Hygiene control

We are a large national company opening a branch in KZN and need a sales representative with at least 3 years’ experience in hygiene AND pest control to sell to the corporate market. Require good skills in prospecting, cold calling, preparing proposals, closing. HACCP experience an advantage. Must have excellent communication skills.  A drivers licence and own reliable transport are necessary. Please send your CV and give me an indication of your desired remuneration. Kindly do not apply if you do not have the required experience and skills.

Contract cleaning - Offices, Schools, shopping centers, hotels & guest houses, factories, hospitals etc We offer the following services: -Sterilization, Deep Cleaning & Sealing -Hygiene Services -Washroom Products -Pest Control -Garden Maintenance -Janitorial Cleaning Services -Window & High Access Services -Pre/Post - move cleaning -Carpet & Upholstery Cleaning We're small enough to care but big enough to make a difference!! FOR A QOUTE Call us on: +27(0) 833 - show phone -

Have a look at our specials currently running folks!!! We're here to service all your Cleaning, Hygiene and Pest Control needs whether it be for your Business or Residential Premises. We look forward to any and all enquiries relating to whatever cleaning, hygiene or pest problems you may be experiencing. So why not give us a call on 357 - show phone - 6 or 827 - show phone - 1. We will attend to your query with the same speed we intend on using for making your home or business a healthy, clean and pest free environment! Note: Prices are subject to service provided.

Mining client based in Gauteng requires an Occupational Hygiene Officer. The successful candidate will have the following: • Grade 12, Chamber of Mines Certificate in Mine Environment Control • Degree or Diploma in Occupational Hygiene will be an added advantage • At least 8 years’ underground experience Should you meet the requirements for this position, please email your CV or fax to 865 - show phone -. You can also contact Tamara/Stefnie/Anmari on 215 - show phone -. Correspondence will only be conducted with short listed candidates. Should you not hear from us within 3 days, please consider your application unsuccessful.

Eco Fumigation provides pest control services for rats, mole, ants, cockroaches, and more in Garsfontein, South Africa. We are an advanced yet developed in hygiene management. We guaranteed to get rid of your pest problems. Visit our website for more information. Services we offer: Weed control Insect control Rodent removal Mole control Aphid removal Termite extermination Ph: 0120042031 Web: https://www.eco-fumigation.co.za/pest-control-fumigation-services-in-garsfontein/ Email: info@eco-fumigation.co.za Address: 519 Granite Cres Monavoni, Centurion, 0173, South Africa your pest problems. Visit our website for more information.

We are an established company with a national footprint, and seek a conscientious and suitably experienced person to manage our branch in KZN. Applicants that will be considered have to be skilled and experienced in all technical aspects of Pest Control and Hygiene services, as well as have a clear track record in Administration, Crm and Sales. Regular reporting to Head Office; taking care production, sales, and crm of clients within our national client base will be an important aspect of the position. Potential to include areas of responsibility may include the Gauteng region.

A Top Mining Company is seeking an experienced Ventilation and Hygiene Officer for their operations in Mpumalanga. Requirements include: • Chamber of Mines Certificate in Mine Environmental Control (Intermediate) • Diploma/Degree will be advantages. • Grade 12 • 8 Years’ experience in the mining industry. Should you meet the requirements for this position, please email your CV or fax to 865 - show phone -. You can also contact Tamara/Stefnie/Anmari on 215 - show phone -. Alternatively please visit www.hireresolve.co.za Correspondence will only be conducted with short listed candidates. Should you not hear from us within 3 days, please consider your application unsuccessful.

A top mining company is seeking an experienced Ventilation and Hygiene Officer for their operations in the Northern Cape! The successful candidate should have: • Grade 12 • Chamber of Mines Certificate in Mine Environmental Control • At least 8 years’ experience in the mining industry The successful candidate will be carrying out inspections and report all matters concerning ventilation. Should you meet the requirements for this position, please email your CV or fax to 865 - show phone -. You can also contact Tamara/Stefnie/Anmari on 215 - show phone -. Correspondence will only be conducted with short listed candidates. Should you not hear from us within 3 days, please consider your application unsuccessful.

