Safety food

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

FOOD RETAIL MANAGER/EAST LONDON – Will suit a Candidate residing in the Greenfields/Sunnyridge area Minimum requirements for the job: Grade 12 Must have Management experience in a Takeaway environment Must be a people’s person with the ability to Lead/Supervise staff and attend to Customer Complaints Must have experience in dealing with stock control, able to order stock and check stock being received Must be Computer proficient in Word, Excel & Outlook E-mail – Training will be provided on Aura in-house system Must be a team player Must ensure all equipment is in good working order and do daily inspections Must keep the quality of food at a high standard hence have to be familiar with food safety Must have experience in managing budget and stock shrinkage Must have experience in handling cashups and closing a shop Must have a valid driver license and own vehicle or reside in the Greenfields/Sunnyridge area Must be willing to work retail hours Must be of sober habits Salary: R7,500 whilst in training – a performance review after 6 months Application Process: Online applications will receive preference, ensure you upload a recent head and shoulder photo, alternatively e-mail CV, recent head & shoulder photo to solutions@workafrica.co.za, use " FOOD RETAIL MANAGER ” as a reference in the subject field. If you don’t hear from us within 3 weeks of your application, please consider your application unsuccessful Additional Info: 1 to 5 years Salary: RR7500 Job Reference #: 3970663701

FOOD TAKEWAY MANAGER/EAST LONDON – Will suit a Candidate residing in the Greenfields/Sunnyridge area Minimum requirements for the job: Grade 12 Must have Management experience in a Takeaway environment Must be a people’s person with the ability to Lead/Supervise staff and attend to Customer Complaints Must have experience in dealing with stock control, able to order stock and check stock being received Must be Computer proficient in Word, Excel & Outlook E-mail – Training will be provided on Aura in-house system Must be a team player Must ensure all equipment is in good working order and do daily inspections Must keep the quality of food at a high standard hence have to be familiar with food safety Must have experience in managing budget and stock shrinkage Must have experience in handling cashups and closing a shop Must have a valid driver license and own vehicle or reside in the Greenfields/Sunnyridge area Must be willing to work retail hours Must be of sober habits Salary: R7,000 - R7,500 whilst in training – a performance review after 6 months Application Process: Online applications will receive preference, ensure you upload a recent head and shoulder photo, alternatively e-mail CV, recent head & shoulder photo to solutions@workafrica.co.za, use " FOOD TAKEAWAY MANAGER ” as a reference in the subject field. If you don’t hear from us within 3 weeks of your application, please consider your application unsuccessful Additional Info: 1 to 5 years Salary: RR7000 to R7500 Job Reference #: 3970663701

FOOD TAKEWAY MANAGER/EAST LONDON – Will suit a Candidate residing in the Greenfields/Sunnyridge area Minimum requirements for the job: Grade 12 Must have Management experience in a Takeaway environment Must be a people’s person with the ability to Lead/Supervise staff and attend to Customer Complaints Must have experience in dealing with stock control, able to order stock and check stock being received Must be Computer proficient in Word, Excel & Outlook E-mail – Training will be provided on Aura in-house system Must be a team player Must ensure all equipment is in good working order and do daily inspections Must keep the quality of food at a high standard hence have to be familiar with food safety Must have experience in managing budget and stock shrinkage Must have experience in handling cashups and closing a shop Must have a valid driver license and own vehicle or reside in the Greenfields/Sunnyridge area Must be willing to work retail hours Must be of sober habits Salary: R7,000 - R7,500 whilst in training – a performance review after 6 months Application Process: Online applications will receive preference, ensure you upload a recent head and shoulder photo, alternatively e-mail CV, recent head & shoulder photo to solutions@workafrica.co.za, use " FOOD TAKEAWAY MANAGER ” as a reference in the subject field. If you don’t hear from us within 3 weeks of your application, please consider your application unsuccessful

The Food Industry. Our Passion. We are experts in Food Safety training, auditing and systems implementation on: BRC FSSC 22000 V5.1 ISO 22000:2018 GlobalG.a.p

