Market food arts

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

EE Candidates Only Food Manufacturing Plant seeks a Food Technologist to do reviews on existing product effectiveness with a view to modifications and improvements in order to maintain competitiveness in the market place. Develop new products to meet identified market needs and supply the marketing department with technical information for use in new product evaluation. OUTPUTS: Attend product exhibitions & consumer focus groups Implement product development plan Conduct new raw material & product feasibility studies Assist & document quality & technical processes and design & maintain product specifications & labels Manage team and assist resolution of customer complaints MINIMUM EXPERIENCE: 7 years relevant experience A senior Food Technologist with prerequisite experience and knowledge of wheat flour processing and quality, yeast leavened applications, processes and related ingredient technology/functionality. MINIMUM QUALIFICATIONS: Relevant National Diploma Email your CV to anthonyjobs@wcp.co.za

Westernmarketresearch.com is a market research report store for all type of Analytical data . Market Research Report has specialized research expertise in multiple areas like Healthcare, Agriculture, Consumer goods, Aviation, Semiconductor, Defense, Automotive & Transport, Biotechnology, Chemicals & Materials, Energy & Mining, Heavy Industry, Food & Beverages, Technology & Media, Pharmaceutical and Packaging. Our research reports provides in depth historical and forecast market analysis . We have collaborated with number of leading market research Teams. Being one of the fastest growing market research team , we always focus on our client’s requirement and need. Our reports cover accurate and real time based business insights. Market Research report supplies cutting edge market research reports across a wide range of industry verticals.

Come and join us in the heart of West Coast for the Vredenburg Garden Market on Sunday 4 October 2015 from 9am-1pm c/o Plein & Church street, Vredenburg. Everyone is welcome young and old to support all the amazing stalls we offer a kids corner with jumping castle, sweets, biltong, delicious food stalls, jewelry, clothing and other handmade arts & crafts. For stall bookings contact us direct 060 711 2625 or e-mail us on vbgardenmarket@webmail.co.za

Teleseller (Food Retail) /Port Elizabeth - The successful Candidate, must have previous sales experience AND preferably a customer base within the Hospitality Industry.  Must have the ability to "think out the box", upsell on orders, self - driven, customer centric, sense of urgency and a passion for sales and meeting targets. Requirements: Senior Certificate Previous Sales experience essential (not necessary Call Centre) Exceptional Customer Relations Excellent PC Skills Ability to work under pressure and use own initiative Ability to achieve targets without supervision Strong Planning, organizing and negotiation skills Salary Market related (depending on experience) + comms/incentives 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 " TELESELLER PE " as a reference in the subject field. Please deem your application as unsuccessful if you receive no feedback after 4 weeks

Come join us on our next Country Market Day Saturday 11 January from 9 to 3 o clock 66 Butterfield Rd, Chelsea, Port Elizabeth Various Art and craft Food Secondhand clothes and goods Plants Jewelry and many more Enjoy Restaurant Bar Entertainment All welcome For inquiries or directions whattsapp Magda on 0630547194

Food Lover’s Market in Stellenbosch has an exciting full-time supervisory position available within their Fruit & Veg Team. The ideal candidate must be able to work effectively and accurately, able to work under pressure and meet deadlines. KEY PERFORMANCE AREAS The responsibilities of the job incumbent include the following functions: • Stock control (ensuring that quantities ordered will be in line with requirements- no under or over ordering, controlling wastage, reworks and stock shortages) • Receiving stock (ensure quality and quantity of stock correct as per invoice, complete paperwork accurately for stock retuned to suppliers, etc.) • Food safety standards (ensuring that all food safety standards are met, including checking temperatures and basic housekeeping). • Rostering of fruit and veg team. • Interacting with customers and team members. The ideal job incumbent must adhere to the following person specifications: • Grade 12 • 2 years relevant previous experience as a fruit & veg supervisor • Detail orientated • Excellent communication (English & Afrikaans) and coordinating ability • Able to multitask and work under pressure • Fruit & Veg product knowledge • Own transport. • Customer orientated. WORKING HOURS As the store operates 7 days a week Mondays to Fridays from 8am to 7pm, Saturdays 8am to 6pm, Sundays 8:30am to 4pm, Public holidays 8am to 6pm, shifts are required within the needs of the business and will differ each week. Please use the following reference number in the subject line of your email: FLMFV01 including your name and surname when applying for this position. Please submit your detailed CV (with contactable references) in Word Format to theunsp@fnv.co.za. Kindly consider your application unsuccessful should you not receive feedback within 1 week. Closing date for application 12 February 2021.

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.

