Jobs at Tharisa

Purpose of Role

• The role is responsible for controlling account payment queries, outstanding GR/IR line items and administration for the mine to the prescribed standards. Conduct supplier reconciliations to ensure no outstanding payments are neglected from the supplier’s statements and query all variations on the supplier statements

Role Context

• Understand the interaction between the suppliers and customers
• Ensure good customer service to the production unit
• Quality administration of Account Payments
• Respond efficiently and effectively to queries and problems regarding account payments submitted by external suppliers
• Ensure confidentiality and integrity
• Quality GR/IR administration
• Obtain invoice signatures as per the Authority matrix
• Ensure clocking’s on labour correspond with actual hours invoiced
• Ensure data accuracy and timeliness
• Administration of all account payable orders and invoices
• Analyze reports and data for accuracy
• Prepare reports of the GR/IR accounts
• Safe data capturing with daily backup
• Ensures accurate data input into the X3 system
• Account payable processes and standards
• Supplier Receipt processesOrder variation queries
• Vendor Management
• Obtain Statements
• Reconciliation processes

Requirements

Minimum Requirements:

Qualifications:

• Grade 12/ NQF Level 4
• Financial related qualification

Job specific experience:

• Quality administration of Account Payments
• Sage X3 system
• Sound administrative and accounting skills
• Vendor Management

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Purpose of Role

• Chef responsibilities include studying recipes, setting up menus and preparing high-quality dishes. Should be able to delegate tasks to kitchen staff to ensure meals are prepared in a timely manner. Also be familiar with sanitation regulations

Role Context

• Plan, implement and manage daily operations
• Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales
• Menu planning and costing
• The implementation of new and varied menus
• Study each recipe and gather all necessary ingredients
• Cook food in a timely manner
• Ensure appealing plate presentation
• Ensure the correct accompaniments and condiments are served with all meals
• Ensure appealing plate presentation
• Monitor food stock and request orders to be placed
• Control production costs, i.e. no over production and use of leftovers
• Delegate tasks to kitchen staff
• Supervise Cooks as needed
• Check freshness of food and discard out-of-date items
• Provide input into the training and development of subordinates
• Monthly stock taking and the prep thereof
• Check quality of material and condition of equipment
• To oversee the preparation and cooking of all meals as per the standard recipes, production schedules and cycle menus
• Develop reports
• Responsible for all proper cleanliness and sanitation standards in accordance with health requirements within the kitchen area

Requirements

Minimum Requirements:

Qualifications:

• Grade 12
• Culinary Diploma

Job specific experience:

• 2-3 years’ experience as a Chef
• First aid certificate will be an advantage
• Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers)
• Thorough knowledge of cookery terminology and preparation methods
• Knowledge of different dietary needs and cultural requirements and constraints
• Up-to-date knowledge of cooking techniques and recipes