environment has an opportunity for a qualified Quality Manager. The incumbent will be responsible for standards and customer specifications. Strong quality and food safety acumen Business processes and acumen Auditing/OHS Act Design, implement and Maintain Quality (ISO 9001) & Food Safety FSSC 22000 Systems the company's Quality Management System. Identify and coordinate the necessary Quality and Food safety training needs across all BSBU's (Achiever Plus, Quality, Food Safety, PRPS, GMP and GHP). Manage the internal
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ensuring that cost are minimised without compromising quality and that labour is used as efficiently as possible maintenance perspective regarding building maintenance, air cone plant equipment, refrigeration, water supply day-to-day maintenance of all refrigeration and air-conditioning · running the Maintenance shift briefing
Executive Chef or Head chef in a 5-star hotel or high-quality establishment
required airline documentation, systems e.g. UA Air Vision, QR Qosmos & ESourcing, KL - Promeus
Executive Chef or Head chef in a 5-star hotel or high-quality establishment Proven track record of menu development transportation is essential Basic computer literacy Consultant: Gillian Ngwenyama - Dante Personnel Mpumalanga
Executive Chef or Head chef in a 5-star hotel or high-quality establishment Proven track record of menu development transportation is essential Basic computer literacy Consultant: Gillian Ngwenyama - Dante Personnel Mpumalanga
department. Maintain highest professional food quality and sanitation standards. Minimum Requirements: presentation which help to assure consistently high quality and to minimize food costs; exercises portion control food and beverage staff and management meetings. Consulting with the Food & Beverage Director about food for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluating food products to assure that quality standards are consistently attained. Interacting
department. Maintain highest professional food quality and sanitation standards. Minimum Requirements: presentation which help to assure consistently high quality and to minimize food costs; exercises portion control food and beverage staff and management meetings. Consulting with the Food & Beverage Director about food for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Evaluating food products to assure that quality standards are consistently attained. Interacting