Reference: PC001299-JF-3 SAPCA registered Pest Control Officer needed to service the clients of an established application EMPLOYMENT TYPE : PERMANENT SECTOR : PEST CONTROL START DATE : IMMEDIATE / A.S.A.P MINIMUM REQUIREMENTS: License – non negotiable 2 years servicing of Pest Control and Hygiene related products experience. Knowledge 10206:2010 Knowledge of EH&S DUTIES: Carry out pest control and hygiene services (in accordance with the Fertilizers
Reference: PC001299-JF-3 SAPCA registered Pest Control Officer needed to service the clients of an established application EMPLOYMENT TYPE : PERMANENT SECTOR : PEST CONTROL START DATE : IMMEDIATE / A.S.A.P MINIMUM REQUIREMENTS: License – non negotiable 2 years servicing of Pest Control and Hygiene related products experience. Knowledge 10206:2010 Knowledge of EH&S DUTIES: Carry out pest control and hygiene services (in accordance with the Fertilizers
the front desk / reception Answer, screen, and forward incoming phone calls Provide basic and accurate
the front desk / reception Answer, screen, and forward incoming phone calls Provide basic and accurate
estimate value and administer mandated claims Forward claims in excess of mandate to insurer Obtain quotes
estimate value and administer mandated claims Forward claims in excess of mandate to insurer Obtain quotes
manage material ordering and maintenance Quality control experience in print production DUTIES: Managing with equipment or production Ensuring quality control of prints coming off the printers Overseeing the
manage material ordering and maintenance Quality control experience in print production DUTIES: Managing with equipment or production Ensuring quality control of prints coming off the printers Overseeing the
self-disciplined Attention to detail DUTIES: Maintain control of stocks in area of responsibility Maintain health health, hygiene and safety requirements Control quality, quantity and cost price of all dishes prepared
self-disciplined Attention to detail DUTIES: Maintain control of stocks in area of responsibility Maintain health health, hygiene and safety requirements Control quality, quantity and cost price of all dishes prepared