Fresh Jobs at Feedem

Minimum Requirements

• Bachelor of Commerce or similar finance or accounting degree
• Honours in Accounting or Management Accounting qualification
• Professional Certification with authorising body
• Minimum 5 years experience in a Senior Finance role within a retail / franchise or services industry with a large headcount (7500 - 10000) accountable for a large team
• English / additional SA languages would be advantageous
• Advanced MS Office Proficiency esp Excel

Competencies required:

• Integrative thinking - explores multiple approaches to generate creative solutions
• Advanced Financial Acumen
• Performance and Deadline Driven
• Customer Focused
• Planning & Organising - Future-forward thinking, effectively time management, identifies priorities and risks to deliver quality output on time
• Promotes Collaboration and Stakeholder engagement
• Leads team to implement and manage change - provides team with clear vision, direction and motivation towards achieving business objectives

Duties and Responsibilities

The KPAs include the responsibility for overall analysis of financial data to enable the business to make informed business decisions that are aligned to the achievement of the company's goals and objectives.

• Prepare and review monthly management accounts
• Oversee the Accounts Receivable Department (Debtors Department), team of 5 members
• Oversee the Payroll Department, team of 8 members
• Budgeting and forecast
• Cost Analysis - analyse the costs associated with the company's activites and evaluate profitability
• Drive recommendations to improve profitability
• Preparation of Financial reports
• Collaborate with other key departments, ie Operations, Marketing, HR 

go to method of application »

Minimum Requirements

• Matric/Grade 12 or relevant experience.
• Must have experience in health and safety standards and management.
• Minimum 2 years cleaning supervisory experience gained in retirement or similar industries.
• Understand cleaning principles and knowledge of company policies and procedures.
• Strong people skills.
• Strong communication skills.
• Able to work independently and under pressure.
• Able to work long hours, after hours and some weekends.

Duties and Responsibilities

• Establishment of cleaning standards and procedures for workers and ensure adherence to these standards and procedures
• Coaching and developing employees (cleaners)
• Scheduling and assigning specific duties/roles to cleaners and also ensuring that they are carried out expertly
• Inspection of cleaning equipment on a regular basis so as to know when they are worn-out and also request for replacement
• Controlling and monitoring the usage of cleaning materials so as to avoid or minimize waste and/or misuse
• Providing any form of required assistance to cleaners while they carry out their duties.
• Staff Management & Training – Able to impart skills and empower staff
• Stock taking and Quality Control
• Ordering and Issuing of stock
• Maintain high standards of Hygiene & Safety
• Adhoc Admin Duties
• Shift and Weekend Work is required.

go to method of application »

Minimum Requirements

• Matric/Grade 12 or relevant experience.
• Must have experience in health and safety standards and management.
• Minimum 2 years cleaning supervisory experience gained in retirement or similar industries.
• Understand cleaning principles and knowledge of company policies and procedures.
• Strong people skills.
• Strong communication skills.
• Able to work independently and under pressure.
• Able to work long hours, after hours and some weekends.

Duties and Responsibilities

• Establishment of cleaning standards and procedures for workers and ensure adherence to these standards and procedures
• Coaching and developing employees (cleaners)
• Scheduling and assigning specific duties/roles to cleaners and also ensuring that they are carried out expertly
• Inspection of cleaning equipment on a regular basis so as to know when they are worn-out and also request for replacement
• Controlling and monitoring the usage of cleaning materials so as to avoid or minimize waste and/or misuse
• Providing any form of required assistance to cleaners while they carry out their duties.
• Staff Management & Training – Able to impart skills and empower staff
• Stock taking and Quality Control
• Ordering and Issuing of stock
• Maintain high standards of Hygiene & Safety
• Adhoc Admin Duties
• Shift and Weekend Work is required.

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.
• 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

• 5 years previous experience in a food service and an industrial kitchen an advantage
• Grade 12/ Matric required
• Culinary Qualification advantageous
• Good client liaison & interpersonal skills
• Staff management abilities
• Strong admin & computer skills (Excel)
• Own transport and valid driver’s license
• Ability to communicate in both Afrikaans and English
• Must be able to work independently
• Neat and very well organized
• Must be fully vaccinated

Duties and Responsibilities

• Able to run a shift and/ or take responsibility in the absence of the Catering Manager
• Supervise the Kitchen staff
• Oversee Food Production – Daily Meal Offerings
• Have experience in Menu Planning & Costings will be required
• Staff Management & Training – Able to impart skills and empower staff
• To have a Better Buying experience - Procurement System
• To be able to do Stock taking and Quality Control
• To be able to do Ordering and Issuing of stock
• Maintain high standards of Hygiene & Safety
• Adhoc Admin Duties
• Shift and Weekend Work is required

