene, and lodge standards. Manage kitchen budgets, stock control, and supplier relationships. Train, mentor, and supervise kitchen staff. Collaborate with lodge management to enhance the guest dining experience. Minimum Requirements: Professional culinary qualification or equivalent experience Minimum three to five years experience as a Head Chef in a luxury lodge or fine dining establishment Strong leadership and team management skills Knowledge of international cuisine, menu planning, and dietary requirements Experience with kitchen budgeting, stock control, and supplier management Strong organizational and problem-solving abilities Ability to work in a remote environment and adapt to lodge life Benefits: Competitive salary package Accommodation and meals provided Opportunities for career growth within an established lodge group Work in a unique and inspiring natural environment

Production Manager – Food Manufacturing (FMCG) We’re looking to appoint a hands-on and proactive Production Manager in a growing Food Manufacturing company based in Port Elizabeth. The ideal candidate will require to meet the following: Requirements: Applicable Tertiary Qualification in Production Management or / BTech (Engineering) or BSc Engineering or similar. Minimum of 7 years of similar management experience in the production of Food or Pharma or other quality regulated industry environment. Excellent management and leadership skills. Self-motivated and able to work independently. Strong critical thinking, problem-solving and analytical skills. Quality and compliance-focused. Ability to interact professionally with multiple departments to effectively meet customer requirements. Planning and Organisational Skills. Good understanding of Kaizen and lean manufacturing principles. Excellent verbal and written communication skills. Good interpersonal skills. Ability to coach and mentor subordinates. Ability to handle disciplinary matters. Report writing skills. Proficiency in MS Office applications and understanding of MRP’s. Ability to handle multiple tasks. Willingness to work long hours as required. Ability to manage a variety of cross-functional team members Responsibilities: Daily production planning, monitoring and meeting customer targets. Oversee the production process at the plant. Maintain and build integrated working relationships with all departments. Managing production staff and relevant human resources matter to ensure operational effectiveness. Continue to build a collaborative and positive workplace for all. Other applicable tasks within the scope of the role. Ensure adherence to quality control standards, food safety requirements (FSSC). Stock management and efficient utilisation of resources. Manage department personal hygiene code of conduct. Ensure compliance with national standards and legislation. Oversee departmental administration and record keeping. Investigate and address complaints. Manage and evaluate machine resources to ensure productivity and minimum downtown. Ensure that products are produced on time, at the required company quality standards, cost effectively and meeting customer requirements. Analyse budgets and continuously control production costs. Identify training needs and ensure that proper training is provided for all production staff. Develop employees to meet the future requirements of the company. Promote continuous improvements within the production function. Please send CV to info@naxosbaking.co.za

This position will manage the entire Bakery and Confectionery function for a Food Lover’s Market Store, which includes preparation & production, bakery and confectionary staff, recipes, merchandising, pricing & admin, management reporting, stockholding & taking, range, ensuring on-sale correct percentages, etc. The purpose of the role is to effectively manage all departmental issues to ensure optimum performance of the bakery as a division. The ability to deliver these requirements by controlling labour and materials within the agreed budgets is crucial. This position forms an integral part of the store management team. Responsibility: Requirements Matric Own transport Driver license code: B Experience: Baker English Own Reliable Transport High Energy Levels and a Passion for Fine Baking; Confectionery and Artisan Baking Must be Willing to work Retail Hours; i.e.: Saturdays/Sundays/Public Holidays/ Overtime/Shifts Must have good understanding of running a bakery and managing people Artisan Baking Skills Must require minimum supervision Have strong communication skills at various levels Have strong planning & organizational skills Attention to detail 6-Day Work week Responsibilities Ensure maximum operating efficiency of the department to provide service within agreed specification; quality standards and within agreed material and labour costs; driving a culture of continuous improvement Daily/weekly orders fulfilled to provide 100% service Ensure control of materials and labour within cost standards. Develop short/long term labour/material improvement plans. Ensure correct prepping standards to ensure optimum on-sale levels of entire range Develop department action plans to improve production; reducing time and waste. Improve bakery performance through measurement and projects Forward plan for specific events Proactive use of opportunities to identify new ranges/re-use items/expansion of services to the customer Control department costs to within standard costs for materials and labour to ensure correct budget GP for the department Ensure cleaning and maintenance of bakery equipment to minimize downtime and expand longevity of equipment Manage stocks and shelf life of bakery ingredients (dry-storage and fridge) Manage materials and labour usage against SAP standards Manage suppliers; with the assistance of the Buyers to drive costs of ingredients/packaging to a minimum Ensure product quality standards are maintained and appropriate actions taken when required. Production process to maintain quality to set standards. Ensure bakery and back-up hygiene and cleanliness standards are met and staff continuously trained accordingly. Training and success planning of staff. Consultant Name: Christiaan