Corporate Catering for Blue Chip Company The ideal candidate MUST meet the following requirements: 3-5 years from RESTAURANT/HOTEL/CATERING - no fine dining experience required Must have extensive admin experience - ordering stock, menu costing, stock control, equipment maintenance Excel proficiency is critical Must have staff management experience in a kitchen Must be willing to do Front of House duties Able to get to work for 7.00 Mon-Fri Duties: Responsible for all breakfast and lunch prepping Plan breakfast special’s 3 days before, to ensure sufficient stock Check that the hygiene level is up to standard. Oversee buffet set up Relieve the Front of House Manager for 1-2 hours daily Daily stock-takes for all food, maintenance of kitchen equipment Ongoing maintenance of kitchen equipment with an outside supplier if necessary Temperature control sheets & all sheets required for the new month Set up cleaning schedules Food storage procedures Pest control Food illness report First aid Food complaint feedback form Oil collection certificate and letter Retention samples Menu costings for lunch buffet & all functions Hygiene spread sheets Stock ordering from suppliers Liaison with health and safety representative Total hygiene control in all kitchen areas, store rooms and fridges as per cleaning schedules and daily check lists Total cleanliness of all kitchen equipment and serving equipment Monitor personal hygiene and cleanliness of uniforms Assist with Hygiene training Full staff management of 32 Functions (30 pax – 300pax) Assist with function prep where needed Assist with function set up and ensure display is up to standard required. Function costings and menu preparation Email cv's:

Award-winning 5* establishment based in the Graaff-Reinet region is currently recruiting for a Sous Chef APPOINTMENT REQUIREMENTS · Completed tertiary qualification in Professional Cookery · Min 2 – 3 years experience as a Jnr Sous in a 4*/5* environment · Good all-round kitchen experience on all sections · Previous experience catering for weddings & functions · Creativity in the kitchen and a passion for working with locally sourced ingredients · Excellent communication skills in English · Valid drivers license and own transport a huge bonus KPA’S · Menu planning · Processing food orders & running service pass · Stock control & ordering · Food costings · Staff Training & Development · Management of the kitchen in the absence of the Head Chef · HACCAP & Hygiene Control Competitive market-related salary on offer Live-out position To apply for this exciting opportunity, please email CV’s via gunmtree website, stating your current gross ctc monthly salary + notice period

St Francis Links, one hour West of Port Elizabeth has a vacancy for a qualified and experienced sous chef. A diploma in professional cookery is essential with at least 4 years working experience as a sous or junior head chef. We host banquets, weddings and a restaurant serving daily breakfast and lunch and dinners from time to time. The incumbent should be able to solely manage a busy kitchen shift in the absence of a Head Chef and would suit an assertive, motivated, team player who sets and maintains culinary trends. His / her job will include but not be limited to: Operational kitchen management in line with company procedures Regular and documented staff training & development Daily, weekly & monthly supply orders | Proper receiving and storing of goods HACCP and hygiene control Preparation and planning for daily operations and food preparation Month/Year end stock takes in line with company policy and procedures Menu development, costing & design Plan systems to organise and manage all the kitchen staff efficiently Processing food orders and management of the service pass Attending managerial meetings as and when required Must be fully computer literate | Must have own transport Salary commensurate with experience.

Hygiene and Pest Control Sales Representative wanted. No experience necessary. A positive attitude and excellent people skills will help you succeed in this role. Bubbly outgoing personality and good relationship building is key. Own Vehicle is essential. Basic and great commission structure. Sales qualification (advantageous). Contract position with great possibility to become a permanent and room for growth. Email CV to: info@plateausolutions.co.za

A Leading Farm Produce Company based in  Canelands Verulam. Requires the services of a Food Technologist The candidate must be available to start ASAP !!! The candidate must qualify as ffg: Grade 12 Degree Must have previous working experience with (QMS) Sending samples for analysis, troubleshooting problem areas Managing all in - house microbiology, hygiene, cleaning related queries Monitoring all routine quality control: temperature, mass control, foreign objects, pest checks Monitoring final product, ensuring it is meeting specification, as per supplier Training staff on hygiene, inductions, supplier requirements etc. Document Control of QMS Handling Non Conformance Corrective actions Liaising with PnP auditor, regarding queries Suppliers COA's Product Specialist etc, Global Gap certificates  etc. Shelf life assessment Managing all QC in factory departments Calibration of all equipment in factory Internal audits, MCS, etc. Kindly forward your resume to Contact details for Shalen Bethil:

