Cosmetics and Disinfectants Act 54 of 1972, and Occupational Health and Safety Act 85 of 1993 and regulations their compliance with relevant food safety and hygiene regulations, standards, and best practices. Duties: establishments adhere to established food safety and hygiene guidelines, HACCP (Hazard Analysis Critical Control establishment staff on food safety best practices, proper hygiene procedures, and regulatory compliance. Provide businesses to help them improve their food safety and hygiene practices. 5. Communication and Collaboration:
Cosmetics and Disinfectants Act 54 of 1972, and Occupational Health and Safety Act 85 of 1993 and regulations their compliance with relevant food safety and hygiene regulations, standards, and best practices. Duties: establishments adhere to established food safety and hygiene guidelines, HACCP (Hazard Analysis Critical Control establishment staff on food safety best practices, proper hygiene procedures, and regulatory compliance. Provide businesses to help them improve their food safety and hygiene practices. 5. Communication and Collaboration:
supervised and that quality food is produced in a hygienic environment. Key Responsibilities: The sous chef and wastage. - Ensuring that the cleanliness and hygiene of the kitchen is of the highest standard. - Maintaining Maintaining fridges and stores to the highest hygiene and stock rotation standards. - Teamwork. Skills The ability to implement and maintain health and hygiene procedures. - Knowledge of safety procedures and
industry and willingness to grow. - Understanding of hygiene protocols and equipment. - Sound knowledge of cleaning Training. (Provided by company) - Care in personal hygiene and grooming. - Excellent communication skills
industry and willingness to grow. - Understanding of hygiene protocols and equipment. - Sound knowledge of cleaning Training. (Provided by company) - Care in personal hygiene and grooming. - Excellent communication skills
standards as well as maintaining product quality, hygiene and biosecurity standards. The ideal candidate company. • The maintaining of product quality, hygiene and biosecurity standards. • Assisting management
standards as well as maintaining product quality, hygiene and biosecurity standards. The ideal candidate company. • The maintaining of product quality, hygiene and biosecurity standards. • Assisting management
sushi rolls & dishes - Plating - Maintaining hygienic workspace DESIRED EXPERIENCE & QUALIFICATION
sushi rolls & dishes - Plating - Maintaining hygienic workspace DESIRED EXPERIENCE & QUALIFICATION
Industry Operations • Knowledge of Meat industry hygiene and safety standards • Knowledge of meat cuts /