At Empact we are on a journey - a journey to do our best and be the best for our people, our clients, our partners, our community and our planet.
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Education and Experience required:
- Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is preferred
- Experience in highly commercial and sensitive markets is compulsory
- Project Management experience in a hospitality/catering industry would be an advantage
- Implementation of change programmes, unit mobilization experience is advantageous
- Experience of working within brand guidelines to deliver results
- Experience in costing, budgets, forecasts and invoicing is advantageous
- Proven experience in managing successful departments/teams/staff complement of 50 plus
- Driver’s License is required
Key areas of responsibility:
- Managing daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations
- Implementation of the food production process
- Provide great quality service to clients
- Manage the execution of creative functions
- Menu planning, standardisation, adoption and costing
- Monitor the kitchen to ensure the cooks are using standardized recipes and quality of food is of the highest standard
- Managing the Food GP’s as per the budgeted targets
- Managing the unit’s budgets to ensure that the budgeted targets are met monthly
- Implementation of minimum & maximum stock levels to controls stock days
- Managing the HSE daily to ensure all records are up to date
- Managing People (i.e. staffing – workforce planning, payroll administration, leave management, performance management)
- Managing Customer Experience (through surveys and using data to improve the service offering)
- Strict management of service levels to client SLA
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Desirable education and experience:
- Matric is essential
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 2 Years’ experience of progressive/kitchen management is compulsory
- Must be computer literate
- Experience with stock control, ordering and receiving
- WorkSmart knowledge is essential
Key areas of responsibility:
- Oversee smooth operation of kitchen production
- Maintain consistency for all menu items
- 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, 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 team
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Desirable education and experience:
- Tertiary qualification in Dietetics
- At least 2 years relevant experience
- Previous Dietetics experience within a hospital environment is advantageous
- Experience in hygiene control
- Experience in menu analysis
- Experience in therapeutic diets
- Computer literate (MS Office)
Key areas of responsibilities:
- Monitor and manage hygiene control, menu analysis and therapeutic diets
- Monitor, uphold and manage hygiene standards at all times
- Advise Catering Team on nutritional principles
- Advise team with regards menu planning
- Advise team with regards dietary plans and diet modifications
- Advise team with regards food selection, food preparation and food quality
- Consult with Clinical Dieticians and Medical team to determine nutritional needs and diet restrictions of patients
- Ensure dietary norms are met
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Education and Experience required:
- Relevant tertiary qualification in food and beverage services or culinary arts 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 experience advantage.
- Strong knowledge of HSE is advantageous.
- Special diets knowledge is compulsory.
- Must have healthcare experience.
Key areas of responsibility:
- Assist with managing daily operations of the assigned unit.
- Assist with implementation of the production process.
- Assist with managing food/labour costs.
- Overall understanding of HACCP.
- To develop and plan menus.
- Kitchen brigade management.
- Assist in the management of the strategic and day to day operations of the operation.
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Required minimum education and work experience.
- Matric qualification is preferable.
- 5-10 years of proven experience as Executive chef
- Desirable overseeing more than one outlet,
- Degree in culinary science or related certificate/diploma
- Staff Compliment of over 50 to 100 employees.
Other requirements:
- Own Car and Drivers Licence Essential
Key Performance Areas
Management of Food Preparation and Presentation
- Directing food preparation in collaboration with the team and management.
- 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 both kitchen departments.
- Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
- Timeous production of quality food at an 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
- Leadership of the kitchens
- Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
- 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 at all times
- Ensure staff have required utensils
- Ensure all kitchen staff is wearing the correct uniform at all times
Inventory and Costing Management
- Identify ways to reduce spoilage/waste 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 the office administrator and head chef
- Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
- Daily Tiebacks conducted and signed off.
- Must have Knowledge and understanding of budget management
Leadership
- Have Leadership skills that will allow operations to run in case of absence.
- Ensure respectful communications with customers and suppliers when handling queries.
- Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
- Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
- The Head chef leads 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 complement 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.
- Experience in the ISO22000 management of a Kitchen
- Ensure staff is trained in all OH&S aspects and adheres 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.
