Hygiene safety understanding haccp

Education: Formal culinary qualification (e.g., Diploma in Culinary Arts or Professional Cookery Certificate). Experience: At least 3-5 years of experience in a professional kitchen, with a focus on banqueting or large-scale event catering. Luxury Hospitality: Experience in a 5-star boutique hotel or fine dining establishment is highly advantageous. Technical Skills: Strong knowledge of food preparation techniques, plating styles, and banquet service execution. Hygiene & Safety: Understanding of HACCP standards and kitchen health regulations. Teamwork & Leadership: Ability to work in a fast-paced environment and support junior chefs. Flexibility: Willingness to work evenings, weekends, and public holidays based on event schedules. Attention to Detail: A passion for excellence in food presentation and quality.

As the Hygiene Manager, you will be responsible for overseeing all aspects of hygiene and sanitation within our abattoir. Your primary goal will be to ensure compliance with health, safety, and hygiene regulations, maintaining a clean and safe environment for all operations. You will lead a team of hygiene staff and work closely with other departments to uphold the highest standards of cleanliness and food safety. MINIMUM REQUIREMENTS Tertiary qualification in Food Science or Meat Science. Valid Food Safety Certifications (HACCP, ISO 22000, ISO 14001, OHSAS 18001. At least 3 years' experience working in a meat-related environment. Proven experience in a hygiene or sanitation management role, preferably within a food production or abattoir environment. In-depth knowledge of food safety and hygiene regulations and standards. Strong leadership and team management skills. Excellent organizational and problem-solving abilities. Attention to detail and a commitment to maintaining high standards. Ability to work in a fast-paced and physically demanding environment. Strong communication and interpersonal skills.

Duties: Oversees and supervises kitchen staff as required. Actively cooking and training on pastry menus. Assists with pastry menu planning, inventory, and management of supplies a Ensures that all pastries and baked goods are of high quality, and that the kitchen is in good condition. Keeps station clean and complies with food safety standards. Ensure that all pastry chefs are working as a team Assists with overseeing and directing all aspects of Pastry Kitchen Operations. Assist in upholding all pastry kitchen systems, standards, and service to the highest level. Assist in managing staff and their work performance Requirements: Matric Formal culinary qualification At least 5 years Pastry Chef experience at a 5* Lodge / Hotel Excellent pastry knowledge Decision Making Skills Ability to work unsupervised Ability to produce good quality basic food. Understanding of health and safety. Understanding of basic food hygiene practices. Commitment to quality. Ability to multitask Attention to detail. Time management, organizational & interpersonal skills.

· In - depth knowledge of all sections. · Ability to produce good quality basic food. · Understanding of health and safety. · Understanding of basic food hygiene practices. · Good oral communication. · Commitment to quality. · Multitasking. · Attention to detail. · Leadership · Cleanliness. · Time management. · Organization. Interpersonal skills.

RESPONSIBILITIES: Oversee Daily Operations: Manage and coordinate all deboning activities to meet production targets and ensure efficient workflow Team Leadership: Supervise, train, and motivate a team of deboning staff, ensuring adherence to company policies and procedures. Quality Control: Monitor product quality throughout the deboning process, ensuring adherence to quality standards and specifications. Yield Management: Implement strategies to maximize yield and minimize waste during the deboning process. Equipment Maintenance: Ensure that all deboning equipment is properly maintained and in good working order, coordinating repairs and maintenance as needed. Food Safety: Enforce strict adherence to food safety regulations and hygiene standards throughout the deboning department. Inventory Management: Monitor inventory levels of raw materials and finished products, ensuring accurate record-keeping. Process Improvement: Identify and implement process improvements to enhance efficiency, productivity, and product quality. Reporting: Prepare regular reports on production volumes, yields, and other key performance indicators. Health and Safety: Maintain a safe working environment by enforcing health and safety regulations and promoting a culture of safety awareness. MINIMUM REQUIREMENTS & QUALIFICATIONS: Bachelor's degree in a related field (e.g., Meat Science, Food Science, Animal Science) At least 3-5 years of experience in a deboning or meat processing environment, with at least 2 years in a supervisory role. Thorough knowledge of deboning techniques and meat processing procedures. Strong understanding of food safety regulations and hygiene standards. Excellent leadership, communication, and interpersonal skills. Ability to work effectively in a fast-paced environment. Strong problem-solving and decision-making skills. Ability to operate and maintain deboning equipment. HACCP certification is a plus. PHYSICAL REQUIREMENTS: The ability to stand for extended periods, lift heavy objects, and work in cold environments.

Duties: Preparation of food in line with set Standards of Excellence 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 Management of dustbins and recycling Communication with kitchen and front of house staff to ensure the smooth running of the department Training and development in terms of kitchen skills Achieving service excellence though teamwork Requirements: Grade 12 A formal qualification A minimum of 2 years cooking experience in a Senior CDP position Understanding of kitchen procedure and timing requirements and the ability to plan accordingly A passion for cheffing and kitchen-related duties and be determined to grow in this area Good communication skills Understanding of health and hygiene issues Knowledge of safety procedures and the use of firefighting equipment First aid training Preparation of food in line with set Standards of Excellence 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 Management of dustbins and recycling Communication with kitchen and front of house staff to ensure the smooth running of the department Training and development in terms of kitchen skills

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.