Positions available:       junior chefs jobs available                             START DATE: ASAP   Purpose: The chef de partie provides a service to the kitchen department. The chef de partie is fully responsible for the preparation of assigned menu items to set standards and carrying out assigned kitchen duties and is accountable to the Head Chef for these.   The main purpose of the chef de partie is to ensure that quality food is produced, maintaining hygienic practice, in line with the required standards.  Portion control must be exercised according to the number of guests dining and stock rotation in terms of the mise-en-place used in preparation of dishes.   All kitchen equipment must be cared for, with breakages kept to an absolute minimum. Any equipment maintenance issues must be reported to the Head Chef immediately. The chef de partie is also responsible to continually grow in terms of kitchen knowledge and skills and to discuss any training requirements with the Head Chef. The chef de partie must adhere to health and hygiene standards and ensuring that they play their part in the recycling process. Finally, the chef de partie must hand over responsibilities and requests to the next shift coming on duty and ensure that they receive a handover form the previous shift when coming on duty. This position is accountable to the  Head Chef/sous chef Scope of work: In broad terms the chef de partie oversees the following key result areas: 1.     Preparation of food in line with Standards of Excellence 2.     Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard 3.     Correct use and maintenance of kitchen equipment 4.     Maintaining fridges and stores to the highest hygiene and stock rotation standards 5.     Management of dustbins and recycling 6.     Communication with kitchen and lodge front of house staff to ensure the smooth running of the department 7.     Training and development in terms of kitchen skills 8.     Achieving service excellence though teamwork  As such the person filling this position needs to have: §  A minimum of 3-5 years cooking experience in a senior CDP position §  Understanding of kitchen procedure and timing requirements and ability to plan accordingly §  A passion for cheffing and kitchen-related duties and be determined to grow in this area §  Good communication skills and computer literate §  Matric + Diploma in Culinary Arts but not must ……. 3-5 years’ experience §  Understanding of health and hygiene issues §  Knowledge of safety procedures, first aid training and the use of firefighting equipment §  The ability to deal with constructive criticism lovely working conditions so if you think you got what it takes email me you cv..... please note no time wasters - interviews will be available  salary range from R-R depending on experience   Please email CV’s to to apply, state current monthly salary + notice period  

SOUS CHEF SALARY R PER MONTH GREEN POINT One of the top 4* / 5* Hotels based in Green Point has an exciting position to employ a Sous Chef. The Ideal Candidate Will Have:- Minimum Std. 10 (Grade 12) Hotel Qualification/Diploma preferable. At least 2 years experience in a 4/5 * Similar Sous Chef position. Fidelio knowledge – essential Excellent Communication Skills Computer Literate – Windows - essential Excellent Guest Relations Leadership skills Key Responsibilities:- Cover Executive Chef in his absence or where deemed necessary. To Manage and control budgeted profitability, maintaining a high standard of service, presentation and efficiency. Direct, co-ordinate and control all junior staff to ensure standards within your sections are maintained. Ensure that the personal appearance of all junior staff is of the highest standards i.e. clean uniforms, aprons, neck ties etc. Instruct and train all junior staff, with regard to menu’s, hygiene policies and procedures. To have a good thorough knowledge of all menus offered and help plan and implement new menus and ensure that the standards are mainted. The ability to report on daily basis to the executive chef on maintaining stock levels, food quality and staffing problems Ensure that all operating equipment is properly utilised by correct handling, storage and regular stock counts, in order to minimise losses. To be able to take initiative where necessary. Maintain the highest standard of personal hygiene. To be able to work under pressure. Responsible to operate within the policies and procedures as set out in the operating manual. Maintain and rotate stock levels and ensure that all stock needed everyday for operation is available. Place order and liaise with suppliers on a regular basis to obtain good quality stock Be familiar with the emergency/evacuation procedure Be familiar with Health and Safety procedure and Comply with NOSA Act. If you meet all the requirements please forward a detailed updated CV to adjconsultants716 at gmail dot com and if you have not heard from us within 14 days, kindly accept that your application has been unsuccessful

