Fresh Jobs at Empact Group

The Main Purpose of the job

• The successful incumbent will be responsible to assist with all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding of HACCP.
• The ideal candidate must have a strong background in managing a catering operation, with a focus on halaal food practices and guidelines.

  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.

 Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Customer Service Skills.
• Management Skills.
• Communication Skills.
• Exceptional Functions Skills.
• Ability to balance the budget and save on soft costs.
• Computer literate.
• HSE knowledge

 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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Purpose of the Role

• The Head Chef is responsible preparing Halaal food and adhering to Islamic dietary laws governing which foods are permissible, for developing and planning menus, establishing recipes and food purchase specifications, and coordinating, executing, supervising, and evaluating all food production activities within a fast-paced operation. The ideal candidate will be a qualified chef with the ability to manage both the strategic and day-to-day operations of the kitchen effectively.

Education and Experience Requirements

• Relevant tertiary qualification in Hospitality or equivalent industry experience.
• Must be a qualified chef with proven culinary expertise.
• Comprehensive knowledge of the catering environment, from fine dining to restaurant dining.
• Strong understanding of South African and industry-specific legislation.
• Demonstrated financial acumen with experience in budget management, cost control, and achieving target GP%.

Key Areas of Responsibility

Menu Development and Food Production

• Develop and plan seasonal and innovative menus.
• Establish standardized recipes and food purchase specifications.
• Coordinate, execute, supervise, and evaluate all food production activities.
• Ensure all dishes meet quality, presentation, and cost standards.

Operational Management

• Assist in managing the strategic and daily kitchen operations.
• Oversee and ensure compliance with Occupational Health and Safety (OHS) standards across all food production areas.
• Support the manager in maintaining high customer service standards during daily operations.
• Drive food innovation, including promotional menus and modern trends such as visual display and grab-and-go offerings.

Procurement and Cost Control

• Place and manage kitchen and menu-related orders.
• Maintain accurate records for stock control, tiebacks, and waste tracking.
• Manage stock par levels to ensure efficiency and minimize waste.
• Ensure menu costings support optimal business performance and GP% targets.

Team Management

• Lead and supervise the kitchen production team to ensure operational efficiency.
• Enforce compliance with working hours, break times, and company policies.
• Uphold and apply company disciplinary procedures when necessary.
• Foster a culture of teamwork, professionalism, and high performance.
   

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Main Purpose of the job:

• We’re looking for a dynamic Catering Manager to join our catering team. This is your opportunity to combine culinary expertise with meaningful service in a healthcare environment.

What You’ll Do:

• In this role, you’ll be at the heart of our food service operations. You’ll ensure the smooth daily running of the kitchen, from menu planning to production processes, while keeping food and labour costs in check. You’ll also play a vital role in ensuring compliance with HACCP standards and accommodating special dietary needs for our patients and clients.

What We’re Looking For:

• Tertiary qualification in Food & Beverage Services or Culinary Arts
• Minimum 3 years’ progressive kitchen management experience
• Proven track record of delivering results within budget
• High-volume, complex foodservice experience
• Special diets knowledge
• Strong understanding of HSE regulations (advantageous).
• Excellent leadership, communication, and customer service skills.
• Computer literacy and solid HACCP knowledge.

Your responsibilities will include:

• Overseeing daily kitchen operations in a high-volume setting.
• Implementing and monitoring production processes.
• Managing food and labour costs within budget.
• Maintaining full compliance with HACCP standards.
• Planning and developing menus for varied dietary requirements.
• Leading, motivating, and managing the kitchen brigade.
• Supporting strategic and day-to-day operational decisions.
• Strong understanding of HSE regulations (advantageous).
• Excellent leadership, communication, and customer service skills.
• Computer literacy and solid HACCP knowledge.

go to method of application »

The Main Purpose of the job

• The successful incumbent will be responsible to assist with all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding of HACCP.

  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.

 Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Customer Service Skills.
• Management Skills.
• Communication Skills.
• Exceptional Functions Skills.
• Ability to balance the budget and save on soft costs.
• Computer literate.
• HSE knowledge

 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 »

The Main Purpose of the job

• The successful incumbent will be responsible to manage all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding of HACCP.

  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.
• Must have hospital experience.
• Strong knowledge of HSE is advantageous.
• Special diets knowledge is compulsory.

 Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Customer Service Skills.
• Management Skills.
• Communication Skills.
• Exceptional Functions Skills.
• Ability to balance the budget and save on soft costs.
• Computer literate.
• HSE knowledge

 Key areas of responsibility:

• Managing daily operations of the assigned unit.
• Implementation of the production process.
• Managing food/labour costs.
• Overall understanding of HACCP.
• To develop and plan menus.
• Kitchen brigade management.
• Management of the strategic and day to day operations of the operation.

go to method of application »

• Are you a detail-oriented, solutions-driven professional with a passion for facilities management and operational excellence? We're looking for a Facilities & Site Maintenance Coordinator to oversee the seamless operation of our business unit's facilities, ensuring alignment with client SLAs and exceptional service delivery.

