Contract Vacancies at Empact Group

The Main Purpose of the job

• The successful applicant will be responsible for overseeing smooth operation of kitchen production, maintain consistency in all menu items and ensure the readiness of the menu items on the belt. Oversee all Health and Safety related aspects in the area of responsibility. Assist with monitoring inventory and communicating needs to the catering manager.

Education and Experience required:

• Matric is essential
• Relevant tertiary qualification in food and beverage services or culinary arts is desired, but not compulsory/advantageous
• Minimum 2 Years’ experience of progressive/kitchen management is compulsory
• Experience with Health and Safety
• Must be computer literate
• Experience with stock control, ordering and receiving 
• Hospital Catering experience advantageous
• Knowledge of Special diets advantageous

 Knowledge, Skills and Competencies:

• Knowledge of the catering environment
• Knowledge of South African and industry-specific laws
• Customer Service Skills
• Management Skills
• Communication Skills
• Computer literate (Excel, word, outlook, etc.)
• Health and Safety knowledge

 Key areas of responsibility:

• Oversee smooth operation of kitchen production
• Maintain consistency for all menu items
• Ensure all menu items are ready on the belt when service starts
• Manage subordinates to ensure compliance to SOP’s, recipes
• Assist with monitoring inventory and communicating needs to the catering manager
• To ensure portion control, preparation and storage methods thereby avoid waste and keep costs down
• Delivering excellent service
• To assist in all food production areas with basic food preparation in accordance with menu cycle requirements
• To assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records, Health and Safety records etc. 
• To help with regular stock takes as and when required
• To maintain temperature records as required and to report any variance
• Analyse and manage effectively all in unit costs
• All food wastage to be recorded and minimised
• Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
• Support, train, coach and develop the team

Closing Date 15 September 2026

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The Main Purpose of the job

• The successful applicant will be responsible for the preparation of food for daily kitchen production in order to provide quality food service.

Education and Experience required:

• Minimum of 2 years’ experience as an Assistant Cook in a contract catering environment is essential
• Customer Service experience is essential
• Matric is essential
• Professional Cookery certificate will be an advantage
• Experience in a Hotel environment will be an advantage

Knowledge, Skills and Competencies:

• Knowledge of and compliance with food safety standards.
• Customer service and communications skills
• Contribute to effective teamwork

Key areas of responsibility:

• Assisting in preparation of food for daily kitchen production
• Provide quality food service

Closing Date 15 September 2026

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The Main Purpose of the job 

• The incumbent will be responsible for sales of the company’s Cleaning, Hygiene & Pest Control services, while ensuring consistent, profitable growth in sales revenues. 

 Education and Experience required: 

• Minimum of 3 years’ experience in Service Industry – preferably from a solution contract sales industry
• Tertiary qualification (preferred)
• Valid SA driver’s license and own vehicle
• Experience in selling soft services /similar services would be an advantage

 Knowledge, Skills and Competencies: 

• Fully computer literate on MS Office, Advanced word, excel and PowerPoint skills
• Cold calling and telemarketing where necessary
• Experienced in sourcing new business, conducting “Needs Analysis” and preparing custom solution proposals.
• Proven sales track record achieving sales targets
• Excellent communication and presentation skills (written and verbal)
• Good interpersonal skills
• Ability to interact with clients at all levels
• Assertive
• Above average Excel, PowerPoint, Word and Outlook ability

 Key areas of responsibility: 

• Works with a defined sales quota focusing on initiating relationships with multi-level decision-makers through phone, marketing, e-mail / direct mail campaigns, in-person contacts / cold calling, networking, and presentations
• Achieves monthly sales targets as set out in budget 
• Correctly cost new business achieving the maximum margin on new business
• Ensure contracts are correctly signed and filed for new business
• Prepare quotes and present to clients as soon as possible meeting the client’s expectations.
• Prepare proposals which clearly set out the terms and conditions for the proposed contract/ tender
• Prospects potential customers within the target profile
• Develop, build and maintain strong relationships with potential customers
• Develop innovative and creative solutions to identify and develop new customers
• Proposes and closes sales that achieve set company target according to company policies and procedures
• Sustains sales activities, appointments, proposals, cold calls, database updates and reporting
• Keeps abreast of changes in technology and ability to increase knowledge of the cleaning industry and services the company offers
• Maintain contact with existing clients and develop new business
• Arrange monthly entertainment if and when necessary
• Where appropriate provide alternatives to ensure we get the business
• Formally introduce operations staff to new clients before commencement
• Ensure operational staff receives the correct documentation to start contracts or special job
• Provide onsite assistance on start of contract
• Follow-up with operations to ensure that contract is functioning in accordance with specifications
• Prepare and present weekly/monthly sales reports at month end /weekly sales meetings
• Develop add value to Sales Department
• Re-quoting at existing business
• Assist with training of new sales staff
• Survey prospective clients’ premises and compile quotations based on an agreed working rate per square meter as per specifications
• Able to handle a number of different assignments at the same time. Presentable, well spoken, strong personality, ability to manage timekeeping, assertive, goal orientated, and own transport is essential