A 5* lodge in the Western Cape is currently recruiting for a Junior Sous Chef   Requirements: Hotel School Diploma in Catering/similar                                                       Computer literacy is essential A comprehensive knowledge into kitchen management, food preparation, kitchen hygiene & service At least 2 years’ experience in a similar position  Responsibilities: Responsible for the daily operations of Lodges kitchen. Ensure that a courteous and efficient service is provided to guests in line with the Company’s vision and values To maintain high kitchen standards with regards to hygiene and safety. To stand in for the lodge chef while they are away.  Ensure that all kitchen staff get trained to the standards the lodge chef has set.  Responsible for staff rosters and management of kitchen overtime.  Keep control of the daily readings of the fridge and freezer temperatures. Stock control and ordering Responsible for inducting all new kitchen staff and other staff who may work closely with the kitchen Responsible for all on job training, completion of training registers

Our client based in Limpopo is looking for a Shaft Ventilation Engineer to design, implement and manage total effective Ventilation and Occupational Hygiene strategies and systems. Requirements include: • Qualified as a Ventilation professional and occupational hygienist with 5 years’ post qualification experience in ventilation • Advanced Certificate in Mine Environmental Control • National Diploma in Mine Environmental Control • At least 5 years’ experience in medium term Ventilation and Occupational Hygiene planning Should you meet the requirements for this position, you can forward your comprehensive CV or fax to 867 - show phone -. Alternatively, you can phone Precious/Tendai on 112 - show phone - /9 or visit our website on: www.staffingprojects.co.za Correspondence will only be conducted with short listed candidates. Should you not hear from us within 3 days, please consider your application 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

Requirements: Manage +- 70 staff Control and manage stock Control and manage cash including banking & float Control and manage assets Determine and implement corrective / proactive action Manage point of sale system Working knowledge of labour legislation Knowledge of operational standards and procedures Control all costs Beverage costing A strong sense of analytical skills, decision making, problem solving, results focused, self-motivating, strong leadership skills Good staff relations to maintain a comfortable and productive working environment for all concerned Basic knowledge of SA labour LawAn independent thinker to manage creatively and competently Manage team performance Ensure prompt and efficient service of all food & beverage to theatre & function clientsManage Customer & client relationship To ensure the efficient running of the banqueting department and Theatre bars To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation. To ensure that company and statutory hygiene standards are maintained in all areas. To attend timeously to customer complaints. To ensure that reports and administration requirements are timeously submitted. To ensure that daily stock takes are conducted and variances investigated. To hold regular staff meetings. To be fully aware of trends in the industry and make suggestions for improvement of the catering operation. To attend meetings as required. To carry out or ensure that regular On-the-Job Training is taking place to agreed standard. Skills: Matric certificate South African citizen Drivers License a must Management experience (3 Years) Hospitality experience (5-6 Years) Computer Literacy – Microsoft office Front Of house management experience. 

HEAD CHEF SALARY R PER MONTH GRREN POINT One of the top 4*/5* Hotels based in Green Point has an exciting position for a HEAD CHEF. The Ideal Candidate Must Have:- An appropriate tertiary qualification preferably from a recognized Hotel School At least 5 years experience in a four/five star hotel in a senior position (Sous Chef or higher). Exceptional cooking skills with emphasis on high quality dishes, conference menus and room service menus. Ability to develop, plan and cost menus as required. Be creative and innovative with new food ideas and promotional skills. Strong controls with stocks and rotation thereof to ensure maximum efficiency’s. Self disciplined with strong leadership, interpersonal and communication skills. Computer literate. Good IR knowledge and conflict handling skills Key Responsibilities:- All aspects of the kitchen department, maintaining high levels of food quality, standards and hygiene. Achieving the department revenue and cost control of budgets as per hotel requirements, whilst exceeding guest expectations. Ensure maximization of profitability through efficiency and excellent controls. Update menus when required and ensure high degree of culinary creativity within the budgeted cost framework. Assists in the preparation and motivates the annual food budget. Close liaison with F&B Manager to ensure optimum communication of co-operation between kitchen and service operations. Ensure consistently high food quality and presentation at all times. Ensure that all operating equipment is properly utilized by correct handling, storage and regular stock counts, in order to minimize losses. Constantly monitoring performance of staff on an ongoing basis. Ensuring ongoing training is in place to enhance standards and development of staff. Review the departmental performance against the objectives set. Take charge of all aspects of selection, training and performance management of subordinates. Maintain the highest standard of personal hygiene and ensure that all staff within the kitchen also adhere to the company’s policies relating to this. Schedule employee rosters to ensure the correct level of coverage. If you meet all the requirements please forward a detailed updated CV to adjconsultants716 at gmail dot com and if you have not heard from us within 14 days, kindly accept that your application has been unsuccessful