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.
• 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

Skills and Competencies

• Good knowledge of the catering environment
• Good knowledge of Health and Safety policies and processes relevant to the catering industry
• 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
• Able to handle with multifaceted issues for problem solving
• Able to operate with little Supervision
• Flexible in terms of working hours (shifts & weekends)

Qualifications    

• National Senior Certificate (Matric)
• 2-3 years’ experience in a similar position
• Minimum of 3 years as a Storeman in catering inviroment
• Computer literacy Advanced MS Excel and MS Word
• Proven costing & stock control/store keeping experience is essential.
• Financial acumen
• Excellent people and customer service skills

Duties and Responsibilities

• Manage & keep accurate records of all inwards goods
• Order materials/consumables as required for production.
• Perform stock checks and report on stock levels
• Ensure materials and equipment are ready for upcoming projects
• Unpacking deliveries/checking deliveries
• Keep store/laboratory clean and tidy
• Conducting laboratory and field testing
• Produce clear field and laboratory records
• Ensure all tool/gear are tested and tagged
• Develop a relationship with suppliers and source best price
• Develop tools budget and manage/reduce repair spend/cost

go to method of application »

Minimum Requirements

• Matric/Grade 12 or relevant experience.
• Must have experience in health and safety standards and management.
• Minimum 2 years cleaning supervisory experience gained in retirement or similar industries.
• Understand cleaning principles and knowledge of company policies and procedures.
• Strong people skills.
• Strong communication skills.
• Able to work independently and under pressure.
• Able to work long hours, after hours and some weekends.

Duties and Responsibilities

• Establishment of cleaning standards and procedures for workers and ensure adherence to these standards and procedures
• Coaching and developing employees (cleaners)
• Scheduling and assigning specific duties/roles to cleaners and also ensuring that they are carried out expertly
• Inspection of cleaning equipment on a regular basis so as to know when they are worn-out and also request for replacement
• Controlling and monitoring the usage of cleaning materials so as to avoid or minimize waste and/or misuse
• Providing any form of required assistance to cleaners while they carry out their duties.
• Staff Management & Training – Able to impart skills and empower staff
• Stock taking and Quality Control
• Ordering and Issuing of stock
• Maintain high standards of Hygiene & Safety
• Adhoc Admin Duties
• Shift and Weekend Work is required.

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.
• 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

• Relevant HR related degree.
• Post Graduate degree in Labour Law or Commercial Law, Business, or Behavioural Science.
• 7 - 10 years generalist HR experience at a Senior level, preferably in Hospitality or related services or Retail  industry with a  large headcount (7500 to 10000), accountable for functional and strategic decision making regarding all aspects related to HR.
• English / additional SA languages would be advantageous
• Advanced MS Office proficiency.
• Valid Drivers license with own vehicle

Competencies Required:

• Integrative Thinking – explores multiple approaches to generate creative solutions
• Macro Planning and Strategies – Formulates macro-level strategies and approaches to clarify and achieve objective of organization
• Commercial Acumen
• Customer focused
• Performance driven
• Planning & Organising – Thinks ahead, effectively manages time, identifies priorities and risks to deliver quality outputs on time
• Promotes Collaboration and Stakeholder engagement
• Lead people to Manage Change – provide people with a clear vision, direction and motivation towards achieving business objectives.

Duties and Responsibilities

The KPA’s include the responsibility for the overall Human Resources function including:

• Strategic direction and guidance to executive and senior leadership to align the group’s People strategy to business goals and objectives.
• Implement Talent Management strategies that will ensure and enable the attraction of top talent, the retention of talent and succession planning.
• Develop competitive compensation, benefits and reward practices in support of retention strategies.
• Develop, drive and implement innovative labour strategies that will support compliance with prevailing labour legislation and drive its competitive edge in the industry.
• Develop, review, and implement sound HR policies and practices. Compile, implement, and maintain Employment Equity plans in line with the company transformation agenda and legislative requirements.
• Promote and maintain a performance management culture by overseeing the performance management process, including but not limited to performance evaluation and development plans.
• Identify training and development needs that support the building of capacity from withina the organization.
• Implement HRIS systems including but not limited to, time and attendance systems that will ensure effective control of labour costs.
• Champion diversity and inclusion initiatives.
• Promote use of HR metrics to enable informed decision making that supports achievement of company goals and objectives.