Closing Date 11 September 2026

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The Main Purpose of the job

• The Sous Chef is primarily supporting and assisting the Executive Chef and collaborate in planning and directing food preparation and creativity. Additionally, the candidate will be responsible for planning menus, training new staff, and recording inventory within a fast-paced operation.
• The ideal candidate will be a qualified chef with the ability to manage day-to-day operations of the kitchen effectively.

Education and Experience required:

• Matric is essential
• Relevant Professional Cookery, tertiary qualification in Hospitality
• 3-5 years of proven experience as Sous Chef
• Comprehensive knowledge of the catering environment, from fine dining to restaurant dining and managing a kitchen brigade.

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Knowledge of South African and industry-specific law
• Strong financial acumen, proven budgetary and food control practices
• Knowledge of Health, Safety and Environment processes and procedure

Key Performance Areas:

Management of Food Preparation and Presentation:

• Directs food preparation in collaboration with the Executive Chef
• Taking responsibility for more technical elements of cuisine.
• Provides quality plates and meals, including in both design and taste
• Responsible for the smooth running of the entire kitchen department
• Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
• Timeous production of quality food at optimal cost under hygienic conditions
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
• Ensuring proper portion control is always managed
• Supervising all food preparation daily

Management of Kitchen:

• Supporting the executive chef in the general running of the kitchen.
• Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef.
• Being the voice of the kitchen when communicating with servers
• Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations
• Ensure kitchen equipment is maintained and functioning
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform

Inventory and Costing Management:

• Identify ways to reduce spoilage of infrequently used items.
• Assists with menu planning, inventory, and management of supplies.
• Monitoring inventory and only purchasing supplies and food from approved suppliers together with office administrator and head chef
• Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.

Leadership:

• Assume the role as Executive Chef in his or her absence
• Ensure respectful communications with customers and suppliers when handling queries
• Ensure good relationships and teamwork is maintained with staff and provide assistance to resolve queries
• Ensure good relationships exist with suppliers, customers, intercompany departments and related parties
• Under supervision of Head Chef, lead a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.

Human Capital Management:

• Conduct bi-annual performance reviews with staff members under your supervision
• Ensure staff morale is maintained and improved over time
• Identify, support and raise staff training needs
• Execute staff disciplinary processes as per Company policy
• Determine required staff compliment per shift to meet the demands of the business together with the admin department.

Occupational Health and Safety:

• Responsible to enforce the Company’s OH&S policies and procedures daily
• Ensure staff is trained in all OH&S aspects and adhere to the requirements
• Identify risk areas to ensure all OH&S regulations are adhered to
• Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.

Closing Date 16 September 2026

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The Main Purpose of the job

• The Successful applicant will be responsible for all food service - related activities which include managing of daily operations of the kitchen area, implementation of the production process, managing food/labour costs and an overall understanding of HACCP.

Education and Experience required:

• Relevant tertiary qualification in hospitality and catering management is compulsory.
• Minimum 3 Years of experience of progressive/kitchen management is compulsory.
• Experience working within budget guidelines to deliver results is compulsory.
• High Volume, complex foodservice operations experience is highly desirable.
• Hospital catering management will be advantageous 

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Excellent customer service skills.
• Excellent people management skills.
• Exceptional communication and stakeholder management skills
• Exceptional functions management skills.
• Ability to balance the budget and save on costs.
• Computer literate.

Key areas of responsibility:

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs
• Overall understanding of HACCP.
• Events management

Closing Date 30 September 2026

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Purpose of the role:

• The successful candidate will manage the assigned unit in alignment with the sector's strategy, contractual obligations, and regulatory requirements. Responsibilities include overseeing food production processes, delivering high-quality food services to clients, and managing the execution of creative events and functions.