MINIMUM FORMAL QUALIFICATIONS REQUIRED BY THE POSITION: Matric or equivalent EXPERIENCE IN TECHNICAL/OPERATIONAL ENVIRONMENT o Ensure familiarity with the initiation procedure through having studied the relevant SOP's and work instructions. o Completion of relevant operational documents / records. o Follow relevant SOP's o Quality control and quality assurance results responded to if necessary. o Maintain a high standard of cleanliness on assigned equipment. o Report Non-conformances where required. o Apply good manufacturing principles in the relevant work area. o Utilize allocated cleaning materials in maintaining the high standard within the relevant work area o Ensure set hygiene standards are adhered to at all times. o Ensure that adherence to the Health and Safety regulations. o Ensure allocated equipment is safe to operate and all safety features are operational. o Ensure that all evident unsafe situations are reported, and attended to immediately.  o Ensure familiarisation and compliance with all company policies, practises and procedures and the manufacturing protocol.  o Participate effectively in the Daily production meetings sessions. o Participate and or identify non compliances to be addressed using the root cause analysis process.o Efficient timely operation with minimal waste. o No quality deviations or non-conformances. o No rework. o Storage only in demarcated areas. o Comply with Quality Assurance, Food Safety and SHE programmes in place at the manufacturing unit. o Employees conform in respect of personal hygiene standard o No DIFR's o No minor injuries due to unsafe conditions or acts. o Ensure awareness of the emergency plan procedures applicable to your area. o Efficient daily production meetings with measurable value add. o Workplace improvement plans are understood and implemented. Salary will be set at R a month Hours will be discussed in interview To apply please kindly Contact us at: Phone: Fax: Email:

Chef De Partie (Seasonal Assignment) - Stellenbosch Area / CAPE TOWN International 4 * property is seeking to employ a Chef de Partie to join their internationally renowned team on a seasonal assignment Examples of duties & responsibilities: Assist with preparation of all ingredients for sections within the kitchen. Help with cleaning of fridges, keep scullery areas tidy at all times Fill in necessary checklists and follow SOPs as required Handle all equipment with care and if anything is broken, report it immediately. Put through request for internal stock from stores Ensure daily/weekly/monthly stock control procedures are adhered to. Prepare all mise-en-place fresh and on time for service. Maintain high quality of all foods prepared and in the correct quantities. Ensure wet and dry waste is put into the correct bins Work cooperatively with colleagues to complete assigned duties. Follow all personal hygiene rules and ensure all food is stored and prepared under the correct hygiene standards. To be aware of and act in accordance with Fire Safety Procedures at all times. OE, stocktaking, other ad hoc requests as required, ensuring optimum service delivery at all times. Assist where the business requirements are needed and be flexible to work within kitchens across the farm. Maintain a positive work environment through compliance with quality and operational standards and great teamwork. Skills, experience & educational requirements: Literacy and Numeracy essential, fluency in English necessary. Good interpersonal and communication skills. Able to function under pressure and keep calm At least three years’ experience in a working kitchen environment Skills, Experience & Educational Requirements: Must love and enjoy working with both food and people. Certificate/Diploma in Culinary Arts/ Professional cookery/ Hospitality management Literacy and numeracy essential Strong interpersonal and communication skills Able to work under pressure in a fast-paced environment, with the flexibility to adapt to shifting dynamics and requirements Flexible and willing to ‘go the extra mile’; able to work shifts As this is a position of honesty and integrity, the successful candidate should possess a positive credit and criminal history as per our client’s requirements Salary – Negotiable depending on experience Please email CV + Recent Picture + Salary Expectancy to Yolanda at recruiter@servicesolutions.co.za Salary: RNegotiable