This position will manage the entire Bakery and Confectionery function for a Food Lover’s Market Store, which includes preparation & production, bakery and confectionary staff, recipes, merchandising, pricing & admin, management reporting, stockholding & taking, range, ensuring on-sale correct percentages, etc. The purpose of the role is to effectively manage all departmental issues to ensure optimum performance of the bakery as a division. The ability to deliver these requirements by controlling labour and materials within the agreed budgets is crucial. This position forms an integral part of the store management team. Responsibility: Ensure maximum operating efficiency of the department to provide service within agreed specification; quality standards and within agreed material and labour costs; driving a culture of continuous improvement Daily/weekly orders fulfilled to provide 100% service Ensure control of materials and labour within cost standards. Develop short/long term labour/material improvement plans. Ensure correct prepping standards to ensure optimum on-sale levels of entire range Develop department action plans to improve production; reducing time and waste. Improve bakery performance through measurement and projects Forward plan for specific events Proactive use of opportunities to identify new ranges/re-use items/expansion of services to the customer Control department costs to within standard costs for materials and labour to ensure correct budget GP for the department Ensure cleaning and maintenance of bakery equipment to minimize downtime and expand longevity of equipment Manage stocks and shelf life of bakery ingredients (dry-storage and fridge) Manage materials and labour usage against SAP standards Manage suppliers; with the assistance of the Buyers to drive costs of ingredients/packaging to a minimum Ensure product quality standards are maintained and appropriate actions taken when required. Production process to maintain quality to set standards. Ensure bakery and back-up hygiene and cleanliness standards are met and staff continuously trained accordingly. Training and success planning of staff. Job Reference #: https://link.jobjack.co.za/?jobId=c630e7b1-5e22-47

INTRODUCTION A leading dynamic Animal Feed Manufacturing business in Mpumalanga, existing for more than 30 years, are looking for a factory manager. We are responsible for producing animal feed to local clients in the monogastric and ruminant fields. JOB PURPOSE Manages the various production activities through subordinates in order to achieve planned production targets and to ensure the effective use of available resources. REQUIREMENTS Relevant production qualification of animal feed plant or a mill plant. Must have at least 2 years hands on experience in feed production and or maintenance and a minimum of 2 years in a production management position with related plant managing a team of operators. Valid driver’s license, willing to relocate, between 30 and 40 years of age. Must have experience in ensuring safety, health & hygiene in a production environment. Minimum Gr12 and speaking Zulu would be advantageous. DUTIES AND RESPONSIBILITIES Leading a team that is responsible for the total production function in terms of functional responsibilities of all equipment. Aligning, guiding and co-coordinating the activities of a team to utilize the skills and experience of each team member to achieve targets in terms of production volumes, quality, uptime, safety, costs and staff development. To keep management up to date of all risk, plant, equipment, people and quality issues Accomplishes manufacturing results by communicating job expectations, planning, monitoring and appraising job results, disciplining employees, initiating, coordinating, and enforcing systems policies and procedures. Maintains workflow by monitoring steps of the process, setting processing variables, observing control points and equipment, monitoring personnel and resources, studying methods, implementing cost reductions, facilitating corrections to malfunctions, within process control points. Completes production plan by scheduling and assigning personnel, accomplishing work results, establishing priorities, monitoring progress, resolving problems, reporting results on production sheets. Maintains quality requirements by establishing and enforcing standards Maintains a safe and clean working environment, maintains compliance with established policies and procedures. Daily monitoring of actual production against the planned targets Identifying and reporting quality problems to the CEO. Taking full responsibilities for the entire plant’s functions Ensure efficient collaboration and co-ordination between all departments including maintenance, production, procurement, sales and distribution. May also need to assist the maintenance technician if required from time to time.

