Title: Bakery Manager Location: Kempton Park Experience: Minimum 7 years' expertise Overseeing bakery operations quality and freshness. Developing and implementing bakery strategies. Monitoring financial performance. Enforcing and resolving issues. Training and supervising bakery staff. Collaborating with store management.
Qualified - Bakery Equipments Area: Roodepooort 1x Qualified Fitter with Hydraulic Experience Bakery Equipments
Qualified - Bakery Equipments Area: Roodepooort 1x Qualified Fitter with Hydraulic Experience Bakery Equipments
makes working at Puratos so magical. FACILITATOR – BAKERY SCHOOL SA (Tembisa, South Africa) POSITION OVERVIEW Facilitating learning to learners daily at the Bakery School and ensuring that all moderation and assessment REQUIREMENTS Matric (Grade 12). Must have a relevant Bakery qualification (Confectionary, Pastry and Chocolate) Chocolate) Valid Driver’s License. Product knowledge of Bakery, Pastry, and chocolate industry. Relevant experience
2x Millwright - Field Technician ( Bakery Equipments ) Area : Roodepoort - Gauteng Field Technician needed servicing of Bakery Equipments Qualified Millwright or Semi Skilled with Lots of experience Bakery Equipments
Technician needed to do on site repairs and servicing of Bakery Equipments
Experienced Bakery senior manager required for Busy Bakery in Sandton and Mall of Africa - must have
Sales Executive with previous knowledge within the bakery industry to join their Dynamic Team. Role: Key finance, sales, or related field. Considerable flour/bakery ingredients product sales experience Knowledge Knowledge of bread Improvers and premixes for the bakeries ingredients. Bread premixes , roll premixes ,speciality
Sales Executive with previous knowledge within the bakery industry to join their Dynamic Team. Role : Key finance, sales, or related field. Considerable flour/bakery ingredients product sales experience Proven experience & Development Flour and Premix Product Analyst Bakery Industry Excellent communications Marketing
includes reading and following the recipe, using the bakery equipment to proof and bake the product and present production schedule with all products stocked by the bakery. Having energy to produce products from an early accurate stock take on a weekly basis. Tell the bakery manager when an ingredient is almost out of stock