Fresh Vacant Jobs at Feedem

Minimum Requirements

• Tertiary culinary qualification.
• Previous 3-5 years supervisory 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 supervising all aspects of meal preparation, clean-up, and general upkeep of the kitchen
• Preparing food and all associated cooking (including special dietary meals, menu planning and portion controls)
• Organising and supervising a food service, (preparing and cooking) portioning control of meals and provision of special dietary meals
• Ensuring opening and closing down procedures are followed correctly
• Maintaining good working relationships with team and colleagues as well as customers
• To ensure that bars (where required) and meeting rooms provisions are planned for in advance with associated staffing scheduled
• according to emands of business and within agreed manning levels
• Management of associated bar stock in terms of ordering and requestioning to ensure customers get the appropriate breadth of offering
• Ensure that all team members comply to licensing legislation Organising and supervising a food service
• Controlling hygiene, health and safety including security of the kitchen, its surrounds, and customer facing areas.
• Controlling of hygiene, health and safety in the kitchen as well as packaging and transportation of meals to other establishments as required
• Ensuring that the catering areas cleanliness is followed using cleaning schedules

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Minimum Requirements

• You will have completed a degree in supply chain management, coupled with more than 5 years experience in progressive sourcing, contract negotiation, and strategy development within the Hospitality industry.
• You will have proven experience in cost reduction, lead and execution of cross-functional initiatives such as risk assessments, RFQ criteria and supplier relations management programs.
• You will have excellent negotiations skills, excellence in terms of leading service and a motivational approach to internal staff leadership.
• A sound background in financial budget management, cost management and CAPEX alignment to corporate goals.
• You will have exceptional attention to detail, be analytical, communicate effectively and be results driven
• Willing to travel locally
• Valid driver’s license and own vehicle
• Understanding of, and experience working with local regulations including the Broad-Based Black Economic Empowerment (B-BBEE)
• You will have contactable references, a clear criminal and credit record and it is to be noted that all qualifications and career history will be verified.

Duties and Responsibilities

GENERAL RESPONDSIBILITIES: 

• Procurement strategies and delivery
• Good understanding of supply market, ability to understand and analyse relevant supply market dynamics and supplier capabilities.
• Ability to support end-to-end Procurement and Supply Chain activities in line with the Group-wide procurement policy.
• Implement and maintain best practices and continuous improvement initiatives which eliminate inefficiencies and enhance performance in the company’s supply chain
• Ensure all activities related to sourcing and procurement of necessary materials and supplies are carried out to meet operational, project and program demands to support short-, medium- and longer-term objectives.
• Ensure adoption of and adherence to Sustainability (ESG) principles
• Optimize spend, leverage the supply base, minimize risk, and ensure compliance with Internal Health & Safety policies, processes and regulatory standards.
• Sourcing
• Proactively identify and communicate changes in demand or business strategy to category procurement teams to mitigate penalties or supply shortages to the business
• Lead or support supplier performance management activities, ensuring accurate reporting against SLA’s, reviewing performance with project owner(s), stakeholders and suppliers and leading performance enhancement interventions as required

CUSTOMER FOCUS:

• Committed to understanding and exceeding our customers’ needs
• Developing trusted, reliable and collaborative relationships
• Consistently operating at the highest standards of service and delivery

Integrity:

• Being open and honest in everything we do
• Supporting our growth as an environmentally and financially sustainable business
• Making socially responsible decisions
• Treating all our stakeholders with respect
• Courageous in expanding existing and developing new markets
• Robust and thorough in analysis and decision making
• Confident to pursue appropriate financial return
• Forward thinking and ambitious

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Minimum Requirements

Skills and Competencies    

• Good People Skills,
• Ability to Lead and Manage Employees
• Participating in employee discipline and possible legal appeals for terminated staff
• Organisational Skills,
• Sensitivity in Handling Confidential Issues,
• Good Oral and Written Communication Skills,
• Proven work experience as a Human Resource Coordinator or similar role
• Familiarity with social media, resume databases and professional networks
• Hands-on experience with full-cycle recruiting using various interview techniques and evaluation methods
• Knowledge of Applicant Tracking Systems (ATSs) - Neptune
• Previous experience on the following systems will be advantageous: Sage 300, Neptune, LexisNexis Ref Checks.
• Experience with Benefits, Employee Resources, and Employment Laws and Regulations, and Excellent Leadership skills to provide guidance and assistance to employees within the department as well as throughout the company. 
• Business Culture and Practices 
• Employee relations and retention 
• Performance improvement and management 
• Staff mobility administration 
• Section 197 Transfers
• Section 189
•  Managing change management within HR and internal client’s environment

Qualifications    

• Grade 12 / Matric - National Diploma/B Degree in Human Resources or equivalent 
• Minimum 5 years’ experience in either of the following or combination of (within Hospitality or Retail ) - Recruitment & Selection - Employee Relations - Learning & Development - HR Reporting  - Employment Equity - Succession Planning - Skills Audits - National/International HR experience BCEA, Labour Relations Act, Skills Development Act, Employment Equity Act, Health & Safety Act etc 

Duties and Responsibilities

• Consulting and liaising with hiring managers to identify staffing needs.
• Formulation and distribution of advertisements through internal and external channels
• Sourcing potential candidates through online channels (e.g. social platforms and professional networks.)
• Plan interview and selection procedures, including screening calls, assessments and in-person interviews.
• Screening candidates in line with job descriptions and recruitment processes
• Assess candidate information, including resumes and contact details, using our Applicant Tracking System
• Design job descriptions and interview questions that reflect each position’s requirements.
• Facilitation of the vetting processes, and appointing successful candidate
• Management engagement: issuing offers, LOA and addendums.
• Oversee the onboarding process for new staff members, ensuring a smooth transition into their roles.
• Provide analytical and well documented resourcing reports to the team.
• Develop a talent pipeline (Project Managers/Catering Managers/Chefs)
• Providing Employee Relations Support timeously and be actively involved in negotiations with Social partners
• Ensure compliance to all relevant legislation, agreements, and eliminate or minimise any risk
• Management of Industrial Actions timeously with contingency plans reflecting operational needs
• Grievance resolutions
• Ensure the employees are fully educated on the relevant policies 
• Management and support performance management processes
• Liaise with Management to ensure sucession plans are implemented
• Actively report on activities witihin Feedem
• Ensure all new employees are properly inducted and oriented into Feedem
• Lead implementation of HR Projects

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Minimum Requirements

Skills and Competencies    

• Computer proficiency.
• Strong communication skills verbally and written
• 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 banqueting 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 catering manager experience
• 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

go to method of application »

Minimum Requirements

• Tertiary culinary qualification or Chef diploma 
• Previous 5 years managerial experience  in a Canteen Envirnment 
• 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
• Able to work manage multiple venues and functions at once
• Ability to build and maintain a motivated team in a dynamic environment
• Own transport & a valid driver's license required
• Live or be able to travel to Kuilriver

Duties and Responsibilities

• 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.

go to method of application »

Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years catering manager experience
• 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