Pak Steam Cleaning Services Islamabad / Rawalpindi. Pakistan We provide various kinds of professional deep cleaning services and We also take weekly and monthly based deep cleaning contracts for residential and commercial Properties in Islamabad / Rawalpindi Move-in / Move out Cleaning: If you are moving in to your new property you need Deep Cleaning and we understand the needs of our clients and offer a Value Innovation for our Clients. we make sure that the service and quality you receive is second to none. We definitely address any particular concerns that you have pointed out before and after our Team start the job Cleaning your own Home / Office and cleaning it professionally are two different things. Even though you clean your home on a daily basis, you might consider getting a cleaning company to cleanse it completely and give it a shiny new look. Moreover, if you are mulling over the possibility of shifting to a new house and want it or the old one to be spotless clean, getting professional help will greatly ease the process. Restaurants / Kitchen Cleaning Services Residential & Commercial Kitchen.Cleanliness is an important component of Customers experience when they do actually spend the money to go out and treat themselves; they want to have a good experience. Customers would stop visiting a Restaurant that was not as clean as they would like, moreover they would continue visiting an unclean Restaurant only if it was absolutely necessary, if they don’t get that experience, and it’s going to lead to lose your customer. We deeply clean complete kitchen that covers all the critical areas that require regular attention by removing food debris, degrease and remove carbon from in-accessible areas and hot equipment, to reduce the risk of food poisoning etc. that can harbour harmful bacteria. Deep kitchen cleaning improve staff morale and encourage staff to maintain good hygiene standards, reduce fire risk, improves air quality and helps room / cooking temperature under control. It’s improve your kitchen's health, Saves you time, money and safety - whereas a clean rating can increase your business revenue Pak Steam Cleaning Services Has a special restaurant kitchen cleaning procedure using the proper detergents, degreasers with “German-Made High Pressurised hot water and steam cleaning Machines, to make sure every inch of your kitchen is thoroughly cleaned and sanitised. Our services include deep cleaning for the entire kitchen and all appliances, including Hot and Cold Equipment, Walls, floors and ceilings, Tables, sinks, Ventilation canopies, Ancillary Items etc.

SHIFT MILLER / EAST LONDON - Our Client in the manufacturing industry is seeking the services of a Shift Miller to oversee production, ensure quality standards on finished products, maintenance of the equipment, sanitation and preparation of daily reports.   Min. Requirements: Trade Tested Miller – Qualified as per GMF Worked in a Mill of 10t per hour without PLC System Minimum 5 years’ experience as a qualified Miller Fumigation and Grading experience Computer Literate – Microsoft Excel, Outlook Sober Habits Hands on person Strong Communication skills Ability to manage more than 1 plant at a time would be advantageous   Key Responsibilities: Monitor finished stock levels Control Raw materials for rotation of shifts Troubleshoot waterproofing problems Optimize mill machinery and equipment Compile and execute milling shift plan Ensure Health, Safety and Hygiene Supervision of shifts Ensure quality standards on finished products   Salary: R25,000 per month (negotiable on experience)   Undertakings: Criminal Check Credit Check Application Process: Applications online will receive preference, please include your Trade Test Qualification in your application, alternatively e-mail CV with Trade Test Qualification to Solutions@workafrica.co.za, ensure to use the job title as a reference in the subject field. If you don’t hear from us within 2 weeks, please consider your application unsuccessful.   Additional Info: 3 to 5 years Salary: RR20000 to R25000 Job Reference #: 774165221

SHIFT MILLER / EAST LONDON - Our Client in the manufacturing industry is seeking the services of a Shift Miller to oversee production, ensure quality standards on finished products, maintenance of the equipment, sanitation and preparation of daily reports.   Min. Requirements: Trade Tested Miller – Qualified as per GMF Worked in a Mill of 10t per hour without PLC System Minimum 5 years’ experience as a qualified Miller Fumigation and Grading experience Computer Literate – Microsoft Excel, Outlook Sober Habits Hands on person Strong Communication skills Ability to manage more than 1 plant at a time would be advantageous   Key Responsibilities: Monitor finished stock levels Control Raw materials for rotation of shifts Troubleshoot waterproofing problems Optimize mill machinery and equipment Compile and execute milling shift plan Ensure Health, Safety and Hygiene Supervision of shifts Ensure quality standards on finished products   Salary: R25,000 per month (negotiable on experience)   Undertakings: Criminal Check Credit Check Application Process: Applications online will receive preference, please include your Trade Test Qualification in your application, alternatively e-mail CV with Trade Test Qualification to Solutions@workafrica.co.za, ensure to use the job title as a reference in the subject field. If you don’t hear from us within 2 weeks, please consider your application unsuccessful.   Additional Info: 3 to 5 years Salary: RR20000 to R25000 Job Reference #: 774165221 Consultant Name: Loretta Davis

