Current Vacancies at Feedem

Minimum Requirements:    

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience advantageous
• 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
• Maintain chefs office ie filing, typing of memos, issues, placing orders, food costing
• Production planning

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Skills and Competencies:

• Demonstrate leadership, innovation & commitment
• Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
• Interpersonal and communication skills (verbal and written)
• Strong financial/business acumen and understanding of food cost and labour efficiencies
• Computer literate
• Organising and planning skills
• Team player that is production driven
• Knowledge sharing culture - able and willing to do hands on skills training at units
• Great Time-keeping and excellent food skills
• Strong in functions
• Relationship building - network and keep a good line of communication open with clients
• Strong client and customer service skills (customer centric)
• Disciplinary procedures knowledge / Basic HR & IR
• Attention to detail with general admin and management skills

Qualifications:    

• Relevant tertiary qualification and/or equivalent in the food industry

Minimum matric:

• Minimum of 3 years’ management and professional cookery experience - Essential
• Minimum of 5-8 years’  experience as a Sous Chef
•  Must have reliable vehicle and driver’s license
• Training background
• Fine dining upmarket restaurant experience

Duties and Responsibilities:    

• All aspects of purchasing, food preparation & presentation.
• Deputize in the CM’s absence if necessary.
• Promote the professional growth and development of the culinary team.
• Ensure that all staff are familiar with the day's requirements.
• Give and take culinary direction in a positive and impactful manner 
• Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
• Make sure that the necessary stocks are on hand at the right quality and quantity.
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
•  Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedeem company standard.
• Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
•  Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
• To ensure that all maintenance problems are timeously reported and followed up.
• Guarantee that all communications between service areas and kitchen run smoothly.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• Stay abreast with food trends as well as best practices

go to method of application »

Skills and Competencies:

• Demonstrate leadership, innovation & commitment
• Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
• Interpersonal and communication skills (verbal and written)
• Strong financial/business acumen and understanding of food cost and labour efficiencies
• Computer literate
• Organising and planning skills
• Team player that is production driven
• Knowledge sharing culture - able and willing to do hands on skills training at units
• Great Time-keeping and excellent food skills
• Strong in functions
• Relationship building - network and keep a good line of communication open with clients
• Strong client and customer service skills (customer centric)
• Disciplinary procedures knowledge / Basic HR & IR
• Attention to detail with general admin and management skills

Qualifications:    

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 3 years’ management and professional cookery experience - Essential
• Minimum of 5-8 years’  experience as a Sous Chef
• Must have reliable vehicle and driver’s license
• Training background
• Fine dining upmarket restaurant experience

Duties and Responsibilities    

• All aspects of purchasing, food preparation & presentation.
• Deputize in the CM’s absence if necessary.
• Promote the professional growth and development of the culinary team.
• Ensure that all staff are familiar with the day's requirements.
• Give and take culinary direction in a positive and impactful manner 
• Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
• Make sure that the necessary stocks are on hand at the right quality and quantity.
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
• Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedeem company standard.
• Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
• Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
• To ensure that all maintenance problems are timeously reported and followed up.
• Guarantee that all communications between service areas and kitchen run smoothly.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• Stay abreast with food trends as well as best practices.

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
• 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 correctly carry out instructions from Managers and within the set time limits

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Minimum Requirements:    

• Grade 12
• 1 -2-year experience in a similar role
• Culinary qualification would be advantageous
• Valid Drivers License advantageous

Duties and Responsibilities:    

• Assists in the preparation of meals, especially salads and desserts
• Places entrees, salads, desserts and other food on the serving line
• Keeps the serving line well-stocked and clean
• Stores and records food leftovers
• Keeps canteen tables, kitchen and other areas clean and orderly
• To carry out any reasonable request by management
• May be required to assist with any other duties that may be outside scope of responsibility