Our business has been built on attention to detail, employing only the best available Sub-Contractors, company drivers & qualified staff.Please contact JFM at 0413731373. Import Container Unpacks Port Elizabeth| Export Container Packs Port Elizabeth| Bulk Warehousing Port Elizabeth| Delivery Per Schedule Port Elizabeth| Full And Empty Container Storage Port Elizabeth| Hazardous Cargo Handling Port Elizabeth| Container Transport Port Elizabeth| Cargo Transport Port Elilzabeth| Managing Stock Inventory Port Elizabeth| DAFF Inspection Port Elizabeth| Port Health And Safety Inspection Port Elizabeth| Product Processing/Staging Port Elizabeth| TO Monitoring Port Elizabeth| Palletizing And Shrink-Wrap Port Elizabeth| Food Graded Warehousing Port Elizabeth| Distribution Port Elizabeth| Specialized Freight Port Elizabeth| Transport PE| Warehousing PE| Logistics PE| Long Distance Operations PE| Reach Stacker (Container Handler) PE| Container Weighing System (Solas Approved) PE|5 Ton Forklift (Container Masked Stage 3) PE| Container depot Port Elizabeth| Shipping line Port Elizabeth| Freight forwarders Port Elizabeth| Ocean freight Port Elizabeth| Bulk handling Port Elizabeth| Warehousing Port Elizabeth| Container depot Port Elizabeth| Road freight Port Elizabeth

For your turnkey Health and Safety solutions, contact me, Christiaan Campher, at 060 454 7911 / christiaan@allsafeholdings.co.za for more information. We do everything from OHS Files, Training, Medicals, Audits, IOD Assistance, Covid-19 Compliance, Event Safety, Food Safety, Workmen Compensation, Supplier/Contractor Vetting etc. We do everything from OHS Files, Training, Medicals, Audits, IOD Assistance, Covid-19 Compliance, Event Safety, Food Safety, Workmen Compensation, Supplier/Contractor Vetting etc. We do everything from OHS Files, Training, Medicals, Audits, IOD Assistance, Covid-19 Compliance, Event Safety, Food Safety, Workmen Compensation, Supplier/Contractor Vetting etc.

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

We are seeking experienced candidates from the Food Industry for the following vacancies: Production Supervisor (PE) Production Manager (PE) Raw Material Production Supervisor (Paterson) Requirements Minimum Matric and Tertiary qualification in Production or related Knowledge of packaging highly advantageous Knowledge of Food safety and hygiene is required At least 3 years’ experience within a similar role EMAIL: recruit@rmgrecruitment.co.za

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.

Safety Gloves and Hand Protection. For employees, workplace safety is synonymous with hand safety. Not only do gloves protect workers, they protect consumers in environments in which employees handle food.

Perishable Foods Manager - Retail SUMMARY: Manage the receiving, storage, staging, and distribution of all Perishable Foods (includes produce, dairy, and frozen food product). Ensures compliance with health department standards and other regulations for all perishable foods. Responsible for full-cycle inventory management of produce and partners with the Inventory Manager for inventory of dairy and frozen foods. Provide backup support for Dry Products Manager as needed. PRIMARY DUTIES: Oversee the accurate and timely receiving of all perishable food products Organize storage areas to maximize capacity, minimize product handling, and ensure product temperature requirements are met Maintain procedures and processes that ensure 100% product rotation according to date and quality driven parameters Monitor the order selection process for all produce and frozen foods, and ensure orders are picked on time, accurately and with quality product Control and track inventory scrap due to spoilage and unmet quality standards Maintain accurate physical inventory counts on perishable foods Manages employees including performance management, training and development, workflow planning, and interviewing/on-boarding. Full-cycle inventory management of produce (receiving, product storage, order selection and staging, and distribution). Responsible for daily inventory tracking, reviewing outgoing orders and invoices for partner agencies, and submitting verified orders to Agency Services for billing Partners with Procurement Manager to review inventory counts and monthly picking schedule to accurately forecast perishable needs Collaborates with Programs Department to ensure successful distribution of fresh foods Partners with Safety Manager to identify and remedy safety concerns and champions weekly safety meetings Develops and evaluates process flows and creates standard operating procedures (SOP's) Regularly reviews and actively forecasts labor needs in conjunction with operations management Establishes and maintains strong relationships. Participates in special projects and performs other duties as assigned EDUCATION & EXPERIENCE: Education and Certifications: Four year degree in related field strongly preferred or equivalent education and relevant experience required. Food Safety Experience: Experience in multi-temperature distribution environment and managing perishable food inventories. Customer service experience strongly preferred. Previous supervisory experience required. Understanding of Inventory principles; ability to work effectively with designated Computer software; ability to perform basic mathematics; ability to adapt to varied work requirements and be flexible. Skills/Competencies: Must have good customer skills and mathematical skills. Ability to work effectively and efficiently both independently and in a team environment. Kindly send your comprehensive CV with contactable references to jobseekerspe@gmail.com

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

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.