Reporting Structure
- This role has a matrix reporting structure to the Project Manager, Regional Manager, and General Manager
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Education and Experience required:
- Matric essential
- Customer service experience is an advantage
- Proven working experience as a cleaner in corporate environment would be an advantage
Key areas of responsibility:
- Perform a variety of tasks associated with food production
- General support required front and back of house
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Education and Experience required:
- Minimum of 2 years’ experience as a 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.
Key areas of responsibility:
- Preparation of food for daily kitchen production
- Provide quality food service
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Desirable education and experience:
- Working experience in Hospitality Industry is essential
- Matric essential
- Customer service experience is an advantage
- Food and Beverage or Culinary Arts qualification would be an advantage.
Key areas of responsibility:
- Perform a variety of tasks associated with food production
- General support required front and back of house
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Education and Experience required:
- Matric
- Working experience in Hospitality environment
- Customer Service experience
- Min of 2 years’ experience in the same role
Key areas of responsibility:
- To provide a friendly and professional service to all customers and clients
- You will be responsible for serving all food and beverages within a timely manner and attend to customer requests in order to ensure they have a great customer experience.
- To support the Unit Manager in all areas in order to deliver a great customer
- To excel in the areas of operational excellence, financial performance and customer / client satisfaction to achieve company and client objectives within all Company policies, procedures and guidelines
- Taking responsibility for ensuring that all food and beverage areas are fully stocked, and the working environment is clean and tidy.
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Education and Experience Requirements:
- A relevant tertiary qualification in food and beverage services, hospitality, or culinary arts is preferred.
- A minimum of 10 years 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.
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Desirable education and experience:
- Tertiary qualification in Dietetics
- At least 2 years relevant experience
- Previous Dietetics experience within a hospital environment is advantageous
- Experience in hygiene control
- Experience in menu analysis
- Experience in therapeutic diets
- Computer literate (MS Office)
Key areas of responsibilities:
- Monitor and manage hygiene control, menu analysis and therapeutic diets
- Monitor, uphold and manage hygiene standards at all times
- Advise Catering Team on nutritional principles
- Advise team with regards menu planning
- Advise team with regards dietary plans and diet modifications
- Advise team with regards food selection, food preparation and food quality
- Consult with Clinical Dieticians and Medical team to determine nutritional needs and diet restrictions of patients
- Ensure dietary norms are met
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Responsibilities:
- Conduct thorough inspections of properties to identify pest infestations and determine the appropriate treatment plan
- Apply pesticides and other pest control treatments in accordance with safety guidelines and regulations
- Monitor and follow up on treatments to ensure effective pest control at least 3 years of SPI Fogging experience
- Communicate with clients to provide recommendations for preventing future infestations
- Document all services provided and maintain accurate records of pest control activities
- Stay current on industry trends and pest control techniques through ongoing training and professional development
Qualifications:
- High school diploma or equivalent
- Prior experience working as a Pest Control Technician or in a related field
- Pest Control License or certification required
- Knowledge of common pests and their habits
- Strong attention to detail and problem-solving skills
- Excellent communication and customer service skills
- Ability to work independently and as part of a team
- Valid driver's license
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Education and Experience:
- Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
- Food and Beverage or Culinary arts qualification
- Matric
- Must be able to do batch cooking in a Canteen
- Experience in Kitchen environment is advantageous
Key Areas of Responsibility:
- Contribute to the efficient running of the kitchen by producing and presenting food of the highest quality
- Supporting the kitchen team with general duties.
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Key Responsibilities:
- Assist in daily patient care activities, including bathing, dressing, and feeding
- Monitor and record patient vital signs
- Assist residents with mobility and range of motion exercises
- Administer medications as directed by healthcare providers
- Provide emotional support and comfort to residents and their families
- Assist in transferring residents to and from beds, wheelchairs, and other medical equipment
- Maintain cleanliness and organization of rooms and medical equipment
- Update patient charts and medical records accurately and in a timely manner
- Collaborate with other healthcare team members to ensure optimal patient care
Qualifications:
- High school diploma or GED required
- Completion of a certified nursing assistant (CNA) program preferred
- Current CPR and first aid certifications
- Proven experience working in a healthcare setting
- Strong interpersonal and communication skills
- Ability to work effectively in a fast-paced environment
- Understanding of and adherence to patient confidentiality and privacy guidelines
- Ability to prioritize tasks and work efficiently under pressure
Method of Application
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