A Butchery located in SPRINGBOK which offers a full range of Meat products has an immediate position available for a BUTCHER MANAGER in the Western Cape. Should you meet the requirements below, email your CV with contactable references and a motivational letter to the HR Department to michelleen@dcmeat.co.za. Salary: Competitive Market Related Duties include: ·Minimum of 5 years Butchery experience.Manage the day to day running of the butcher ·Manage a team of 15-20 people ·Control, Manage & Order stock & Calculate GP.Perform Daily Cash ups & banking.Open & Close the Butcher Skills required:.Have knowledge of different cuts of meat, including chicken, pork, beef ·Be able to achieve high standards in hygiene, cutting, packing, merchandising and customer service ·Have basic computer skills excel ·Work under pressure ·Must have a valid drivers licence

PRODUCTION BUYER/ STOREMAN Salary: Market related Place: Virginia-Free State Job requirements • Procurement of raw materials. • Own transport. • Computer literate – Excel, Word, Oracle (MRP system). • Numerical skills. • Attention to detail. • Matric or relevant qualification. • Supervisory experience an advantage. Duties • Manage raw materials o Ensure stock is packed according to health and hygiene standards. o Ensure store is kept clean and tidy at all times • Capture bread reconciliation • Manage pre-mix team • Order management o Ensure purchasing complies to BMR and approved supplier list o Load PO’s o Receipt PO’s/invoices within 3 days • Manage stock movement and recon. • Quality control o Comparison of COA’s to specification o Raise Non-Conformance Reports (NCR’s) • Assisting with movement of stock. Closing date: 12 May 2021 Email CV to: zuki@legac.co.za

BUTCHERY MANAGER Springbok, Northern Cape R20, 000- R30, 000 per month Duties include: · Minimum of 5 years Butchery experience. Manage the day to day running of the butcher · Manage a team of 15-20 people · Control, Manage & Order stock & Calculate GP. Perform Daily Cash ups & banking. Open & Close the Butchery. Must have POS experience. Must have dealt with CIT Companies. Cash-ups and Floats. Open & Close the Butchery Skills required:. Have knowledge of different cuts of meat, including chicken, pork, beef · Be able to achieve high standards in hygiene, cutting, packing, merchandising and customer service · Have basic computer skills excel · Work under pressure · Must have a valid driver’s licence Please email your updated CV and all relevant documents to anthonyjobs@wcp.co.za Salary: RR20, 000- R30, 000 per month Job Reference #: AKAD BMSpringbok Consultant Name: West Coast Personnel

A Butchery located in SPRINGBOK which offers a full range of Meat products has an immediate position available for a BUTCHER MANAGER in the Northern Cape. Should you meet the requirements below, email your CV with contactable references and a motivational letter to the HR Department to michelleen@dcmeat.co.za. Salary: Competitive Market Related Duties include: ·Minimum of 5 years Butchery experience.Manage the day to day running of the butcher ·Manage a team of 15-20 people ·Control, Manage & Order stock & Calculate GP.Perform Daily Cash ups & banking.Open & Close the Butcher Skills required:.Have knowledge of different cuts of meat, including chicken, pork, beef ·Be able to achieve high standards in hygiene, cutting, packing, merchandising and customer service ·Have basic computer skills excel ·Work under pressure ·Must have a valid drivers licence

BUTCHERY MANAGER Springbok No relocation only within 30kms R20,000 - R30,000 per month Duties include: · Minimum of 5 years Butchery experience. Manage the day to day running of the butcher · Manage a team of 15-20 people · Control, Manage & Order stock & Calculate GP. Perform Daily Cash ups & banking. Open & Close the Butchery. Must have POS experience. Must have dealt with CIT Companies. Cash-ups and Floats. Open & Close the Butchery Skills required:. Have knowledge of different cuts of meat, including chicken, pork, beef · Be able to achieve high standards in hygiene, cutting, packing, merchandising, and customer service · Have basic computer skills excel · Work under pressure · Must have a valid driver’s license Mail anthony@wcp.co.za Salary: RR20,000- R30,000 per month Job Reference #: AKAD BM Springbok Consultant Name: West Coast Personnel