Minimum Requirements: Proven product/commercial track record in food/beverage (B2B/commodities preferred). Degree in Food Technology, Business Admin, or related field. Data-driven decision-making ability, from sales and market intelligence. Independent and collaborative, with a proactive approach. Ability to navigate and collaborate with diverse stakeholders. Thriving in dynamic environments, managing ambiguity and multiple priorities. Building strong, partnership-based customer relationships. Meeting deadlines and managing projects effectively. Fluent in English. Duties and Responsibilities: Regional F&V Product Expert: Drive growth by managing the product portfolio, analysing market trends, and identifying opportunities Strategic Business Development: Develop and implement regional business plans, aligning with global strategies Portfolio Management: Optimize the regional F&V assortment for competitiveness and profitability Sales & Customer Support: Provide expert product knowledge, support sales teams, and identify new customer potential Market Analysis & Strategy: Analyse KPIs, customer feedback, and market data to inform product roadmaps and go-to-market strategies Training & Communication: Educate internal teams and communicate portfolio updates PLEASE NOTE: Thank you for your interest in this position, we will review and be in touch if you are suitable. Due to the amount of applications we receive for each position, we are unable to respond to each one individually. Please accept your application as unsuccessful if you had no feedback within 7 days of applying. Your CV will remain on our database and we will be in touch for other suitable positions. *** In the meantime, please download our EBOOK which will hopefully help you understand our process and how we work.

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.

Duties: Assist the Executive Chef / Head Chef in the following tasks, assuming full responsibility in their absence. Managing, leading, and training of the kitchen staff in line with the food directive, ensuring food preparation to the highest standard. Effective Kitchen Administration to minimize shortages and wastage and effective stock control, assuming full responsibility of any shortages, wastage, and variances. Meet mandated cost through creativity and robust stock and accounting systems. Perform effective asset management to ensure that all company assets are maintained in the best possible condition. Review and analyse monthly accounts, highlight and account for problem areas and ensure appropriate action is taken to rectify these problems. Ensure that the Kitchen cleanliness and hygiene is of the highest standard. Maintain fridges and stores to ensure they are clean and stocked at the correct levels. Implement, monitor, and maintain constant communication between the Kitchen, Management and Front of House staff. Check that meals and functions are set up to standards. Attend meetings when required. Provide effective leadership through professional man-management and encouragement of all subordinates, including mediation. Quality check taste and presentation of dishes to ensure the excellent standard of the food. Ensure that portion size and plating of food are controlled to avoid wastage and maintain a high standard. Ensure that all food is being prepared to the highest standards. Ensure efficient work with the focus on completing the task within the time available and to the standard set. Requirements: Grade 12 A formal culinary qualification At least 4 6 years experience in a luxury 5* environment Sound knowledge of food preparation and Kitchen hygiene. Knowledge and understanding of all dietary and religious requirements. Knowledge of menu compilation and international and up-to-date market trends. Knowledge and understanding of stock procedures and control. Knowledge of product and supply. Knowledge of planning, budgeting, and departmental administration. Good knowledge of creating, implementing, and maintaining written control documents and training manuals. Basic knowledge of accounting principles, such as assessing P&L statements or forecasts.

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

Telesales (FMCG) / Port Elizabeth Seeking a dynamic self-starter to handle the Telesales, Admin and Marketing functions for a Distribution company based in Port Elizabeth.  Food Retail will be advantageous Requirements: Senior Certificate Good command of the English Language Previous selling experience Previous experience in the Food Distribution Industry Drivers licence and own vehicle Excellent PC Skills Ability to work under pressure Ability to achieve targets without supervision Responsibilities Handle all sales calls Place orders for clients Up-selling and communicating promotions in order to maximise GP and increase turnover Meeting all sales targets and deadlines Attend to Admin/procurement/marketing work Maintain good Relationships with current clientele Grow Area and market to new clients Salary Market related (depending on experience) + comms 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 "TELESALES CLERK PE" as a reference in the subject field. Please deem your application as unsuccessful if you receive no feedback after 2 weeks. Additional Info: 2 to 5 years Salary: RNegotiable Job Reference #: 432683570

A juxtaposition of the aforementioned resources suggests that the French snail market absorbs 40,000 tons/year. This market growth is attributed to the popularity of the Italian and French gourmet cuisines in these countries, where the wealthy people consider snail consumption to be a reflection of exquisite taste and social status. - Food markets - Restaurants and Bars that offer menus and meals - Distributors and wholesalers - Retailers (in the food industry) - Catering and Takeout Companies - Beauty salons - Fishing The snails can be transported in various states: - Living. - Frozen. Pricing: R5 each and special price on the purchase of 100+

HEAD CHEF / EAST COAST Qualifications & Experience: Chef Diploma or National Diploma in food and beverage Management is preferred Minimum of 3 years’ experience as Head Chef of an establishment, preferably Hotel  Primary Functions: Knowledge of Food preparation and hygiene Menu Planning Costing Managing all kitchen functions Training Staff Health and Safety Purchasing Staff Rostering Maintaining quality standards Key Performance Areas: Food preparation all delivered in a timely manner High Standards of Sanitation to me maintained Ensure daily stocktakes are conducted and recorded Ensure procedures followed to eliminate wastage, including stock rotation Provide regular training for the staff Personal Attributes: Sound communication and interpersonal skills Ability to prioritise Attention to detail Customer focused & service driven Salary - Market Related Application Process: Please apply ON-LINE or e-mail your CV and recent head & shoulder photo to solutions@workafrica.co.za. Please note that ON-LINE Applications will be given preference. If you don’t hear from us within 4 weeks of your application, please consider your application unsuccessful