Demi Chef De Partie (Seasonal Assignment) - Stellenbosch Area / CAPE TOWN International 4 * property is seeking to employ a Demi Chef De Partie to join their internationally renowned team on a seasonal assignment Examples of duties & responsibilities: Assist the Chef de Partie with preparation of all ingredients for all sections in the kitchens Follow all personal hygiene rules and ensure all food is stored and prepared under the correct hygiene standards Assist Chef de Partie with daily/weekly/monthly stock control procedures are adhered to Maintain high quality of all foods prepared and in the correct quantities. Prepare all mise-en-place fresh and on time for service Follow SOPs as required to minimize breakages and ensure efficient OE usage Keep own section clean at all times, including fridges, surfaces and floors Report any operational issues and follow up to completion with relevant parties Be familiar with and adhere to company policies and procedures OE, stocktaking, other ad hoc requests as required, ensuring optimum service delivery at all times. Maintain a positive work environment through compliance with quality and operational standards and great teamwork. Ad hoc requests as required. Assist where the business requirements are needed and flexible to work within kitchens across the farm Skills, experience & educational requirements: At least two years’ experience in hospitality environment in similar position Certificate/Diploma in Culinary Arts/ Professional cookery/ Hospitality management Literacy and numeracy essential Strong interpersonal and communication skills Able to work under pressure in a fast-paced environment Flexible and willing to ‘go the extra mile’; able to work shifts Excellent time management and organisational skills A visible desire to exceed guest expectations at all times As this is a position of honesty and integrity, the successful candidate should possess a positive credit and criminal history as per our client’s requirements Salary – Negotiable depending on experience Please email CV + Recent Picture + Salary Expectancy to Yolanda at recruiter@servicesolutions.co.za Salary: RNegotiable

Chef De Partie (Seasonal Assignment) - Stellenbosch Area / CAPE TOWN International 4 * property is seeking to employ a Chef de Partie to join their internationally renowned team on a seasonal assignment Examples of duties & responsibilities: Assist with preparation of all ingredients for sections within the kitchen. Help with cleaning of fridges, keep scullery areas tidy at all times Fill in necessary checklists and follow SOPs as required Handle all equipment with care and if anything is broken, report it immediately. Put through request for internal stock from stores Ensure daily/weekly/monthly stock control procedures are adhered to. Prepare all mise-en-place fresh and on time for service. Maintain high quality of all foods prepared and in the correct quantities. Ensure wet and dry waste is put into the correct bins Work cooperatively with colleagues to complete assigned duties. Follow all personal hygiene rules and ensure all food is stored and prepared under the correct hygiene standards. To be aware of and act in accordance with Fire Safety Procedures at all times. OE, stocktaking, other ad hoc requests as required, ensuring optimum service delivery at all times. Assist where the business requirements are needed and be flexible to work within kitchens across the farm. Maintain a positive work environment through compliance with quality and operational standards and great teamwork. Skills, experience & educational requirements: Literacy and Numeracy essential, fluency in English necessary. Good interpersonal and communication skills. Able to function under pressure and keep calm At least three years’ experience in a working kitchen environment Skills, Experience & Educational Requirements: Must love and enjoy working with both food and people. Certificate/Diploma in Culinary Arts/ Professional cookery/ Hospitality management Literacy and numeracy essential Strong interpersonal and communication skills Able to work under pressure in a fast-paced environment, with the flexibility to adapt to shifting dynamics and requirements Flexible and willing to ‘go the extra mile’; able to work shifts As this is a position of honesty and integrity, the successful candidate should possess a positive credit and criminal history as per our client’s requirements Salary – Negotiable depending on experience Please email CV + Recent Picture + Salary Expectancy to Yolanda at recruiter@servicesolutions.co.za Salary: Rnegotiable Consultant Name: Marlene Smith

