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Catering / hospitality
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Cleaning Manager R23,000
Supreme Staff Placements Pty Ltd
Pretoria
R23,000 feedback. Scheduling work shifts to ensure that all areas are properly cleaned at the right times. Establishing safety, security, and hygiene procedures. Training new employees on company policies and procedures, including
share this job on whatsappCleaning Manager Pretoria
Supreme Staff Placements Pty LtdPretoria
R23,000 feedback. Scheduling work shifts to ensure that all areas are properly cleaned at the right times. Establishing safety, security, and hygiene procedures. Training new employees on company policies and procedures, including
Sushi Chef (retail Store) Market-related Salary
West Coast PersonnelMbombela
food safety and sanitation guidelines, ensuring all ingredients are fresh and stored properly to avoid meets the store's standards. Innovation: Develop new sushi recipes and products to keep the menu fresh updated with new techniques and culinary trends. Operational Tasks Equipment Maintenance: Ensure all sushi-making
Sushi Chef Mbombela
West Coast PersonnelMbombela
food safety and sanitation guidelines, ensuring all ingredients are fresh and stored properly to avoid meets the store's standards. Innovation: Develop new sushi recipes and products to keep the menu fresh updated with new techniques and culinary trends. Operational Tasks Equipment Maintenance: Ensure all sushi-making
Head Chef Cape Winelands (stellenbosch / Tulbagh / Montagu)
Masa Outsourcing LtdSouth Africa
Menu Planning and Development : Design and develop new recipes. Plan and update the menu to align with seasonal and Presentation : Supervise the preparation of all food items to ensure quality and consistency. Create incorporate them into the menu. Experiment with new techniques and ingredients to enhance the menu. Organize
Head Chef (deli)
Masa Outsourcing LtdSouth Africa
Menu Planning and Development : Design and develop new recipes. Plan and update the menu to align with seasonal and Presentation : Supervise the preparation of all food items to ensure quality and consistency. Create incorporate them into the menu. Experiment with new techniques and ingredients to enhance the menu. Organize
Wine Buyer
Stellenbosch
sales forecasts. Responsible or effectively handling all contracts pertaining to inventory and agreed-upon of wine to all bottle and bulk SKUs for the weekly wine planning.
- Maintain proper recordkeeping of all wine and grape contracts.
- Develop protocols
Sushi Chef (jb4442) R15 - 20 000 NEW
Kontak RecruitmentNelspruit
R15 - 20 000 food safety and sanitation guidelines, ensuring all ingredients are fresh and stored properly to avoid ensuring each item meets the store's standards. Develop new sushi recipes and products to keep the menu fresh staying current with trends in sushi cuisine. Ensure all sushi-making equipment is clean, maintained, and Disclaimer: Equal opportunity: All backgrounds are welcomed, with no bias. All are considered based on requirements food safety and sanitation guidelines, ensuring all ingredients are fresh and stored properly to avoid
Sushi Chef Nelspruit NEW
Kontak RecruitmentNelspruit
R15 - 20 000 food safety and sanitation guidelines, ensuring all ingredients are fresh and stored properly to avoid ensuring each item meets the store's standards. Develop new sushi recipes and products to keep the menu fresh staying current with trends in sushi cuisine. Ensure all sushi-making equipment is clean, maintained, and Disclaimer: Equal opportunity: All backgrounds are welcomed, with no bias. All are considered based on requirements food safety and sanitation guidelines, ensuring all ingredients are fresh and stored properly to avoid
Executive Chef Sun City Resort
Sun InternationalSouth Africa
deliverables within the kitchen Communicate with all relevant Stakeholders internally at a unit and Group standards into Unit Operations Align practices with new legislative compliance around health, hygiene, safety risk to the business Conduct weekly walkabouts of all kitchen areas to monitor compliance Conduct cleaning management culture and ensure all staff are trained Participate in all month-end stock-takes Participate rationalisation on a regular basis or as required Motivate new menu and recipe proposals and enhancements quarterly
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