Minimum requirements for the role: A relevant tertiary qualification in Production or Operations Management or related qualification is preferred. Minimum 5 years previous management experience managing a large team within a production, manufacturing or FMCG environment is essential for this role. Previous experience having worked within the food and related industries is preferred. Strong communication skills. Knowledge of BRC, QHSE, HACCP, and global GAP accreditation is advantageous. Experience in managing a production or packhouse facility is essential. The successful candidate will be responsible for: Achieving packhouse goals and objectives through the agreed KPIs. Formulating and executing continuous improvement plans. Coordinating and executing the packing programme as planned and prioritised by the Marketing Department. Effectively managing staff and ensuring compliance with Company policies. Ensuring compliance with food safety and sanitation requirements. Managing costs within the packhouse against the budget. Leading and motivating the Packhouse Team to take ownership and pride in delivering the highest quality of product according to grade. Applying WCM or lean techniques to improve accuracy and productivity. Communicating and assisting Growers (primary customer). Ensuring the adherence to local and international food safety standards and requirements. Ensuring continuous quality control measures are adhered to. Reporting any equipment failure and maintenance requirements to the Engineering Department. Maintaining and utilising various reports as dashboards in order to measure against targets. Identifying development areas and managing people performance. Pro-active planning of staff, stock and other resources with internal departments. Salary package, including benefits, is highly negotiable depending on experience gained.

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.

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.

Retail Manager – National Sales and Operations Manager International Retailer is seeking to employ A Senior Retailer Manager to join their dynamic team. Position Purpose role would be based in Cape Town and would suit a candidate with National Sales and Operations Management experience To implement and manage all aspects of operations for the portfolio Stores. Build a dynamic culture of ambassadors who deliver a world class customer experience, whilst achieving operational efficiencies and profitability. Ensure operational excellence in people management, recruitment, retention & succession planning, training & development, hygiene & food safety, WH&S, and achievement of budgets and sales targets. Key Responsibilities Effective Leadership Operational Efficiency and Profitability Hygiene and Food Safety Training & development People and Performance Management Administration Incentive Program Workplace Health & Safety Salary: RNegotiable Consultant Name: Marlene Smith

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

Ou Meul Bakery at Windmeul is seeking an organized and detail-oriented individual to guide the kitchen pass and ensure efficient coordination between the kitchen and service staff. This individual will be responsible for calling orders, plating food, ensuring that all dishes meet the restaurant's quality standards, and delivering them to the servers for guest service while working with the kitchen supervisor. The ideal candidate is a clear communicator with a deep understanding of food preparation and presentation. Email your CV to windmeul@oumeul.co.za if you feel you meet the below criteria: Key Responsibilities: Order Coordination: Call out orders to kitchen stations, ensuring every section understands and prepares dishes within the required timeframe. Plating: Oversee the final presentation of all dishes, ensuring food is plated properly according to restaurant standards before it leaves the kitchen. Quality Control: Verify that all dishes are cooked to the correct temperature, presented attractively, and meet the restaurant’s portion size and taste standards. Timing Management: Monitor the timing of orders, ensuring all components of a table’s order are ready simultaneously and that no food is delayed. Communication: Act as the liaison between the kitchen and front-of-house staff, relaying updates on order status and ensuring seamless coordination during service. Menu Knowledge: Have a thorough understanding of the menu, including ingredients, cooking techniques, and presentation details, to accurately guide the plating and presentation process. Problem-Solving: Address any issues that arise during service, such as incorrect orders or delays, working with the kitchen team to rectify problems quickly. Sanitation: Keep the pass area clean, organized, and free of clutter, ensuring compliance with health and safety standards. Qualifications: Previous experience in a kitchen, preferably in a role involving plating or running a pass. Strong understanding of kitchen operations and flow, including knowledge of various cooking techniques. Excellent communication and organizational skills. Ability to work in a fast-paced environment, stay calm under pressure, and maintain focus. Attention to detail, ensuring every dish that leaves the kitchen is perfect. Ability to multitask and manage timing for multiple orders simultaneously. Food handler certification (preferred). Skills: Strong leadership and teamwork abilities. High level of attention to food quality and presentation. Ability to communicate clearly with both kitchen staff and servers. Problem-solving skills and the ability to make quick decisions. Familiarity with kitchen equipment and food preparation techniques.

Job Functions: Diagnose electrical and mechanical defects on packaging and ancillary equipment within the plant. Repair electrical and mechanical defects to maintain seamless operations. Install and commission new equipment and re-commission existing equipment after shutdowns or repairs. Identify electrical wiring defects using testers and meters. Rewire and modify equipment to enhance product compatibility. Overhaul machinery as required to optimise efficiency. Ensure adherence to health, safety, and food safety standards. Assist in designing equipment layouts and optimising plant flow. Provide on-the-job training to setters during repairs. Requirements: Qualified Millwright Min. of 3 years Millwright experience Proven experience as a millwright in a high-speed packaging environment (pref. FMCG). Strong understanding of mechanical and electrical diagnostics and repairs. Solution-driven mindset with excellent attention to detail. Ability to work shifts and overtime as needed. Knowledge of health and food safety regulations. Remuneration Package: The company is offering a generous remuneration package including benefits.

