Available Jobs at Feedem

Job Advert Summary    

• We are recruiting for a creative and proficient Senior Function Chef in all aspects of food preparation, to overseeing and maintain complete control of the kitchen. The Functions Executive Chef will be responsible for planning and directing food preparation and modifying menus or create new ones that meet quality standards of the Unit.

Minimum Requirements    

• Relevant tertiary qualification and/or equivalent in the food industry
• Functions Experiance in a coporate enviroment 
• Minimum of 8 years of experience as a Functions Executive Chef preparation and cooking
• Proven working experience as an Executive Chef or Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices

Duties and Responsibilities    

• Plan and direct food preparation and functions
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customer

Closing Date    

• 2025/08/22

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Job Advert Summary    

• We are recruiting for a Senior Sous Chef to overseeing kitchen staff and ensuring the quality of food is maintained. The Senior Sous Chef will be responsible for completing a variety of creative, organizational and leadership tasks to ensure the kitchen runs optimally and client's meals are satisfactory. 

Minimum Requirements    

Skills and Competencies

• Demonstrate leadership, innovation & commitment
• Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
• Interpersonal and communication skills (verbal and written)
• Strong financial/business acumen and understanding of food cost and labour efficiencies
• Computer literate
• Organising and planning skills
• Team player that is production driven
• Knowledge sharing culture - able and willing to do hands on skills training at units
• Great Time-keeping and excellent food skills
• Strong in functions
• Relationship building - network and keep a good line of communication open with clients
• Strong client and customer service skills (customer centric)
• Disciplinary procedures knowledge / Basic HR & IR
• Attention to detail with general admin and management skills

Qualifications    

• Relevant tertiary qualification and/or equivalent in the food industry

Minimum matric

• Minimum of 3 years’ management and professional cookery experience - Essential
• Minimum of 5-8 years’  experience as a Sous Chef
• Must have reliable vehicle and driver’s license
• Training background
• Fine dining upmarket restaurant experience

Duties and Responsibilities    

• All aspects of purchasing, food preparation & presentation.
• Deputize in the CM’s absence if necessary.
• Promote the professional growth and development of the culinary team.
• Ensure that all staff are familiar with the day's requirements.
• Give and take culinary direction in a positive and impactful manner 
• Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
• Make sure that the necessary stocks are on hand at the right quality and quantity.
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
•  Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedeem company standard.
• Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
•  Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
• To ensure that all maintenance problems are timeously reported and followed up.
• Guarantee that all communications between service areas and kitchen run smoothly.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• Stay abreast with food trends as well as best practices.

Closing Date    

• 2025/08/22

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Job Advert Summary    

• We are recruiting for a Assistant Catering Manager, to oversee overall management, planning and control of the functions and Kitchen operation - maintaining 5 star standards set by both the company and the client within agreed budgetary limits. 

Minimum Requirements    

Skills and Competencies    

• Culinary Qualification advantageous
• Experience as a Assistant Cateriing in a very Healthcare envorinment
• Entrepreneurial Skills.
• Organizing and Planning ability.
• Marketing and promotion skills.
• Interpersonal skills: Leadership & Relationship Building
• Good Communication (written & verbal).
• Customer service orientated.
• Financial acumen.
• Passionate, good attitude, driven, energetic & commitment to service excellence.

Qualifications    

• Matric
• Relevant qualification
• Must be computer literate (MS Office)
• 3 - 5 years’ experience in a similar role
• Strong in functions and coordination

Duties and Responsibilities    

• Oversee overall management, planning, and control of the functions and Kitchen operation - maintaining 5-star standards set by both the company and the client within agreed budgetary limits.
• Manage all client events, quoting on function requirements and function bookings.
• Manage and report functions reservations.
• Sufficient monitoring of operations during service times.
• Assist in control of production costs.
• To liaise or ensure correspondence with clients both verbally and electronically
• Assist the Management team as required.
• Build and maintain customer and client relationships.
• Supervise & maintain quality and service at all times to the highest level.
• Ensure that all control measures are in place for all revenue/cash handling/stock control and invoicing all clients after functions.
• Debtors control and follow up on payments.
• Ensure all Feedem policies and procedures are complied with.
• Assist in Special Projects.
• Taking stock of food items when requested to do so
• Ensuring the smooth management of the banqueting
• Required to work overtime when requested
• Ensure operations are in accordance with Feedem standard

Closing Date    

• 2025/09/07

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Job Advert Summary    

• We are recruiting for a Catering Supervisor with Education  experience. The Catering Supervisor will be responsible for providing a safe working environment, adhering to Occupational Health and Safety, and Food Safety Environmental procedures, and ensuring they are always understood and practiced by the team.

