N. Dip Food Technology or Biotechnology and experience in a quality assurance environment is required responsible for scheduling and performing hygiene inspections according to customer needs; working together to customers; and being conversant with HACCP and food safety, QA/QC, and other hygiene auditing procedures limited to, coordinating and scheduling hygiene inspections at client premises according to their requirements using Microsoft Outlook; performing hygiene inspections according to customer needs (sampling of product
you are responsible for taking care of the daily food preparation and duties assigned to meet the set hotel Control food stock and food cost in his section Prepare the daily mis-en-place and food production subordinates through their daily requirements in food preparation and actively take part in set up of Running the allocated section given to you Preparing food of a very high standard and quality Ensure minimum with food stock counts Assist with OE stock counts Strong leadership qualities Creative in food and menu
motivated Site Technical Manager with a BSc (Hons) in Food Science and proven experience in the FMCG industry Requirements: Minimum BSc (Hons) in food Science or similar Food Hygiene Training- Level 3 HACCP - I experience. Extensive knowledge and experience in Food safety System Audits (BRC&UK-IBL Audit requirements)
the East Rand area. Final Inspection of Components as well as WIP Inspections of components from operators operators. Completing final inspection of components. Completing inspection of componets in WIP by operators
A company in the food and beverage manufacturing industry is seeking an experienced Electrician to join Trade Test 3 - 5 Years experience as an Electrician Food/ beverage experience will be advantageous.
Reference: PS010260-VL-1 A well-established food manufacturing company requires the above to coordinate and running of BRCGS for the company's packaging food safety system as well as planning and scheduling requirements for the role: A National Diploma in Food Technology or related qualification is preferred supervisory/management experience having worked within a food packaging manufacturing organisation is required techniques and quality management principles in the food industry. In-depth knowledge of foodstuffs, cosmetics
Daily preventative maintenance routines: Routine inspections/early diagnoses of possible equipment failures capabilities “First off” inspection on all process changes. Periodically inspect product manufactured against against quality requirements. Inspect statistical process charts to evaluate equipment capability and
being achieved for the property Report monthly on food safety and hygiene; and cost of sales across culinary cleaning spot checks and health, safety and hygiene inspections Drive a waste management culture and ensure all feedback with regards quality and presentation of food across the business unit Conduct product performance Select talent as per EE plan to build the future food and beverage talent pipeline Performance Manage relation to revenue generation specifically relating to Food charges; Check that a monthly Maintenance Report
being achieved for the property Report monthly on food safety and hygiene; and cost of sales across culinary cleaning spot checks and health, safety and hygiene inspections Drive a waste management culture and ensure all feedback with regards quality and presentation of food across the business unit Conduct product performance Select talent as per EE plan to build the future food and beverage talent pipeline Performance Manage relation to revenue generation specifically relating to Food charges; Check that a monthly Maintenance Report
enforcement of Collective Agreements, ensuring inspections are conducted at establishments and that disputes DELIVERABLES & MEASURES 1 Performing Establishment Inspections and Resolution of Disputes Deliverables Prioritise weekly plans submitted by Agents to conduct inspections on establishment to determine compliance to the carry out inspections as and when required Review weekly reports to monitor that inspections are being conducted timeously and accurately Carry out inspections on establishments where non-compliance has been