Junior safety

JUNIOR PROCESS OPERATOR / EAST LONDON – Our Client within the Petrochemical Industry is seeking to employ 2 x Junior Process Operators. Practical experience in continuous processes factories is required – (Relevant petrochemical or analogous field) MINIMUM REQUIREMENTS; Tertiary Qualification required Practical experience in continuous processes factories is required – (Relevant petrochemical or analogous field) Job stability   OBJECTIVES; Operating production apparatus and devices on the Industrial Scale Plant in line with safety and production standards Ensuring production continuity and execution of production plan Providing knowledge related to technology and process Taking an active role in creating and updating manuals Supporting creation of production reports Informing about low stock of production materials Cooperation with the maintenance team Supporting the Company’s R & D Taking an active role in the Company’s process optimization and improvement programs Supporting business development by involving knowledge into the business processes Actively attending meetings Initiating actions to stimulate and continue ideas Do standby (fire watch) duties during hot-work and confined space entry Conduct plant inspections on shift basis Report any incidents/accidents to the Board Operator/Shift Manager Log all critical shift occurrences in the shift log-book Conduct start-ups and shut-down on process equipment Taking an active role in the process of new products development Housekeeping during shift Attending training sessions, pursue ongoing professional development and maintain professional licenses or certifications. Ensure compliance with all relevant legislation   Salary: Negotiable (depending on experience) Application Process: Online applications will receive preference, ensure you upload a head and shoulder photo, alternatively E-mail CV with qualifications and recent head and shoulder photo to solutions@workafrica.co.za, ensure you use "JUNIOR PROCESS OPERATOR" as a reference in the subject field. Please deem your application as unsuccessful if you receive no feedback after 2 weeks. Additional Info: 1 to 5 years Salary: RNegotiable Job Reference #: 3123413427 Consultant Name: Loretta Davis

Junior Production Manager – Worcester - R25,000 - R35,000 Per month CTC Looking for a hand on mechanical engineer who will be ensure the smooth-running & quality of the department/ production/manufacturing. (Training Provided) Qualifications & Requirements: • National Diploma Mechanical Engineering • 2 + years’ experience in a Production & Manufacturing Environment • Understanding of technical designs, drawings, and materials • Fully bilingual in Afrikaans and English • Key Performances: • Motivate and supervise teams. • Ensure that your departmental skills matrix is updated and ensure continuous improvement. • Contribute to a safe work environment by complying with company occupational health and • safety system. • Adhere to the production systems at all times. • Ensure goods and products are produced efficiently, of the right quality, quantity and cost. • Maintain a high level of product quality with internal (ISO) and customer’s expectation and • requirements. • Review feedback reports from QC. • Quick response on any issues arising from quality reports. • Manage attendance, overtime, discipline, employee performance, parts and stock Email your CV to clint@wcp.co.za Responsibility:.... Salary: RR25,000 - R35,000 Per month CTC Job Reference #: CWAD0730-Production Consultant Name: West Coast Personnel

Our client is recruiting for a driven, ambitious, and qualified JUNIOR PACKHOUSE MANAGER for their packhouse in Ceres that packs mostly apples, pears and plums. The Junior Packhouse Manager must provide sound leadership and management to ensure quality product output, accuracy, and consistency in packhouse processes and documentation. Responsibility: RESPONSIBILITIES: • Development and Implementation of company policies and principles • Ensuring high standards of health and safety practices • Budget management (packaging, labour, marketing) • Management of audits • Management of costs/controls • Compliance to quality assurance standards • Ensuring temperature and transport regulations are met • Packaging planning and scheduling • Optimal pack-out percentages • Quality control and food safety • Team building, motivation, and management • Time and production management QUALIFICATION AND EXPERIENCE: • Relevant tertiary qualification • Minimum of 2 years of experience in managing perishable products in a pack house • Experience in HACCP, BRC and/or other quality systems • Computer Literacy (Excel) and Packhouse systems/software SKILLS AND ABILITIES: • Excellent communication and interpersonal relationship skills • Strong numerical and planning skills • Self-disciplined, a team player, honest and of high integrity • Deadline orientated • Attention to detail If your background matches the requirements and you would like to apply, please: - click on the "Apply" button or - apply online at www.casupport.co.za/vacancies - or send your CV to admin@casupport.co.za with " JUNIOR PACKHOUSE MANAGER " in the subject line Job Reference #: CPT000740 Consultant Name: Ilana AuretPieters

High End restaurant in Baywest Mall requires a junior chef to assist Head Chef in busy kitchen -Must be able to work shifts -Formal qualification or training toward -Familiar with kitchen hygiene and controls -Be familiar with health and safety protocols Have realiable transport

