transfers – Manage all internal stock transfer requirements between regional warehouses. Stock returns and Inventory Management – Leading all stock count requirements for the warehouse. Ensure no losses are sustained management, flexi staff payment reconciliations, payment requests, and contracts management. Staff Management operational training requirements. HR Management – Manage all team HR-related issues / requirements, with guidance reports – The submission of reports as per requirements. Requirements: A minimum Matric, together with at least
transfers – Manage all internal stock transfer requirements between regional warehouses. Stock returns and Inventory Management – Leading all stock count requirements for the warehouse. Ensure no losses are sustained management, flexi staff payment reconciliations, payment requests, and contracts management. Staff Management operational training requirements. HR Management – Manage all team HR-related issues / requirements, with guidance Monthly reports – The submission of reports as per requirements. A minimum Matric, together with at least 2
the Chef Academy training program. Training all staff on new menus, and new dishes and ensuring that the meal. Continuous encouragement and training of staff to provide the best food experience to guests. Be and ensure you can accommodate unusual dietary requirements. Work within operational budgets. Stock control Qualification. At least 3 years of Chef Experience required in 5-star hotels, lodges, or at a busy restaurant
the Chef Academy training program. Training all staff on new menus, and new dishes and ensuring that the meal. Continuous encouragement and training of staff to provide the best food experience to guests. Be and ensure you can accommodate unusual dietary requirements. Work within operational budgets. Stock control Qualification. At least 3 years of Chef Experience required in 5-star hotels, lodges, or at a busy restaurant
with committee members
Administration
internal staff and External stakeholders
managing the daily lunch service for students and staff, along with catering for occasional events held background with hands-on chef experience. Minimum Requirements: Grade 12 education. Proven experience as a nutritional needs and preferences of students and staff. Manage the catering budget, including cost control Supervise, train, and evaluate kitchen and catering staff. Delegate tasks efficiently and lead a team with school administration to coordinate catering requirements for various events. Maintain high standards
calculations to determine manufacturing processes, staff requirements, and production standards. Coordinate quality and cost analysis systems to promote efficient staff and facility utilization. Recommend methods for skills. A passion to develop staff to their full potential Skill Requirements Making Decisions and Solving prioritize, organize, and accomplish work. Ability requirements Critical Thinking Using logic and reasoning and equipment needed to do a job. Knowledge Requirements: Production and Processing Knowledge of raw
Secunda area. Administrative office clerk, supporting staff and management in department. Timesheets Managing Computer lit Administrative office clerk, supporting staff and management in department. Timesheets Managing
bolts and the drilling of drainage holes will be required. The approximate project duration is 10 months Mobilisation Period. • Manage site supervision staff (ARE, SMT etc) • Liaison with the Contracts Engineer to all relevant Environmental legislation and requirements. • Checking and controlling of quantities measured agreed by the Contractor and the site supervisory staff and settling any disputes that may arise in this assist with the application for approval where required. • Attend Project Liaison Committee (PLC) and