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
tertiary qualification FMCG experience Supervisory and/or management experience Food safety knowledge: FSSC
2-3-Years Relevant experience - NB experience within FMCG / Food & Beverage Product, service knowledge and
2-3-Years Relevant experience - NB experience within FMCG / Food & Beverage Product, service knowledge and
regulatory requirements and industry standards for food safety and product quality. Implementation of corrective drive process improvements and innovation 5 years in FMCG environment (preferably production soap &Candle
regulatory requirements and industry standards for food safety and product quality. Implementation of corrective drive process improvements and innovation 5 years in FMCG environment (preferably production soap &Candle
qualification or equivalent experience. Food safety and hygiene certification advantageous!< working experience in a supervisory role within a food services environment.
Comply with any requests manage all aspects of the deli division, including food preparation, service, and cleanliness.
Develop weekday customers.
Ensure high standards of food quality, presentation, and hygiene are maintained
Oversee the daily operations of the food services team, including Food Services Staff, Barista, and Cleaner
416164 - Plant Manager - Food Manufacturing Employer Description Our client is a Food Manufacturing Company Company Job Description Our Food Manufacturing client has an opportunity for a skilled senior individual to regulatory compliance, including but not limited to food safety, health & safety, quality control Manage Equivalent Skills Minimum 10 years' experience in the Food Manufacturing environment, 5 of which should be
alternative raw material opportunities Management of laboratory staff Management of the Quality Management System
alternative raw material opportunities Management of laboratory staff Management of the Quality Management System