FIXED TERM CONTRACT – ONLY SA CITIZENS WILL BE CONSIDERED FOR THIS ROLE APPOINTMENT REQUIREMENTS • Grade 12 plus completed tertiary Chef Certificate/Diploma • Min 2 - 3 years previous working experience in fine dining kitchens & restaurants • Availability to work within opening hours (e.g., evenings, public holidays, weekends) • Excellent interpersonal and communication skills • Stress tolerance and able to work under pressure • Planning and organizing skills • The ability to liaise and work with various cultures and religions • Ability to maintain a professional working relationship with all departments • Attention to detail • Productivity and efficiency • Punctual & self-disciplined • Flexibility and accountability KPA’S • Preparing, cooking and presenting dishes within your speciality • Managing and training any demi-chef de parties or commis working with you • Helping the sous chef and head chef to develop new dishes and menus • Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety • Monitoring portion and waste control to maintain profit margins Competitive market-related salary on offer. To apply, please email CV’s to leniseb@kubekanye.com, stating your current gross ctc monthly salary + notice period

We are currently looking for 4 Cooks based in Embalenhle or Evander. Successful candidates will go through a probation period of 3 months thereafter will sign a 1year contract. Work days will be provided in form of a work schedule which will be issued by the manager Responsibilities The Employee’s principle duties will include: 1. Prepare all the ingredients for the day as per menu daily requirements. a. Chopping, peeling vegetables as per requirements for the day. b. Portioning. 2. Innovative approach to food preparation. 3. Setting up workstations with all needed ingredients. 4. Cleaning all cutlery and crockery. 5. Ensure great presentation by dressing dishes before they are served. 6. Maintain a clean environment in and around the food preparation area. 7. Ensure all food and other items are stored properly, 8. Check the quality of the ingredients. 9. Ensure that the storerooms are always kept clean. 10. Handle and maintain the fridge. 11. Maintain high standards of hygiene. 12. Ensure that the food sample sheet is filled correctly. 13. Ensure that food samples are kept in the fridge as per health authorities’ requirements. 14. Prepare salad dressings, dips and sauces. 15. Control and minimize waste. 16. Weigh, measure, mix and prepare ingredients according to the recipes.

Award-winning fine dining restaurant is looking for a Junior Restaurant Manager to assist the Restaurant Manager on a day-to-day basis with all the responsibilities in the restaurant and to ensure all daily activities run smoothly and efficiently. APPOINTMENT REQUIREMENTS · Must be a SA Citizen · Grade 12 · Completed tertiary hospitality qualification will be highly advantageous · Min 1- 2 years previous restaurant supervision experience · Team management abilities · Availability to work within opening hours (e.g. evenings, public holidays, weekends) · Excellent interpersonal- & communication skills · Strong customer service orientation · Ability to maintain a professional working relationship with all departments · Comfortable in dealing with very distinguished clientele · Impeccably groomed · Flexibility and Accountability KPA’S · Communicating relevant information to team, Restaurant Manager and guests · Coordinate communication between FOH and BOH staff · Planning rosters · Managing stock flow · Engaging with the guests in the Restaurant by being present, keeping an eye on service and constant interaction with guests and responding to their needs · See to it that guests are seated comfortably and there is a waiter present to take their order · Ensure the restaurant is clean before they open for business · Training and quality control of the Restaurant staff · Ordering of staff uniforms · Overseeing restaurant staff performance · Meeting with suppliers · Processing emails · Managing stock and staff rotations/shift schedules · Daily cash-ups and notifying any other departments/suppliers of relevant information · Monitor compliance with safety and hygiene regulations · General administrative duties, including record keeping, staff management & training Competitive market-related salary on offer – including benefits To apply, please email CV’s to leniseb@kubekanye.com, stating your current gross ctc monthly salary + notice period

Experience The successful incumbent must possess at least two years experience relating to, operating and maintaining the industrial mixing and blending of ingredients to produce baked goods. Supervisory experience will be advantageous This position includes preparation & production, bakery and confectionery staff, recipes, merchandising, pricing & admin, management reporting, stock holding & -taking, range, ensuring on-sale correct percentages, etc. The purpose of the role is to effectively manage all departmental issues to ensure optimum performance of the bakery as a division. The ability to deliver these requirements by controlling labour and materials within the agreed budgets is crucial. Formal qualifications Grade 12 (Matric) Qualified Baker and/or Confectioner Prior experience of Supervising a Bakery in a supermarket food retail environment will be advantageous. Responsibilities Ensure maximum operating efficiency of the department to provide service within agreed specification, quality standards and within agreed material and labour costs, driving a culture of continuous improvement Daily/weekly orders fulfilled to provide 100% service Ensure control of materials and labour within cost standards. Develop short/long term labour/material improvement plans. Ensure correct prepping standards to ensure optimum on-sale levels of entire range Develop department action plans to improve production, reducing time and waste. Improve bakery performance through measurement and projects Proactive use of opportunities to identify new ranges/re-use items/expansion of services to the customer Ensure cleaning and maintenance of bakery equipment to minimize downtime and expand longevity of equipment Manage stocks and shelf life of bakery ingredients (dry-storage and fridge) Manage materials and labour usage against SAP standards Manage suppliers, with the assistance of the Buyers to drive costs of ingredients/packaging to a minimum Ensure bakery and back-up hygiene and cleanliness standards are met and staff continuously trained accordingly. Inherent requirements and skills applicable to this vacancy Attention to detail A strong commitment to customer care and confidence in dealing with people Must be able to maintain all areas hygienic Ability to delegate tasks to subordinates High Energy Levels and a Passion for Fine Baking, Confectionery and Artisan Baking Must be willing to work Retail Hours, i.e.: Saturdays/Sundays/Public Holidays/ Overtime/Shifts Must have good understanding of running a bakery and managing people Applicants who fulfil the abovementioned requirements are invited to send a Curriculum Vitae to