Duties: Following recipes and ensuring dishes are prepared to the required standard. Ensuring cleanliness, organization, and inventory control within their station. Supervising and training Commis Chefs or other junior staff in their section. Adhering to all food safety and hygiene regulations and practices. Working collaboratively with other Chefs de Partie to ensure smooth service. Assisting with inventory management and cost control. Ensuring equipment is in good working order and reporting any issues. Attending training courses and seminars to enhance skills and knowledge. Requirements: Grade 12 A formal culinary qualification Fine dining restaurant experience. At least 2+ years of experience as a Chef de Partie Strong cooking skills and experience in preparing a variety of dishes. Ability to manage multiple tasks and prioritize effectively. Ability to lead and motivate junior staff and communicate effectively with other chefs. Thorough understanding of food safety and hygiene regulations. Extensive knowledge of cooking techniques, ingredients, and flavours. Ability to communicate clearly and effectively with staff and management. Ability to prioritize tasks, manage time effectively, and stay organized in a fast-paced environment.

Duties: Following recipes and ensuring dishes are prepared to the required standard. Ensuring cleanliness, organization, and inventory control within their station. Supervising and training junior staff in their section. Adhering to all food safety and hygiene regulations and practices. Working collaboratively with other Chefs to ensure smooth service. Assisting with inventory management and cost control. Ensuring equipment is in good working order and reporting any issues. Attending training courses and seminars to enhance skills and knowledge. Requirements: Grade 12 A formal culinary qualification At least 2+ years of experience as a Chef de Partie Pastry experience will be an advantage Strong cooking skills Ability to manage multiple tasks and prioritize effectively. Ability to communicate effectively with other chefs. Thorough understanding of food safety and hygiene regulations. Knowledge of cooking techniques, ingredients, and flavors.

Senior Sales Representative required for wholesale company based in Queenstown. Your role will include: § Oversee sales teams and develop strategies to drive growth / profitability § Maintain and build new and current business relationships § Receive and distribute stock § Responsible for departmental overheads budget § Coordinate with drivers to ensure timely pickup and delivery of orders To be considered for this role, you will need to have: § Bachelor’s degree § Food safety certifications (ISO9001, ISO18000, ISO22000, HACCP standards and Hygiene Practices essential § Minimum 3-5 years working in a wholesale / retail position (poultry / meat sales experience is required) § 2 years management experience Should you wish to apply please email your CV through to recruiter2@profilepersonnel.co.za Only shortlisted candidates will be contacted.

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

Key Responsibilities: Lead the preparation, production, and presentation of pastries, cakes, desserts, and other baked goods. Ensure all pastries are produced to the highest standards of taste and visual appeal. Assist in creating seasonal menus and special dessert offerings that align with the lodges dining concept. Supervise and train junior pastry team members, ensuring they adhere to high-quality standards and operational efficiency. Maintain cleanliness, organization, and proper hygiene in the pastry section. Monitor and manage pastry inventory, ensuring ingredients are stocked and stored correctly. Ensure adherence to all health, safety, and food handling regulations. Collaborate with other kitchen teams to ensure smooth service and consistent food quality. Requirements: Formal culinary training or qualification in pastry or baking. Proven experience as a Pastry Chef de Partie or in a similar role within a high-end or luxury hospitality setting. Strong knowledge of pastry techniques, dessert preparation, and presentation. Creative, with an eye for detail and a passion for innovation in pastry arts. Ability to work efficiently and calmly under pressure in a fast-paced environment. Leadership skills to supervise and guide junior pastry team members. Excellent organizational skills and the ability to manage inventory and kitchen operations. Understanding of food safety and sanitation standards in a professional kitchen.

Key Responsibilities: Lead and manage all kitchen operations, ensuring consistent, high-quality food service. Develop and execute diverse, creative, and seasonal menus for buffets, sharing platters, harvest tables, and à la carte options. Supervise, train, and mentor kitchen staff, ensuring a collaborative and efficient work environment. Maintain food safety, cleanliness, and hygiene standards in compliance with health regulations. Oversee inventory control, ordering, and stock management to ensure cost-effective operations. Work closely with the management team to plan and implement catering for special events or larger group bookings. Ensure all dishes are prepared with care, using fresh, local ingredients to meet the lodges premium standards. Requirements: Proven experience as an Executive Chef or in a senior kitchen leadership role, within a luxury or high-end hospitality setting. Strong background in creating buffet-style, family-style, and à la carte menus. Exceptional leadership, communication, and organizational skills. In-depth knowledge of food safety and sanitation standards. Ability to work under pressure and manage a high-volume kitchen. A passion for culinary innovation with an understanding of current food trends. Strong budgeting, cost control, and inventory management skills. A degree or diploma in Culinary Arts or related field is preferred.