Sanitation

Hitbay Sanitation provides portable toilets and waste solutions for construction, rental, event, and sanitation. Our company has years of experience servicing clients locally and internationally and offers a wide range of high-quality products, for More information to visit our website. https://www.hitbaysanitation.co.zw/

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

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

Blockman - Uitenhage My client in Uitenhage is looking for an experienced Blockman to join their dynamic team. Duties/Responsibilities: Sharpen and adjust cutting equipment Receive, inspect, and store meat upon delivery Cut, bone, or grind pieces of meat Weigh, wrap, and display cuts of meat Cut or prepare meats to specification or customer’s orders Store meats in refrigerators or freezers at the required temperature Keep inventory of meat sales and order meat supplies Clean equipment and work areas to maintain health and sanitation standards Minimum Requirements: 3-5 years’ experience as a blockman

We manufacture Tiffany chairs, Stretch Tents, Jumping castles,Frame Tents,distaster tents Frame tents, Marquee tents, Peg and Poles Tents. Best Quality Tiffany Chair,Phoenix chairs and Plastic chairs. We also manufacture Mobile Cold room/ mobile chillers,Mobile Kitchen, VIP toilets, Portable toilets, plastic toilets, water tanks,Food warmer trailers, Food Kiosks, Fixed Cold rooms,Mobile Bars and Food trucks, sanitation booths pods and tunnels. Contact us on 082 880 2999 muktar or Sam on 083 786 6235. We have 24 branches across South Africa.

We are currently looking for a employees to work at a prestigius Restaurant and Tasting Room Based in Paarl The ideal candidates should: have relevant experience or qualifications. 1.Chef De Partie Needs to have previous culinary experience or qualifications. 2.Sculler R25ph 3.Barista Barman R 25ph 4.Food and Beveragr Steward R25ph 5.CDP R33.64 6.Commis Chef 7.Exect Sous Chef Needs to have previous culinary experience or qualifications, include studying recipes, setting up menus and preparing high-quality dishes. You should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also, you should be familiar with sanitation regulations. Speak English and Afrikaans Be available week and weekends and throughout busy/peak seasons Grade 12/Matric Should you be interested in this position, please forward your CV to Nicole.Jacobs@adcorpblu.com

Posistion: Semi Skilled Blockman in Retail Shop Duties/Responsibilities: Receive, inspect and store the meat. Cut and prepare meats to specifications or according to customer's order. Store meat in refrigerators or freezers. Clean equipment and work areas to maintain health and sanitation standards. Position: Blockman

Butcher / Blockman needed for Port Elizabeth. Our client is a leading food provider for South Africa. They are looking for a skilled Blockman to provide high-quality service to customers. MUST HAVE REQUIREMENTS: Matric / Grade 12 2-4 years experience AS A BLOCKMAN Must know the different Grades of Red Meat Excellent Communication skills Duties and Responsibility: Performing quality inspection on meat and other products Preparing meat for sale Maintaining equipment and tools Ensuring that signage and display attractive and correct Weighing, packaging, pricing of products Maintain food safety and sanitation Customer Service Need to be fit and healthy in order to lift heavy Items and work in cold environments. Must know the OHSA regulations Coordinating delivers and pickups Send your CV: mrohroff@drake.co.za

Fogging machine for sanitation. Kills Corona virus and 99.9 percent of viruses and bacteria. Call 0823854274

We are looking for a cook to assist and be responsible for preparing food items in accordance with Companies recipes and established standards. Responsibilities: • Assist the Kitchen Manager and Lead Cook in ensuring that the menu is being met or exceeded. • Become a strong member being focused a positive, can-do attitude every day. • Adhere to defined Company recipes and Safe Food Handling procedures in order to deliver and exceptional guest experience • Complete all required food orders in timely and efficient manner. • Comply with time and attendance policies and be able to work a variety of day, night, weekend and holiday shifts as requested. • Adherence to Duties Checklist and other duties as assigned. Position Requirements: • Knowledge of food preparation and storage, sanitation requirements and commercial kitchen equipment • Strong communication and interpersonal skills with the ability to interact with many types of personalities in a positive and productive way Experience Needed: Experience: Culinary training / experience 1 year minimum We are located on the Gamtoos River. You will need your own transport to and from work. With Transport allowance provided by the company. Only serious applicants apply on Email a copy of your CV’s and reference. Kindly let us know your salary expectation. Email: tiffany@ferryhotel.co.za