Minimum Requirements    

• Tertiary culinary qualification or equivalent 
• Must have Previous 3-5 years supervisory experience advantageous
• Excellent food skills required and experience.
• Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
• Strong admin skills
• Ability to build and maintain a motivated team in a dynamic environment

Duties and Responsibilities    

• Responsible for supervising all aspects of meal preparation, clean-up, and general upkeep of the kitchen
• Preparing food and all associated cooking (including special dietary meals, menu planning and portion controls)
• Organising and supervising a food service, (preparing and cooking) portioning control of meals and provision of special dietary meals
• Ensuring opening and closing down procedures are followed correctly
• Maintaining good working relationships with team and colleagues as well as residents
• Ensure that all team members comply to licensing legislation Organising and supervising a food service
• Controlling hygiene, health and safety including security of the kitchen, its surrounds, and customer facing areas.
• Ensuring that the catering areas cleanliness is followed using cleaning schedules

Closing Date    

• 2025/08/22

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Job Advert Summary    

• We are recruiting for a Chef to overseeing and supervising production of food for our organisation. Works closely with executive chef to promote the company’s culture, mission and philosophy. 

Minimum Requirements    

Skills and Competencies

• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
• Strong judgement and problem solving skills
• Excellent people skills
• Strong interpersonal and communicative skills (verbal and written)
• Flexibility with regards to working hours
• Attention to detail
• Client service orientated
• Business management principles
• Fully computer literate
• Excellent food/Chef skills and background

Qualifications    

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 2 years of experience in kitchen preparation and cooking.

Duties and Responsibilities    

• Analyse recipes to assign prices to menu items, based on food and overhead costs.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Plan, direct, and supervise the food preparation and cooking activities of multiple units
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• May be required to assist with any other duties that may be outside scope of responsibility
• Hands on involvement with the focus of improving the cooking and overall standards of meals served
• Ability to carry out on the job training with chefs and cooks for the unit
• Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality

Closing Date    

• 2025/08/22

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Job Advert Summary    

• We are currently looking for a  Catering District Manager with Retirement experience  to oversee multiple catering units within an assigned district, ensuring they operate efficiently, profitably, and in alignment with company standards.
• This role involves managing and guiding Catering Managers, monitoring performance metrics, maintaining food quality and safety standards, and ensuring excellent client satisfaction across all units.

Minimum Requirements    

Education and Experience

• Diploma/Degree in Hospitality Management, Food Service Management, or a related field.
• Minimum of 5-7 years’ experience in the catering or food service industry, with at least 3 years in a management role overseeing multiple units/sites.
• Proven experience leading teams, managing budgets, and ensuring operational excellence.

Skills and Competencies

• Strong leadership and team management skills, with the ability to mentor and motivate staff.
• Exceptional organizational and multitasking abilities.
• Financial acumen with experience in budgeting, cost control, and financial reporting.
• In-depth knowledge of food safety regulations (HACCP, ISO) and operational compliance.
• Excellent communication, negotiation, and interpersonal skills.
• Strong problem-solving and decision-making abilities.
• Proficiency in Microsoft Office Suite (Excel, Word, Outlook) and operational management tools.

Other Requirements

• Valid driver’s license and own reliable transport.
• Willingness to travel extensively within the district to oversee multiple catering units.
• Ability to work flexible hours, including evenings, weekends, and public holidays as required.

Duties and Responsibilities    

Key Responsibilities

Operational Management

• Oversee day-to-day operations of all catering units within the district to ensure operational excellence.
• Conduct regular site visits to assess operations, food quality, hygiene, and compliance with company policies.
• Develop and implement operational plans to drive efficiency, improve service delivery, and meet performance targets.
• Support Catering Managers in resolving operational challenges and implementing best practices.

Team Leadership and Performance Management

• Lead, mentor, and motivate Catering Managers to achieve operational and financial targets.
• Set clear performance goals for Catering Managers and conduct regular performance reviews.
• Identify training and development needs to enhance staff capabilities and overall performance.
• Foster a positive and collaborative working environment that encourages teamwork and accountability.

