PROTECTION SERVICES POSITION NUMBER: P001343 VACANCY: CONTROL ROOM OPERATOR PEROMNES GRADE: 14 EMPLOYMENT TYPE: crime information received is reported to the Control Officer and necessary documents is completed. Operations attend to a reported incident. · Ensure that key control is done efficiently. · Regular consistent radio
PROTECTION SERVICES POSITION NUMBER: P001343 VACANCY: CONTROL ROOM OPERATOR PEROMNES GRADE: 14 EMPLOYMENT TYPE: crime information received is reported to the Control Officer and necessary documents is completed. Operations attend to a reported incident. · Ensure that key control is done efficiently. · Regular consistent radio
adding additional sales layers
pertaining to Infrastructure; ensures all internal control and procedures are in place for Contract Administration and Service provider management such as budget control and record keeping. · Preventative Maintenance maintained and updated as required. Report and control all preventative work and recommend and update Practical knowledge in ensuring compliances to legal requirements relating to maintenance. · Ability
pertaining to Infrastructure; ensures all internal control and procedures are in place for Contract Administration and Service provider management such as budget control and record keeping. · Preventative Maintenance maintained and updated as required. Report and control all preventative work and recommend and update Practical knowledge in ensuring compliances to legal requirements relating to maintenance. · Ability
Requirements: ● Matric Certificate relevant FAIS credits / qualification ● Own reliable vehicle & valid
equivalent full qualification (NQF 6 with 120 credits) Successfully completed the Class of business exam
for civil structures. Ensure designs comply with legal and explosives regulatory requirements. Take design
for civil structures. Ensure designs comply with legal and explosives regulatory requirements. Take design
functions. Quality and portion control · Ensure quality and portion control during the food preparation equipment. · Knowledge regarding quality and portion control. · Knowledge of the handling and use of equipment