Qualifications: Matric Computer packages: MS Office SAGE BPM Job Responsibilities: Within the strategic objective of the Depo, the core function of the position is to provide administrative support, customer service and depo management as a generalist at the Depo. Filing: - Places purchase orders, receipting and delivery orders - Arrange PODs for transport - Sales Invoicing - Handles customer queries on invoices - Administration duties General Responsibilities: - Internal Sales - Manage the Depo on behalf of the company - Credit & Debit claims - Invoicing - Stock-take - GRV Goods - Process walk in customer orders and cash accounts - Credit card purchases recons - Stock control and maintaining stock availability Other: - Full Function Depo Administration - Perform Saturday duties - Day to day running of the Depo - Hygiene and upkeep of the property - Production administration - Excellent organisation skills - Thorough and accurate - Efficient in sorting out queries

Responsibilities: Kitchen Management: Overseeing day-to-day kitchen operations in conjunction with the Executive Chef. Supervising kitchen staff, assigning tasks, and ensuring quality standards are met Assist with menu planning, portion control, and recipe adherence Maintaining food safety and hygiene practices Monitoring food costs and inventory levels Stock takes Procurement Management: Identifying and sourcing reliable food suppliers Negotiating prices and contract terms with vendors Managing purchase orders and inventory levels Analysing market trends and identifying cost-saving opportunities Ensuring compliance with food safety regulations and quality standards Requirements: Grade 12 & a formal qualification Strong culinary background Experience in kitchen management Proficiency in food purchasing Excellent computer skills including POS & Inventory Management programs Strong analytical skills, excellent communication, and the ability to manage budgets and inventory effectively Budgeting, cost analysis, and profit margin management skills

DC Meat is seeking a Butchery Manager for their Springbok branch. The ideal candidate must have a minimum of 5 years butchery experience · Have knowledge of different cuts of meat, including chicken, pork, beef · Be able to achieve high standards in hygiene, cutting, packing, merchandising, and customer service · Have basic computer skills excel · Work under pressure · Must have a valid drivers license Please email your CV with references to chantel@dcmeat.co.za Responsibility:. Manage the day to day running of the butcher · Manage a team of +/- 25 people · Control, Manage & Order stock & Calculate GP. Perform Daily Cash ups & banking. Daily open & close of the Butchery. Must have POS experience. Must have dealt with CIT Companies. Cash-ups and Floats Job Reference #: SPRING Consultant Name: Chantel Brown

The Lodge Anchor is responsible for supporting and assisting the Lodge Manager and Camp Manager and filling HOD positions on a rotational basis during leave cycles. The Lodge Anchor should be readily available to deal with all guests queries and complaints while on duty. The core function of the lodge anchor is to host the guests and manage all aspects of their stay to maximize guest delight. The Lodge Anchor should communicate comfortably with the lodge front-of-house and back-of-house staff, kitchen and Guide, to ensure that guest needs are met and that the lodge runs smoothly. CANDIDATE REQUIREMENTS: Grade 12 and a qualification in Travel and Tourism will be an added advantage. Sound knowledge of the Hospitality system (Knowledge of Res- Request is an advantage) A minimum of 3 years in similar hospitality positions Sound knowledge of MS Office Suite Sound experience and proven track record of having made targets Sound knowledge of customer service in a luxury environment Sound knowledge of product and supply Valid Code 08 drivers license essential Team player with a positive attitude, enthusiasm, and emotional control Excellent time management and self-discipline, interpersonal & problem-solving skills Excellent attention to detail with excellent hygiene principle