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.
Read more about this company
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.
go to method of application »
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
go to method of application »
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.
go to method of application »
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
go to method of application »
Desirable education and experience:
- 2 Years of Experience working in a logistics environment
- Matric and Logistics qualification advantageous
- Experience working in a hospitality environment would be preferred but not essential as training will be provided
- Systems and supervisory experience will be an advantage
- A valid driver’s license
Key areas of responsibility:
- Place orders and liaise with suppliers upon approval of Project/Assistant Catering Manager
- Ensure that prices and quantity concur with order sheet and invoice
- Issuing of stock/groceries to all External Departments
- Weighing of all food products being issued to staff for production
- Manage the stock ratio of stores in line with the budget on a minimum/maximum stock level
- Assist in Weekly and Monthly Stocktake
- Complete all HSE records correctly and timeously
- Supervise the storeroom/fridge/freezer
- Ensure Storeroom/Fridge/Freezer is locked and always cleaned
- Check all goods entering the stores' area in terms of quality/data sheets and are correctly labelled
- Receive all stock from suppliers an ensure all stock received is in order.
- Will be requested to work over weekends.
- Ensure all stock is packed away after each mealtime service.
- Ensure Quality checks are done on all food products.
- Implement strict controls in the Fridge/Freezer and Storeroom
- Work in Conjunction with the Project/Assistant Catering Manager and Catering Supervisors
go to method of application »
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
go to method of application »
Desirable education and experience:
- 2 Years of Experience working in a logistics environment
- Matric
- Experience working in a hospitality environment would be preferred but not essential as training will be provided
- Work smart experience will be an advantage
- Supervisory experience would be an advantage
Key areas of responsibility:
- Place orders and liaise with suppliers upon approval of Project/ Catering Manager
- Ensure that prices and quantity concur with order sheet and invoice
- Issuing of stock/groceries to all External Departments
- Weighing of all food products being issued to staff for production
- Manage the stock ratio of stores in line with the budget on a minimum / maximum stock level
- Assist in Weekly and Monthly Stock take
- Complete all HSE records correctly and timeously
- Supervise the storeroom/fridge/freezer
- Ensure Storeroom/Fridge/Freezer is locked and always cleaned
- Check all goods entering the stores' area in terms of quality/data sheets and are correctly labelled
- Receive all stock from suppliers an ensure all stock received is in order.
- Will be requested to work over weekends.
- Ensure all stock is packed away after each mealtime service.
- Ensure Quality checks are done on all food products.
- Implement strict controls in the Fridge/Freezer and Storeroom
- Work in Conjunction with the Project/Catering Manager and Catering Supervisors
go to method of application »
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 experience.
- 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.
go to method of application »
Education and Experience:
- Relevant Tertiary qualification in hospitality or the relevant experience in the industry
- Must be a qualified chef
- 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
Key Areas of Responsibility:
- To develop and plan menus
- Establish recipes and food purchase specifications
- Coordinate, execute, supervise and evaluate all food production activities of a fast-paced operation
- Assist in the management of the strategic and day to day operations of the operation
- Overseeing, implementation and responsibility for all Occupational Health and Safety across the site in the food production areas
- Assisting the manager to uphold the customer service standards in daily trading
- Providing tasteful, well designed menus with costings to ensure the business operates at its optimum GP% requirements
- Food innovation and promotional menus that includes the latest trends in visual display and grab & go items
- Placing orders for kitchen production and menus
- Accurate compliance with daily tie backs, stock control and waste recordings
- Keeping the necessary stock par levels to ensure efficiency and preventing stock wastage
- Management of the production team includes:
- Ensuring that the teams abides by the working hours and break times
- Ensuring that the company disciplinary guidelines are followed
go to method of application »
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
- Health care experience is advantageous
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
go to method of application »
Education and Experience required:
- Matric is essential
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 2 Years’ experience of management is compulsory
- Hospital experience advantageous.
- Experience with stock control, ordering and receiving
Key areas of responsibility:
- Oversee smooth operation of kitchen production and FOH operations
- Maintain consistency for all menu items
- Assist with monitoring inventory and communicating needs to the catering manager
go to method of application »
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.
Method of Application
Use the link(s) below to apply on company website.
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