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  • Posted: Nov 8, 2024
    Deadline: Not specified
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  • We provide a wide range of catering and associated services to clients in all industries. Outsourcing your catering services to us will allow you to focus on your core business while benefiting from our expertise. This will improve your economies of scale, infrastructure and ability to add instant capacity to your organization. From executive dining to ex...
    Read more about this company

     

    Junior Fleet and Uniform Co-Ordinator

    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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    Cashier / Food Service Assistant

    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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    Chef - Franschhoek

    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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    Tuckshop Supervisor

    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

    go to method of application »

    Catering Manager - Oudtshoorn

    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 »

    Assistant Catering Manager

    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 »

    Catering Manager - Somerset West

    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 »

    Cook - Northern Suburbs

    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.

    Method of Application

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