FOOD AND SAFETY JUNIOR QUALITY CONTROLLER/ EAST LONDON – To achieve quality assurance operationally, prepare and complete actions plans, implement production, productivity, quality and customer service standards, identify and resolve problems, complete audits, determine system improvements and implement change Minimum Requirements; Diploma/Degree in Food Safety Management Experience in Food Manufacturing industry Proven experience as quality assurance manager or relevant role Thorough knowledge of methodologies of quality assurance and standards Good knowledge of MS office Outstanding Communication Skills Great attention to detail and results driven approach Excellent Organizational and Leadership skills In addition, the Candidate will be responsible to: Develop quality assurance plans by conducting hazard analysis, identifying critical control points and preventive measures, establishing critical limits, monitoring procedures, corrective actions and verification procedures Provide leadership to ensure business achieves FSSC 22000 standard Facilitate third party audits FSSC 22000 and other customer specific audits Interpret production reports and future expectations Maintain and improve product quality by completing product, company, system, compliance and surveillance audits, investigating customer complaints Prepare quality documentation and reports by collecting, analysing and summarizing information and trends including failed processes, stability studies, recalls, corrective actions and re-validations Acting as a catalyst for change and improvement in performance and quality Review current standards and policies Managing the Quality control system on site by ensuring QC tests and procedures are properly understood, carried out and evaluated to ensure compliance at all times Salary: Market related Application Process: Online applications will receive preference, ensure you upload a head and shoulder photo, alternatively e-mail CV to solutions@workafrica.co.za, use “FSQC” as a reference in the subject field. Please deem your application as unsuccessful if you receive no feedback after 3 weeks Job Reference #: FSQC Consultant Name: Claire O'Reilly

Grade 12 not negotiable. Extensive Supervisor experience Knowledge of food safety. Computer literate. Good numerical skills Disciplined. Attention to detail. Please note that only candidates who reply and add their CV will be looked at. No Phone Calls!!!!

JUNIOR ADMIN. CONTROLLER (ASSISTANT SUPERVISOR) / KIRKWOOD/NQWEBA - The Admin. controller will be required to perform clerical information processing tasks associated with the update and maintenance of store operations records and registers Minimum requirements Matric NQF5 in retail or business administration (advantageous) Proficient in Microsoft Word, Excel and Outlook 2 – 5 years relevant sales/cashier environment Key responsibilities Ensure that the banking is done daily in conjunction with the Store Manager Ensure all cash ups balance with banking Drop safe to always be locked and kept by admin. controller Cash float to be checked and balanced, take full responsibility for the safe Daily cash ups, ensuring cashiers balance, any shortages or over banking needs to be investigated and corrective action taken Control standard of administration and procedure in store and enforce relevant disciplines Ensure daily filing duties are done Ensure reports are up to date – start of day reports Authorization of all transactions Responsible for lay-buys and ensure spot checks done RTS to be done on a regular basis Spot checks on cashiers Controlling of change daily Data capturing of stock Housekeeping, ensure store is kept clean Ensure health and safety Manage security and risk Prevent shrinkage Staff management – performance, time and attendance Undertakings Clear crim record Clear credit record Psychometric tests where required Salary: Market related (depending on experience) Application Process: E-mail your CV, recent head and shoulder photo to Solutions@workafrica.co.za, and use “JACKIRKWOOD” as a reference in the subject heading. If you don’t hear from us within 4 weeks of your application, please consider your application unsuccessful Consultant Name: Claire O'Reilly

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.

HVAC / AIRCON TECHNICIAN - MBOMBELA / NELSPRUIT Vacancy exists for qualified HVAC Technicians with nationally recognised HVAC Qualification (Post Trade Test / N3) and at least 5 year experience on Central Plant Job Purpose To carry out Preventative Maintenance, Repairs and installation of HVAC system and Refrigeration. Core Duties Maintain central plants (chillers, pumps, towers & controls) Maintain DX plants (package units, RACS, splits) Maintain VRV systems and electrical panels Maintain and troubleshoot building management system Supervise junior staff Liaise with customers on a daily basis Carry out repairs on HVAC equipment as per client requests and in accordance with contractual requirements and operational rules. Dispose of hazardous waste in line with the OSHACT. Perform standby duties as per roaster Work unplanned hours in case of an emergency to ensure business continuity. Perform any other duties as delegated by Management Key knowledge and skills required Grade 12 Minimum 5 years relevant experience Experience on Central Plant Nationally recognised HVAC Qualification (Post Trade Test / N3) Industrial refrigeration Trade Test – (must have) Valid Refrigeration Licence – (must have) Refrigeration Inspector – (an advantage) Valid driver’s licence (Code 8) Knowledge and good understanding of applicable Health & Safety regulations and procedures Willing to perform additional duties and cross function within the technical space Salary: Market related (includes Medical Aid and Pension) PLEASE NOTE: CV MUST BE SUBMITTED TO: recruitment@whyweb.co.za of Advert Should you not receive feedback within 7 working days of closing of this advert, kindly consider your application for this position as unsuccessful