Our Company is looking for a Driver that stays in East London. Must have a Code 10 and valid PDP. You must also have your own transport to work and back. Our Company offers services in the sanitation industry and you will be required to service portable toilets at our client's sites around the East London area. Only applicants that live in East London will be invited for interviews.

We are looking for an experienced and qualified Head Chef to join the kitchen team of one of the Wineland’s most loved restaurants. KEY PERFORMANCE AREAS: * Control and direct the food preparation process and any other relative activities * Approve and “polish” dishes before they reach the customer * Plan orders of equipment or ingredients according to identified shortages * Arrange for repairs when necessary * Remedy any problems or defects * Oversee the work of subordinates * Comply with sanitation regulations and safety standards * Foster a climate of cooperation and respect between co-workers REQUIREMENTS: * Proven experience as head chef (3 -5 years preferably) * Exceptional proven ability of kitchen management * Ability in dividing responsibilities and monitoring progress * Outstanding communication and leadership skills * Up-to-date with culinary trends and optimized kitchen processes * Good understanding of useful computer programs (MS Office, restaurant management software, POS) * Qualification in Culinary science or related certificate SALARY R20 000 – R30 000 (Negotiable depending on experience) RESTAURANT OPERATING HOURS Monday - Sunday 08:00 – 21:00, shift work Please use the following reference number in the subject line of your email:  CR472 when applying for this position. Please submit your CV in Word Format.  Kindly consider your application unsuccessful should you not receive feedback within 1 week. Salary: R20000 - R30000 Job Reference #: CR472 Consultant Name: Mari Cardoso

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

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

Paterson - Our client in the Hospitality industry is seeking an Executive Chef.The responsibilities include:2- 3 years experience working as an Executive Chef.Menu planning.Receiving and managing stock orders.All kitchen administration.Direct back of house operations and managing cooks.Food preparation and service for functions, weddings, and the restaurant.Manage staff and oversee production of high-quality food.Ensure safety, cleanliness, and sanitation of kitchen.Provide various support to all FOH and BOH staff during shifts.Develop and organize BOH through cleaning, maintenance, equipment care and ordering/receiving.This is a live in position.If you are not contacted within two weeks of applying, please consider your application unsuccessful

Eastern CapeON Point is seekig for EWSETA registered freelance assessors to conduct assessment and related services.Job Requirements: Interested canditates to submit CV's accompanied by valid EWSETA registration, ID copy and proof of qualifications and ETDPSETA SOR. The ETD practitioner may be registered with one or more of the following qualification*61689 National Certificate: Community Water, Health and Sanitation Promotion*60169 National Certificate: Water and Wastewater Reticulation Services*58951 National Certificate: Water and Wastewater Treatment Process Operations*73313 National Certificate: Electrical Engineering

Our client in the Hospitality industry is seeking an Executive Chef. The responsibilities include: 2- 3 years experience working as an Executive Chef. Menu planning. Receiving and managing stock orders. All kitchen administration. Direct back of house operations and managing cooks. Food preparation and service for functions, weddings, and the restaurant. Manage staff and oversee production of high-quality food. Ensure safety, cleanliness, and sanitation of kitchen. Provide various support to all FOH and BOH staff during shifts. Develop and organize BOH through cleaning, maintenance, equipment care and ordering/receiving. This is a live in position. If you are not contacted within two weeks of applying, please consider your application unsuccessful.

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.

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

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.