are hereby invited for the following positions: LECTURER: TECHNICAL SCIENCES PEROMNES 08, PERMANENT REFERENCE Qualification. Experience: Minimum of two (2) years lecturing experience at tertiary level OR two years teaching and Competencies Required: Ability to work with lecturers of different subject majors in the programme. maintain professional relations with Line Manger/s, lecturers and students. Computer skills. Extensive knowledge
As a Food and Beverage Executive, you will oversee the comprehensive food and beverage operations for Marketing: Develop and implement plans to position food and beverage offerings as revenue drivers and distinguish concept to evaluation. Operational Oversight: Guide food and beverage teams to maintain high standards and Administration, or related field preferred. 5-10 years of food and beverage management experience, ideally in upscale communication, and collaboration skills. Expertise in food and beverage operations, menu development, financial
General Manager required for client in the food service hospitality sector. Business unit management
are hereby invited for the following positions: LECTURER: TECHNICAL SCIENCES PEROMNES 08, PERMANENT REFERENCE Qualification. Experience: Minimum of two (2) years lecturing experience at tertiary level OR two years teaching and Competencies Required: Ability to work with lecturers of different subject majors in the programme. maintain professional relations with Line Manger/s, lecturers and students. Computer skills. Extensive knowledge
Distribution Supervisor with experience in Frozen/Chilled Food products to join their team. You will work remotely high-volume Transport operation, within the frozen/chilled food industry. Technical Competencies Knowledge/Understanding: frozen food delivery Understanding of how to manage a vehicle delivery fleet Knowledge about the Food Safety
knowledge and facilitating teaching and learning in a lecture, seminar, tutorial and/or practical or laboratory Competence in respect of service at the level of Lecturer or Researcher, demonstrating that the applicant
relevant accreditation bodies. Ensuring quality of lecturing through proper planning and preparation policies as per the required workload allocation model. Lecture on an ad-hoc basis depending on operational requirements requirements. Academic monitoring (including attendance, lecturer evaluations, subject evaluations, etc. and compiling Instructional Framework, with full detail for the lecturer Tutorials and associated memos Tests and associated
relevant accreditation bodies. Ensuring quality of lecturing through proper planning and preparation policies as per the required workload allocation model. Lecture on an ad-hoc basis depending on operational requirements requirements. Academic monitoring (including attendance, lecturer evaluations, subject evaluations, etc. and compiling Instructional Framework, with full detail for the lecturer Tutorials and associated memos Tests and associated
the menu set according to the Food Styling Guide and approved by Food Fundi. Collaborating with the lodge Keeping up to date with Food Styling Guide. Creating Bush Banqueting according to the Food Styling Guide. Proactive Good communication with guests. Responsible for all food orders, storerooms, fridges, and deep freezes. Checking management. Passion for training staff, creating fabulous food, and new ideas. Drivers licence – code 8. Dependent