Financial Management

• Assist in preparing and managing budgets for all units within the district.
• Monitor and control operating costs, ensuring profitability across all catering sites.
• Analyse financial reports and KPIs to identify trends, opportunities, and areas for improvement.
• Implement cost-saving initiatives without compromising on quality or service standards.

Quality, Safety, and Compliance

• Ensure strict adherence to food safety and hygiene regulations (HACCP, ISO, etc.) across all units.
• Conduct compliance audits to ensure catering units meet company, client, and legal standards.
• Address non-compliance issues swiftly and implement corrective measures.
• Promote a culture of excellence in quality, safety, and cleanliness across all sites.

Client and Customer Relationship Management

• Build and maintain strong relationships with clients to ensure satisfaction and retention.
• Address client concerns and feedback promptly, collaborating with Catering Managers to implement solutions.
• Ensure Catering Managers meet client requirements and deliver exceptional customer service.
• Identify opportunities for service improvements and growth within the district.

Reporting and Administration

• Compile and present district performance reports, including financials, KPIs, and operational updates, to the Operations Manager.
• Monitor and evaluate the performance of all catering units, ensuring targets and standards are consistently met.
• Maintain accurate records of compliance, staffing, and financial performance for all sites.

Closing Date    

• 2025/08/21

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Job Advert Summary    

• We are recruiting for a Food Service Assistant to join our team. The Food Service Assistant assists the Cooks and Chefs with food productions and preparations, serves food, and keeps the dining area and kitchen clean.

Minimum Requirements    

• Grade 12
• 1 -2-year experience in a similar role
• Culinary qualification would be advantageous
• Valid Drivers License

Duties and Responsibilities    

• Assists in the preparation of meals, especially salads and desserts
• Places entrees, salads, desserts and other food on the serving line
• Keeps the serving line well-stocked and clean
• Stores and records food leftovers
• Keeps canteen tables, kitchen and other areas clean and orderly
• To carry out any reasonable request by management
• May be required to assist with any other duties that may be outside scope of responsibility

Closing Date    

• 2025/08/21

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Job Advert Summary    

• We are recruiting for a creative and proficient Cook in all aspects of food preparation, to overseeing and maintain complete control of the kitchen. The  Cook will be responsible for planning and directing food preparation and modifying menus or create new ones that meet quality standards of the Unit.

Minimum Requirements    

• Proven experience as cook
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school certificate or equivalent; certificate from a culinary school will be an advantage
• With minimum of 3 years experience

Duties and Responsibilities    

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook halaal food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortage

Closing Date    

• 2025/08/21

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Job Advert Summary    

• We are recruiting for a Cashier to receive payments and issuing receipts as well as keeping track of all cash and credit transactions. To be successful in this role, you should have previous experience in a customer service position and good knowledge of how cash registers operate..

Minimum Requirements    

• Matric / Grade 12 or equivalent
• Customer Service Qualification will be advantageous
• 2-5 years of experience and proven record in a catering enviroment
• Ability to work within a team
• Good communication skills

Duties and Responsibilities    

• Manage transactions with customers using cash registers
• Scan goods and ensure pricing is accurate
• Collect payments whether in cash or credit
• Issue receipts, refunds, and change 
• Redeem stamps and coupons
• Cross-sell products and introduce new ones
• Resolve customer complaints, guide them and provide relevant information
• Greet customers when entering or leaving the canteen
• Maintain clean and tidy checkout areas
• Track transactions on balance sheets and report any discrepancies

Closing Date    

• 2025/08/21

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Job Advert Summary    

• We are recruiting for a Barista to prepare and serve hot and cold beverages, including various types of coffee and tea.
• The barista responsibilities include educating customers on our drinks menu, making recommendations based on their preferences, up-selling special items and taking orders. To be successful in this role, you should have customer service skills and knowledge of how brewing equipment operates. 

Minimum Requirements    

Skills and Competencies

• Must be able to work quickly and safely
• Have good communication skills
• Must be able to use simple arithmetic, follow directions, remember orders, read, and write
• Must be able to work as part of a team.

Qualifications    

• Grade 12/ Matric
• Must have 3-5 years experience in similar role 

Duties and Responsibilities    

• Analyse recipes to assign prices to menu items, based on food and overhead costs.
• Check the quantity and quality of received products.
• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers.
• Determine how beverages should be presented, and create decorative displays.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• May be required to assist with any other duties that may be outside scope of responsibility
• Hands on involvement with the focus of improving the cooking and overall standards of meals served
• Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality

Closing Date    

• 2025/12/31