Labeling equipment

WE ARE SUPPLIERS OF LABELING, FILLING AND DATE CODING EQUIPMENT. 24/7 BACK UP. Website: www.seagle.co.za Items Available: 10 Stock ID: LABELING, FILLING AND DATE CODING EQUIPMENT SUPPLIER OF LABELLERS, FILLING MACHINES, HITACHI INKJET PRINTERS, HITACHI LASER PRINTERS, THERMAL PRINTERS & CONVEYORS

WE ARE SUPPLIERS OF LABELING, FILLING AND DATE CODING EQUIPMENT. 24/7 BACK UP. Website: www.seagle.co.za Items Available: 10 Stock ID: SUPPLIERS OF LABELING, FILLING AND DATE CODING EQUIPMENT SUPPLIER OF LABELLERS, FILLING MACHINES, HITACHI INKJET PRINTERS, HITACHI LASER PRINTERS, THERMAL PRINTERS & CONVEYORS

WE SUPPLY LABELING MACHINES, FILLING MACHINES, CONVEYORS ETC 24/7 BACKUP WEBSITE: www.seagle.co.za Items Available: 10 Stock ID: INDUSTRIAL EQUIPMENT SUPPLIER OF LABELLERS, FILLING MACHINES, HITACHI INKJET PRINTERS, HITACHI LASER PRINTERS, THERMAL PRINTERS & CONVEYORS

Responsibilities for IT Technician Install and configure networks, CCTV and access control equipment. Repair or replace networks (fault finding) Upgrade networks, CCTV systems Travel to client sites Perform tests and labeling of cables Physical installation of cabling Inventory control of all stock and tools Work must be very neat Qualifications for IT Technician Fiber splicing Must be able to work at heights 1-5 years of experience in a similar role Experience troubleshooting networks Proficient with CCTV networks and networking equipment Excellent written and oral communication skills Familiar with a range of cabling and fiber hardware · Willing to travel to client sites · A Drivers License is a Must (don't apply if you do not have one)

We are a busy restuarant and bar on Long Street We are looking for a late night chef to be responsible for our late night food offering served between 10pm and 2am. Working a 5 day week. Shifts start at 6:00pm and finishes at 3:00am or earlier as dictated by business levels. Reporting to the Head / Sous Chef or General / Assistant Manager. Due to the nature of the shifts own transport is a benefit. The following will be your key performance areas: To maintain a high standard of service at all times.  To ensure that all Health and Safety legislation and HACCP guidelines are adhered to, in respect of kitchen production, employees, machinery, equipment and hygiene.  To ensure all products used are of a high standard. To ensure all areas are clean and tidy during and after service  To ensure all dishes are served at the correct portion size, quality and  temperature.  To ensure the Stock Labeling and Rotation System is followed daily. To communicate any issues with the Kitchen’s presentation with the Manager  on Duty To help maintain the Kitchen area as a positive work environment for all. To be flexible in filling shifts as required to ensure the Kitchen is always fully  staffed, the Roster Template is only a tool To be accountable for stock levels of fresh produce To ensure the required stock levels are maintained as per stock order sheets To keep stock usage, wastage, loss and breakages in the kitchen to a  minimum level and to record accordingly To ensure the kitchen close down procedures are followed and the kitchen is  left in a safe and hygeinic manner. Please reply to this ad with your CV and we will send you our application form. Stay Thirsty, Stay Curious