Current Jobs at Feedem

Minimum Requirements

Skills and Competencies

• Strong Time management Skills and Deadline driven
• Must be able to work with minimum supervision
• Attention to detail
• High level of accuracy 
• Able to work under pressure
• Good interpersonal skills
• Team player and work independently
• Financial and Numerical Acumen
• Friendly and approachable
• Able to manage a busy switchboard
• Excellent time management skills'
• Deadline driven
• Data Analysis and report writing skills
• Able to communicate at all levels

Qualifications

• Grade 12
• 3-5 years experience in a similar role.
• Previous experience with fleet 
• Previous experience in stock control
• Computer literate especailly excel 
• Previous experience with Mix Telematics advantageous

Duties and Responsibilities

Uniform Management

• Issue of uniform issues to all staff inlcuding kitchen staff
• Storeroom management 
• Stock managementi nlcuding receiving stock from supplier
• Placing orders with suppliers
• Ensuring invoices received is loaded for payment
• Co-ordinating annual uniform orders
• Handling queries from stakeholders
• Monthly reporting

Fleet Management

• Maintaining a fleet inventory of all vehicles owned by the company, including their make and model, purchase date, current mileage, and any outstanding repairs that need to be made
• Ensuring that all company vehicles are insured and registered
• Coordinating with third party vendors to arrange maintenance and repair services for vehicles
• Maintaining records of fuel usage and mileage for each vehicle in order to prepare invoices for billing purposes
• Communicating with vendors or customers regarding service appointments for each vehicle
• Coordinating with insurance companies to file claims for damaged vehicles
• Reporting vehicle accidents or other incidents involving company vehicles to insurance companies or legal departments as appropriate
• Working with the human resources department to schedule employee training on company vehicles or equipment
• Coordinating with the accounting department to arrange for payment for services rendered
• Verify driver’s licenses;
• Conduct driver assessments;
• Legally appoint drivers;
• Monitor fleet cards transactions;
• Monitor tracking systems daily;
• Managing Fleet capacity and fleet insurance- first line of contact with Insurance for end to end to end claims handling/management
• Running Motor vehicle cost reports for finance;
• Advice and guidance to operators and managers on fleet compliance issues, vehicle inspections and driver compliance;
• Create and maintain fleet files;
• Management of costs relating to damage/fines/repairs/invoices/applications;
• Responsibility for the day to day operations of vehicle maintenance, service and repairs

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Minimum Requirements

• Matric / Grade 12 or equivalent
• Customer Service Qualification will be advantageous
• 2-3 years of experience and proven record in a catering enviroment
• Ability to work within a team
• Good communication skills

Duties and Responsibilities

• Previous experience with food preparation
• Assist with front of house service
• 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

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Minimum Requirements

Skills and Competencies

• Must be able to communicate clearly with managers and kitchen bridgade
• 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.
• 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 cooks for the unit
• Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality

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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
• Barista experience
• Ability to work within a team
• Good communication skills

Duties and Responsibilities

• Manage the overall peration of the tuckshop
• Stock control  
• Ensure pricing is accurate
• Collect payments whether in cash or credit
• Issue receipts, refunds, and change 
• Cross-sell products and introduce new ones
• Maintain clean and tidy checkout areas
• Track transactions on balance sheets and report any discrepancies
• Manage the tuckshop staff

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Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience advantageous in a full facility contract
• Excellent food skills required and resale 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
• Own transport & a valid driver's license

Duties and Responsibilities

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen
• Attend and give updates at weekly staff meeting
• Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to
• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
• Understand and maintain all financial aspects of the business – budgeting, forecasting.
• Understand and implement company standards, policies and procedures in line with legislation.
• Ensure Quality Control is in accordance with the Company standards.
• Oversee Cash Management (control of debtors, stock checks and cash checks etc)
• Oversee staff and payroll.
• prevent food waste, making sure that all health and safety regulations are achieved
• To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
• To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
• Control hygiene and supervision of kitchen cleaning
• Production planning

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Minimum Requirements

Skills and Competencies    

• Culinary Qualification advantageous
• Experience as a Assistant Catering in a veryRetirment 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

go to method of application »

Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience advantageous in a full facility contract
• Excellent food skills required and resale 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
• Own transport & a valid driver's license

Duties and Responsibilities

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen
• Attend and give updates at weekly staff meeting
• Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to
• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
• Understand and maintain all financial aspects of the business – budgeting, forecasting.
• Understand and implement company standards, policies and procedures in line with legislation.
• Ensure Quality Control is in accordance with the Company standards.
• Oversee Cash Management (control of debtors, stock checks and cash checks etc)
• Oversee staff and payroll.
• prevent food waste, making sure that all health and safety regulations are achieved
• To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
• To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
• Control hygiene and supervision of kitchen cleaning
• Production planning

go to method of application »

Minimum Requirements

• Matric / Grade 12 or equivalent
• Culinary Qualification will be advantageous
• 2-5 years' experience and proven record in a hotel or restaurant kitchen environment
• At least 2 years' experience in similar position
• Ability to work within a team

Duties and Responsibilities

• To liaise with Managers regarding menus and daily preparation requirements.
• To prepare, cook and co-ordinate menu items for meals (vegetables, soups, desserts and salads) according to recipe specification and procedures.
• To ensure that meals are ready and served at the specified times and in correct manner.
• To clean and wash all small equipment used in cooking.
• To keep his/her own work area clean, this includes floors, tiles, work surfaces and equipment used in preparation.
• To use equipment, materials and cleaning agents correctly and according to instructions.
• To observe all hygiene and safety rules.
• To prepare all function items when necessary.
• To ensure that shifts are commenced on time and that the correct clean uniforms are worn at all times.
• To correctly carry out instructions from Managers and within the set time limits.
• To assist in the preparation of any dishes when necessary and to assist in the cleaning of any area in the kitchen when requested to do so.

Additional Duties:

• To relieve and assist in other areas and departments if and when necessary.
• To attend meetings and training courses as required.
• To observe the Company Rules and Regulations at all times.