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Product Development Innovation Jobs in Hoedspruit, Limpopo

Jobs 1-10 of 24

Packhouse / Production Manager – Subtropical

Hoedspruit

implementation of the production strategy of the company through the development of applicable systems of all production related activities in close collaboration with management.

  • Develop and implement implement operating methods and procedures for the production section. Collaborate with and support Human Resources accreditation and management systems.
  • Managing production costs effectively by sound budgeting and strict Participate in the preparation and control of annual production budgets.
  • Motivate, mentor, coach and


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  • Packhouse / Production Manager

    Hoedspruit

    employees, supervisors, and other managers. Productivity monitoring and improvement.

  • Ensure that and achieve set capacity and productivity levels.
  • Lead and develop staff, ensure staff engagement qualities and types of materials required by production programmes. Controlling expenditure and ensuring


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  • Pastry Chef

    Hoedspruit  R10 000

    • Menu Planning and Development:
      • Collaborating with the lodge's br />
        • Executing the baking and pastry production according to lodge standards.
        • Creating stock.
      • Creativity and Innovation:
        • Experimenting with new updated with trends in pastry and baking to offer innovative creations.
      • Kitchen quality.
      • Minimizing waste through efficient production practices.
    • Continuous


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    General Manager

    Hoedspruit

    similar role with solid knowledge of the fruit production industry COMPERENCIES motivational skills.

  • Able to work in a highly innovative and collaborative space.
  • Strong decision long-term macro/micro issues of business, operations (production/supply chain) and human relations interactio Procedures on all levels of citrus and subtropical production
  • Timely capturing, evaluation and reporting reporting of key data related to production
  • Oversee that all production teams are adequately equipped


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  • Sous Chef

    Hoedspruit  MR Monthly

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    • Assist the Head Chef in menu planning, recipe development, and food costing to ensure profitability and while maintaining productivity.
    • Collaborate with the Head Chef to develop daily specials, seasonal culinary innovation, with the ability to contribute ideas and collaborate on menu development.
    • Proficiency


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    Sous Chef Hoedspruit

     IntellistaffHoedspruit

    Assist the Head Chef in menu planning, recipe development, and food costing to ensure profitability and levels while maintaining productivity. Collaborate with the Head Chef to develop daily specials, seasonal culinary innovation, with the ability to contribute ideas and collaborate on menu development. Proficiency


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    Pastry Chef

    Hoedspruit

    ingredients.

  • Creativity and ability to develop innovative and appealing dessert recipes.
  • Strong


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  • Sous Chef | Malewane Lodge

    Hoedspruit

    i>Interacts with guests to obtain feedback on product quality and service levels.

  • Responds to keep up with the latest product trends.
  • Ensure that all recipes and product yields are accurately
  • Strong administration skills.
  • Creative and innovative.
  • Strong knowledge of food and beverage


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  • General Manager Hoedspruit

     The I & O Psychology HubHoedspruit

    a reliable supply of consistently good quality products, backed up with delivery service excellence Service ensuring they are empowered to perform and are developed to their full potential Actively collaborate and executives and outside service providers in the development of business strategy and plans that will create macro / micro issues of business, operations (production/ supply chain) and human relations interaction Engineering with exprerience in the manufacturing or production industry


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    Senior Sous Chef (ngala Tented Camp)

    Hoedspruit  Market related

    and Executive Chef in planning and executing innovative and seasonal menus.

  • Supervise kitchen hygiene standards.
  • Train, mentor, and develop kitchen staff, fostering a positive and efficient cuisine.
  • Creative flair and a passion for innovation in the kitchen.
  • HACCP Knowledge
  • Knowledge


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