Demi Chef De Partie (Seasonal Assignment) - Stellenbosch Area / CAPE TOWN International 4 * property is seeking to employ a Demi Chef De Partie to join their internationally renowned team on a seasonal assignment Examples of duties & responsibilities: Assist the Chef de Partie with preparation of all ingredients for all sections in the kitchens Follow all personal hygiene rules and ensure all food is stored and prepared under the correct hygiene standards Assist Chef de Partie with daily/weekly/monthly stock control procedures are adhered to Maintain high quality of all foods prepared and in the correct quantities. Prepare all mise-en-place fresh and on time for service Follow SOPs as required to minimize breakages and ensure efficient OE usage Keep own section clean at all times, including fridges, surfaces and floors Report any operational issues and follow up to completion with relevant parties Be familiar with and adhere to company policies and procedures OE, stocktaking, other ad hoc requests as required, ensuring optimum service delivery at all times. Maintain a positive work environment through compliance with quality and operational standards and great teamwork. Ad hoc requests as required. Assist where the business requirements are needed and flexible to work within kitchens across the farm Skills, experience & educational requirements: At least two years’ experience in hospitality environment in similar position Certificate/Diploma in Culinary Arts/ Professional cookery/ Hospitality management Literacy and numeracy essential Strong interpersonal and communication skills Able to work under pressure in a fast-paced environment Flexible and willing to ‘go the extra mile’; able to work shifts Excellent time management and organisational skills A visible desire to exceed guest expectations at all times As this is a position of honesty and integrity, the successful candidate should possess a positive credit and criminal history as per our client’s requirements Salary – Negotiable depending on experience Please email CV + Recent Picture + Salary Expectancy to Yolanda at recruiter@servicesolutions.co.za Salary: Rnegotiable Consultant Name: Marlene Smith

Function Co-ordinator (JB1145) Kathu, Northern Cape Salary - Negotiable on experience Beautiful 4 Star Lodge based in Northern Cape is seeking a Function Co-ordinator to join their team. The successful candidate will have their live on the premises. Candidate must have a minimum of 5-7 years’ experience as a Function coordinator and be willing to work hospitality hours (including weekends). Single candidates will be beneficial. Duties include but not limited to: Staff Management and set-ups Managing of cleaning and maintenance of venues Operating and maintaining of according to HSEQ standards and ensuring that a high standard of hygiene is maintained Customer control and systems control Invoicing and Debtor control accounts Management visibility at functions and interacting with clients, dealing with customer queries and complaints, ensure personnel operate according to systems. Please email CV to recruit@itkontak.co.za and quote JB1145 in the subject line

Busy Franchise restaurant seeks Back of ouse  kitchen manager. The applicable candidate will have knowledge of hygiene, food cost, stock control / rotation, pass control and staff training. Applicants require a minimum of 2 years management experience and contactable references.  Please submit your resume using the attach button along with a brief cover letter when replying to this advert.  Only suitable candidates will be contacted for interview.

One of our clients based in the Limpopo is looking for a Ventilation Officer to carry out inspections and report on all matters concerning Ventilation. Minimum Requirements • Minimum Grade 12 with Maths and Science as subject • Chamber of Mines Certificate in Mine Environmental Control • At least five years’ experience in a Hygiene Discipline in Mine Environmental Control • Experience in the design and implementation of a ventilation project • Experience on a large scale project will be an advantage • Blasting certificate will be an advantage Should you meet the requirements for this position, you can forward your comprehensive CV or fax to 867 - show phone -. Alternatively, you can phone Precious/Tendai /Jennifer on 112 - show phone - /9 or visit our website on: www.staffingprojects.co.za Correspondence will only be conducted with short listed candidates. Should you not hear from us, please consider your application unsuccessful.

The Head Chef will be directly responsible for managing all kitchen functions including • Food Purchasing & Preparation • Maintenance of quality standards • Training of employees in methods of cooking preparation • Plate presentation • Portion and cost control • Health and safety • Sanitation and cleanliness Responsibility: QUALIFICATION: Chef diploma/National Diploma in food and beverage management is preferred EXPERIENCE: Minimum 5 years’ experience in similar role MAIN SKILLS: • Accurate stock control • Knowledge of food preparation and hygiene • Menu planning • Sound communication and interpersonal skills • Ability to prioritise • Strong attention to detail • Ability to foster a cooperative work environment OTHER: Be customer focused, friendly, enthusiastic and service driven Salary: RMarket Related (CTC) Job Reference #: Chef Consultant Name: Diana Dart

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