What You’ll Need:

• 2–3 years’ experience in Facilities/Property Management or Site Maintenance.
• Minimum 2 years of hands-on technical maintenance experience in a service-driven environment.
• Solid vendor management skills and basic financial administration experience.
• Strong communication, problem-solving, and organizational skills.
• Ability to plan, prioritize, and uphold high standards under pressure.

What You’ll Be Doing:

Site Maintenance & Operational Oversight

• Conduct regular site visits to ensure smooth operations with minimal disruption.
• Ensure compliance with Health & Safety standards and National Building Regulations.
• Oversee cleaning staff routines and efficiency on-site.
• Coordinate office equipment repairs, replacements, and IT infrastructure support.
• Supervise outsourced service providers and maintain stock levels of office essentials.
• Foster strong relationships with landlords, municipalities, and utility providers.

Vendor & Contractor Management

• Manage on-site vendor relationships including security, access control, and cleaning services.
• Ensure service providers adhere to SLAs and escalate performance issues as needed.
• Resolve operational conflicts effectively and efficiently.

Project Coordination

• Assist in planning, tracking, and reporting on office fit outs, maintenance, and upgrade projects.
• Analyze and manage quotations, budgets, and project costs.
• Liaise with contractors to ensure projects are completed on time and within budget.

Financial & Document Administration

• Capture and reconcile invoices, raise purchase orders, and manage general ledger entries.
• Maintain comprehensive documentation and records for all permits, leases, and correspondence.
• Submit reports timeously and conduct document quality checks.

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The Main Purpose of the job

• The successful applicant will be responsible for managing the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations. The candidate would implement the food production process, a great quality food service for clients and manage the execution of creative functions.

 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

Knowledge, Skills and Competencies:

• Knowledge of the catering environment
• Knowledge of South African and industry-specific laws
• Customer service skills
• Management skills
• Communication skills
• Ability to arrange exceptional functions
• Ability to balance the budget and save on soft costs
• Ability to draft and extract reports
• Profit improvement skills an absolute must

 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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Main purpose of the role:

• We are currently looking for a talented and experienced Pastry Chef to join our team who will be responsible for preparing a wide variety of baked goods, pastries, cakes, and desserts. The ideal candidate will have a passion for baking, exceptional culinary skills, and the ability to work in a fast-paced environment.

Education and experience:

• High school diploma or equivalent required
• Formal training in baking or culinary arts preferred
• Food handler's certification or other relevant certifications are a plus
• Min 5 years’ experience in baking, confectionery with diverse skills set

Key areas of responsibility:

• Prepare and bake a diverse range of baked goods, pastries, cakes, and desserts, following established recipes and techniques
• Weigh, measure, and mix ingredients according to recipes to ensure consistency and quality
• Decorate and present baked goods in an appealing manner
• Monitor oven temperature and adjust settings as needed to ensure proper baking
• Maintain cleanliness and organization in the baking area, including equipment, utensils, and workstations
• Collaborate with other kitchen staff to plan and execute daily production needs
• Assist in inventory management and ordering of baking ingredients and supplies
• Continuously stay updated on the latest baking trends, techniques, and ingredients and develop new recipes and seasonal offerings in collaboration with the culinary team
• Adhere to all food safety and sanitation regulations to ensure a safe and clean work environment
• Ability to work weekends and evening as per operational requirements 

Knowledge, Skills and competencies:

• Excellent knowledge of different baking techniques, ingredients, and equipment
• Strong understanding of food safety practices and proficiency in maintaining a clean and hygienic baking environment
• Ability to follow recipes accurately and creatively experiment with flavors and presentations
• Good organizational skills and the ability to prioritize tasks effectively in a fast-paced environment
• Detail-oriented and able to consistently produce high-quality baked goods
• Excellent communication and teamwork skills
   

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The main purpose of the job:

• The successful candidate will perform cashiering duties, restock all beverages, general supplies and also perform general food service duties.

Education and experience required:

• Matric is essential
• Minimum of 1-year experience in the same role is essential
• Experience in a food service operation would be an advantage

Knowledge, Skills, and Competencies required:

• Ability to handle cash
• Passionate about delivering a world class service to our clients and customers
• Interpersonal and communication skills

Key areas of responsibilities:

• Cashiering duties
• Restock all beverages and general supplies
• Perform general food service duties