agency environment and join our team as a Graduate Trainee. The successful candidate will be given the opportunity Motivation to learn new skills. Proficient use of MS Office and Windows. The ideal candidate would be tenacious
Requirements Grade 12 A N Basic knowledge of MS Office Basic knowledge of LAN/WAN Connectivity Knowledge crew members to ensure quality products are completed on schedule. Performing quality control on all projects
line with production schedules while maintaining quality, safety, and productivity of Stores Staff. Minimum and warehouse experience. Proficient in Microsoft Office Suite (Basic MS Word, MS Excel and MS Outlook,) correctly and timeously onto the system Liaising with Quality Department regarding non-conformances affecting
and Safety: Excellent leadership and management qualities. Ability to interact in an effective manner with manufacturing of food products, ensuring safety, good quality products and productivity. Manage human capital downtime and planning maintenance. Monitor production quality and take corrective action. Minimize waste. Right daily mass balance for traceability of product. Quality: Good knowledge of GMP's/HACCP/FSSC 22000 regulatory (Advantageous). Adherence to Health & Safety, Quality, Food management System, HACCP and Good Hygiene
available to join their growing team at their offices in Pretoria. Requiements: National Senior Certificate Practice Software Computer Literacy Responsibilities: Office Administration Filling and Typing Handling acquisitions
available to join their growing team at their offices in Pretoria. Requiements: National Senior Certificate Practice Software Computer Literacy Responsibilities: Office Administration Filling and Typing Handling acquisitions
profitability. Quality Control: Tasting and inspecting dishes to ensure they meet the restaurant's quality standards timely and cost-effective procurement of high-quality ingredients. Culinary Innovation Recipe Development: resolving any customer complaints regarding food quality or service. Special Events: Planning and executing
profitability. Quality Control: Tasting and inspecting dishes to ensure they meet the restaurant's quality standards timely and cost-effective procurement of high-quality ingredients. Culinary Innovation Recipe Development: resolving any customer complaints regarding food quality or service. Special Events: Planning and executing
with chefs and kitchen staff to ensure timely and quality food service. Inventory and Supplies: Managing and acting on customer feedback. Quality Control: Monitoring the quality of food and beverages served. Implementing industry trends and best practices to enhance service quality. Training and Development Staff Training: Organizing
with chefs and kitchen staff to ensure timely and quality food service. Inventory and Supplies: Managing and acting on customer feedback. Quality Control: Monitoring the quality of food and beverages served. Implementing industry trends and best practices to enhance service quality. Training and Development Staff Training: Organizing