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.

Our client requires the service of a Butchery Trainer/ Assessor to deliver and facilitate high quality Butchery Training. Engage and motivate learners and employers towards timely and successful completion of qualifications and programmes. · Train and assess learners against according to company standards · Ensure clients are compliant with local and national Food Safety standards · Monitor and track progress of learners to ensure learning outcomes are achieved in a timely and cost effective manner. · Comply with all policies, procedures and legislation Matric 2 – 3 Years training and assessing experience within the food industry / 2 – 3 years as a specialist in the meat industry · Must be able to do a block test · Must have knowledge of Meat Market hygiene and safety standards · Excellent written & verbal communication skills (English & Afrikaans) · Excellent numerical and literacy skills · Must have a valid driver’s license · Must be willing to travel Send CV to admin@nclc.co.za

Leading Export company based in Paarl has a vacancy for a Logistics Planner with fresh produce experience to join there dynamic team. The main purpose of this role is the Procurement / Sales and Logistics planning to ensure that products are planned and ordered to meet sales demand and liaising between growers and importers based on availability and sales forecasts. Cost efficiency and airfreight optimization is a key task in the logistics value chain with daily planning and booking of air freight. REQUIREMENTS: Relevant Degree / Qualification At least 2- 3 years’ experience in fresh produce supply chain Experience in air freight planning adv Procurement and sales planning for fresh produce Experience in fresh produce export Must be able to communicate in English and Afrikaans Good literacy & numeracy skills Sense of urgency (multitasking and thinking on your feet) Attention to detail person Good team player Must be willing to work long hours, weekends, shifts, overtime & public holidays if required Duties: All logistic functions & daily planning around purchasing and selling of fresh produce and reporting thereof Compliance with all company policies and procedures Compliance with on-site health and safety regulations Ensure personal, food hygiene and food safety policies are adhered to Care and maintenance of company equipment Confidentiality of information In return, a competitve salary is offer coupled with the oppoturtunity to work within a large, established company.

We are looking for a professional Line Cook to prepare food to the exact chef’s specifications and to set up stations for menu. Line Cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibilities Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef’s instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Requirements Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook Excellent understanding of various cooking methods, ingredients, equipment and procedures Accuracy and speed in executing assigned tasks Familiar with industry’s best practices Culinary school diploma

A cook to prepare food to the exact chef’s specifications and to set up stations for menu. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Responsibility: Set up and stock stations with all necessary supplies, Prepare food for service (e.g. chopping vegetables; butchering meat; or preparing sauces), Cook menu items in cooperation with the rest of the kitchen staff, Maintain a positive and professional approach with co-workers and customers, Answer, report and follow executive or sous chef’s instructions, Clean up station and take care of leftover food, Stock inventory appropriately, Ensure that food comes out simultaneously, in high quality and in a timely fashion, Comply with nutrition and sanitation regulations and safety standards HOW TO APPLY: -Go to www.jobjack.co.za -Click on 'Find a Job' and on 'Sign Up' -Create your profile and apply to this job and many others! OR Copy and apply on the link below: https://link.jobjack.co.za/?jobId=92ed15d9-4044-4a78-8b6d-142d9cb01b5e ONLY applications on www.jobjack.co.za will be considered for the position. Job Reference #: 92ed15d9-4044-4a78-8b6d-142d9cb01b5e

We have an opportunity for an experienced catering Sous Chef to join one of the leading catering companies and wedding venues in Paarl. We are looking for a sous chef with sound knowledge, a strong catering and culinary background and the ability to lead and manage a team in the preparation and execution of high-quality menus. Someone who is proactive, a self-starter and resourceful with a stable track record. Position Requirements: · A diploma in professional cookery · Valid driver’s license and own reliable vehicle · A High level of attention to detail · Ability to spot and resolve problems efficiently · Excellent time management skills · Capable of delegating multiple tasks and provide excellent support · Excellent communication and leadership skills · Ability to work under pressure · Computer literate Key Responsibilities: · Able to assist in planning, direct food preparation and culinary activities · Determining food inventory needs, stocking and ordering · Approving dishes before they reach the guests · Exceptional leadership skills to manage and lead a team effectively · Hands-on approach to all catering activities and events · Responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines · Maintain a positive and professional approach with co-workers and guests Applicants residing the Winelands region will receive preference. We can only consider South African Citizens or applicants who have a valid South African Permanent Residence! No Work Permit applications will be accepted! Please apply with a copy of your CV (email to: info@redpeppercatering.co.za) including a profile photo and include a few food profile photos produced by yourself or in conjunction with a team.