HVAC / AIRCON TECHNICIAN - WELKOM Vacancy exists for qualified HVAC Technicians with nationally recognised HVAC Qualification (Post Trade Test / N3) and at least 5 year experience on Central Plant Job Purpose To carry out Preventative Maintenance, Repairs and installation of HVAC system and Refrigeration. Core Duties Maintain central plants (chillers, pumps, towers & controls) Maintain DX plants (package units, RACS, splits) Maintain VRV systems and electrical panels Maintain and troubleshoot building management system Supervise junior staff Liaise with customers on a daily basis Carry out repairs on HVAC equipment as per client requests and in accordance with contractual requirements and operational rules. Dispose of hazardous waste in line with the OSHACT. Perform standby duties as per roaster Work unplanned hours in case of an emergency to ensure business continuity. Perform any other duties as delegated by Management Key knowledge and skills required Grade 12 Minimum 5 years relevant experience Experience on Central Plant Nationally recognised HVAC Qualification (Post Trade Test / N3) Industrial refrigeration Trade Test – (must have) Valid Refrigeration Licence – (must have) Refrigeration Inspector – (an advantage) Valid driver’s licence (Code 8) Knowledge and good understanding of applicable Health & Safety regulations and procedures Willing to perform additional duties and cross function within the technical space Salary: Market related (includes Medical Aid and Pension) PLEASE NOTE: CV MUST BE SUBMITTED TO: recruitment@whyweb.co.za Closing date of Advert Should you not receive feedback within 7 working days of closing of this advert, kindly consider your application for this position as unsuccessful

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

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

Delaire Graff Estate is looking for a Chef Tournant who will be responsible for taking care of the daily food preparation, ensuring food quality and freshness and duties assigned by the Head Chef/Sous Chef to meet the standard and quality set by the restaurant and to work alongside the other chefs in the kitchen. Main responsibilities: Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating; Oversees and organizes kitchen stock and ingredients; Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance; Keeps cooking stations stocked, especially before and during prime operation hours; Train and assess staff on the job; Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns; Monitor and maintain health and safety; Ensure that you are familiar with the weekly and daily reservations, events and menu requirements; Ability to work all sections, including pastry. Main requirements: Culinary Diploma/Certificate; Preferably 2 - 3 years previous experience in similar role; Own transport/Reliable transport; Leadership and management skills; Able to work in a team; Strong organizational skills; Attention to detail; Availability to work within opening hours (e.g., evenings, public holidays, weekends); Ability to work under pressure; Creative problem-solving skills.

Key Responsibilities: Lead and manage the kitchen team to deliver exceptional food quality and service. Design and implement menus that align with the lodges brand and guest expectations. Ensure strict adherence to health, safety, and hygiene regulations. Maintain kitchen inventory, order supplies, and manage food costs. Collaborate with lodge management to create dining experiences that exceed guest expectations. Oversee preparation and presentation of food, ensuring consistency and quality. Train and mentor junior kitchen staff to enhance their skills and performance. Requirements: Proven experience as a Head Chef, preferably in luxury hospitality or a 5-star environment. Formal culinary education or relevant qualifications. Exceptional culinary skills, creativity, and attention to detail. Strong leadership and team management skills. Knowledge of local and international cuisine and dietary restrictions. Ability to work under pressure while maintaining high standards. Experience in managing kitchen budgets, food costs, and inventory. Passion for delivering outstanding guest experiences in a luxury setting. Ability to adapt to a remote, dynamic, and unique working environment.

Responsibilities: Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating. Oversees and organizes kitchen stock and ingredients. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Keeps cooking stations stocked, especially before and during prime operation hours. Train and assess staff on the job. Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Monitor and maintain health and safety. Ensure that you are familiar with the weekly and daily reservations, events and menu requirements. Ability to work all sections, including pastry. Requirements: Culinary Diploma/Certificate. At least 2 - 3 years previous experience in similar role. Own transport / Reliable transport. Leadership and management skills. Able to work in a team. Strong organizational skills. Attention to detail. Availability to work within opening hours (e.g., evenings, public holidays, weekends); Ability to work under pressure. Creative problem-solving skills.

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.