Education and Experience Requirements:

• A relevant tertiary qualification in food and beverage services, hospitality, or culinary arts is preferred.
• A minimum of 5years of experience in hospital catering is essential.
• Proven experience in competitive and sensitive markets is mandatory.
• Project management experience within the hospitality or catering industry is advantageous.
• Experience with implementing change programs and unit mobilization is beneficial.
• Familiarity with working within brand guidelines to achieve outcomes.
• Experience in costing, budgeting, forecasting, and invoicing is a plus.
• Demonstrated ability in managing successful teams or departments.
• A valid driver's license is required.

Key areas of responsibilities:

• Manage daily operations of the unit in line with sector strategy, contract terms, and statutory requirements.
• Oversee the implementation of efficient food production processes.
• Deliver exceptional quality service to clients.
• Manage and coordinate the execution of creative functions and events.
• Lead menu planning, standardization, adoption, and costing.
• Ensure kitchen staff adhere to standardized recipes and maintain high food quality.
• Oversee daily bookkeeping, including capturing sales, stock management, and banking.
• Monitor and manage gross profit to meet budget targets.
• Maintain optimal stock levels.
• Ensure the efficient use and functionality of the electronic meal ordering system.
• Oversee health, safety, and environmental compliance, ensuring records are up to date.
• Lead workforce planning, payroll administration, performance management, and leave management.
• Enhance the customer experience through feedback and data-driven improvements.
• Ensure adherence to client service level agreements to maintain high service standards.

Knowledge, Skills, and Competencies:

• Strong understanding of the hospital catering environment.
• Knowledge of South African laws and industry regulations.
• Exceptional customer service and operational management skills.
• Excellent communication and leadership abilities.
• Ability to organize and deliver outstanding events.
• Expertise in budget management and cost-saving initiatives.
• Proficient in drafting and analysing reports.
• Strong profit optimization skills are essential.

Closing Date 18 September 2026

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Purpose of the role:

• We are looking for a skilled and reliable Handyman to join our dynamic team. This role requires a technically astute individual with proven experience working within a PCI (high-security) environment.
• The successful candidate will be responsible for the day-to-day maintenance, repairs and upkeep of buildings, facilities, equipment and associated systems. The role requires strong practical knowledge across electrical, plumbing and/or mechanical systems, supported by general handyman skills.

Minimum Educational and experience required

• Minimum 2–3 years' relevant post-qualification or practical maintenance experience.
• Strong practical knowledge of maintenance, repairs and fault-finding.
• General handyman skills, including carpentry, painting, tiling and minor building repairs.
• Valid driver's licence.
• Red Seal or equivalent recognised trade qualification in Electrical, Plumbing or Mechanical (Advantageous)
• Proven experience in property, residential estate, facilities or building maintenance.
• Experience working in a PCI, security-sensitive or controlled-access environment will be highly advantageous.
• Based in or around Umhlanga, or willing to relocate.
• Good communication and interpersonal skills, with the ability to interact professionally with residents and site personnel.
• Good organisational and time-management skills.
• Ability to work independently with minimal supervision and as part of a team.
• Physically fit and able to perform manual work, including lifting, climbing and working in confined or restricted areas.
• Knowledge and understanding of occupational health and safety requirements.

Key Areas of Responsibility:

• Carry out planned, preventative and reactive maintenance across electrical, plumbing and mechanical systems.
• Perform general handyman repairs, including carpentry, painting, tiling, minor building works and fixture/fitting repairs.
• Diagnose faults and troubleshoot maintenance and equipment-related issues.
• Conduct routine inspections to identify maintenance requirements, potential faults and safety risks.
• Attend to maintenance requests and work orders within agreed timeframes.
• Respond to maintenance callouts and emergencies, including after-hours call-outs where required.
• Install, repair, assemble and maintain fixtures, fittings, equipment and building components.
• Support preventative maintenance programmes and ensure maintenance tasks are completed to the required standard.
• Maintain basic and accurate records of work completed, faults identified, repairs undertaken and materials used.
• Liaise directly and professionally with residents, site staff, supervisors, contractors and service providers.
• Ensure all work is carried out safely and in accordance with applicable health and safety requirements, site procedures and organisational standards.
• Maintain a clean, safe and organised work environment.
• Work with minimal supervision while ensuring all tasks are completed efficiently, professionally and to a high standard.
• Operate and maintain tools and equipment safely and responsibly.

Key Competencies:

• Technical Trade Competence
• Multi-Skilled Maintenance
• Problem-Solving & Fault-Finding
• Quality Workmanship
• Reliability & Accountability
• Health & Safety Awareness
• Customer & Stakeholder Service

Closing Date 18 September 2026