Specialism: NEWCOMER

Cook (63200)

Major Duties:

  • Cooking vegetarian and non-vegetarian meals, and a variety of snacks
  • Preparing individual dishes and managing all kitchen operations
  • Preparing tailormade dishes for customers with food allergies or intolerances, and patients
  • Defining food recipes, designing meal menus, and deciding food portion sizes
  • Estimating customers’ food requirements, determining input costs, and ordering and monitoring kitchen supplies, and equipment
  • Inspecting and monitoring kitchen and service areas
  • Hiring and supervising junior kitchen staff, and providing them with on-job training
  • Maintaining inventory and records of food, supplies, and equipment
  • Keeping the kitchen and other work areas clean and sanitized
  • Organizing and managing party events such as buffets and banquets

Number of positions: 1

Full-time-Permanent: 40 hours per week

Education

No formal education required

Experience

1 to 2 years

Salary

$ 17.50/ Hour 

Benefits

  • Overtime Pay (1.5 times of hourly wage after 40 hours of working in a week)
  • Vacation Pay as per Saskatchewan Standards (3 weeks or 5.77% of vacation pay)

To Apply

Email your CV to nareshkumar2013@live.com

Business General Manager

Annually Wage-$80000 to 90000

Vacancy-1

Languages ; English Education ;

Earned doctorate degree

Experience : 2 years to less than 3 years

Responsibilities

Allocate material, human and financial resources to implement organizational policies and programs

Authorize and organize the establishment of major departments and associated senior staff positions

Co-ordinate the work of regions, divisions or departments

Establish objectives for the organization and formulate or approve policies and programs

Represent the organization, or delegate representatives to act on behalf of the organization, in negotiations or other official functions

Select middle managers, directors or other executive staff; delegate the necessary authority to them and create optimum working conditions

Good Manufacturing Practices (GMP) Develop quality management and quality assurance standards

Setting up ISO/IEC17025 laboratory for food control testing. Provides professional expertise, guidance and strong leadership in Good Laboratory Practices (GLP), ISO 17025 and GMP and other applicable regulatory requirements to proactively identify compliance issues/risks in all Nonclinical and Bioanalytical studies within the organization and its external partners.

Quality control and quality assurance for the laboratory activities based on ISO/IEC17025 requirements.

Training personnel to make them competent for Food control Laboratory based on ISO/IEC17025 requirements.

Establishing CREM Co’s Quality Assurance System and test methods for ISO/IEC 17025 and GMP, writing all SOP’s, forms and applying for accreditation

Addressing the potential findings of accreditation bodies to make sure CREM Co’s system complies with ISO/IEC 17025, GMP and OECD GLP

Supervising and leading CREM Co’s employee in different research and contract projects on environmental microbiology such as assessing different infection prevention and control technologies against virus, bacteria, fungi and mycobacteria the study follows the protocol, documents any deviations from the protocol and issues a final report

Supervision :16-20 people

Experience and specialization

Functional expertise: Professional or technical accreditation

Area of work experience: International Organization for Standardization (ISO)

Medical specialization : Microbiology

Additional information Work conditions and physical capabilities :Ability to work independently Work under pressure Tight deadlines Attention to detail 

Personal suitability : Accurate Efficient interpersonal skills Excellent oral communication Flexibility Organized Team player Values and ethics Initiative Proactive

Benefits Health benefits Dental plan Health care plan Vision care benefits