At Empact we are on a journey - a journey to do our best and be the best for our people, our clients, our partners, our community and our planet.
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Job Description
- We are currently looking for an experienced Storekeeper to join our team, the successful candidate will administer and control stock, liaise directly with the supplier and staff as well as supervise the store associate.
Desirable education and experience:
- 2 Years of Experience working in a logistics environment
- Matric
- Experience working in a hospitality environment would be preferred but not essential as training will be provided
- Work smart experience will be an advantage
- Supervisory experience would be an advantage
Knowledge, Skills, and Competencies:
- Computer literacy
- Ability to work with numbers and calculations
- Planning and organization skills
- Time management skills
- Communication skills
- Ability to work autonomously and under pressure
- Ability to delegate
Key areas of responsibility:
- Place orders and liaise with suppliers upon approval of Project/ Catering Manager
- Ensure that prices and quantity concur with order sheet and invoice
- Issuing of stock/groceries to all External Departments
- Weighing of all food products being issued to staff for production
- Manage the stock ratio of stores in line with the budget on a minimum / maximum stock level
- Assist in Weekly and Monthly Stock take
- Complete all HSE records correctly and timeously
- Supervise the storeroom/fridge/freezer
- Ensure Storeroom/Fridge/Freezer is locked and always cleaned
- Check all goods entering the stores' area in terms of quality/data sheets and are correctly labelled
- Receive all stock from suppliers an ensure all stock received is in order.
- Will be requested to work over weekends.
- Ensure all stock is packed away after each mealtime service.
- Ensure Quality checks are done on all food products.
- Implement strict controls in the Fridge/Freezer and Storeroom
- Work in Conjunction with the Project/Catering Manager and Catering Supervisors
Deadline:31st March,2026
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The Main Purpose of the job:
- To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise, and evaluate all the food production activities of a fast-paced operation. The Chef will assist in the management of strategic and day-to-day operations.
Education and Experience required:
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 5 years’ experience of progressive culinary/kitchen management is compulsory
- Experience working within budget guidelines to deliver results 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 law
- Strong financial acumen, proven budgetary and food control practices
Key areas of responsibility:
- To develop and plan menus
- Establish recipes and food purchase specifications
- Coordinate, execute, supervise, and evaluate all food production activities of a fast-paced operation
- Assist in the management of the strategic and day to day operations of the operation
Deadline:31st March,2026
go to method of application »
The Main Purpose of the job
- The Successful applicant will be responsible for all food service - related activities which include managing of 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 hospitality and catering management 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.
Knowledge, Skills and Competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining.
- Knowledge of South African and industry-specific laws.
- Excellent customer service skills.
- Excellent people management skills.
- Exceptional communication and stakeholder management skills
- Exceptional functions management skills.
- Ability to balance the budget and save on costs.
- Computer literate.
Key areas of responsibility:
- Managing daily operations of the assigned unit.
- Implementation of the production process.
- Managing food/labour costs
- Overall understanding of HACCP.
- Events management
Deadline:28th February,2026
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Job Description
- Are you a passionate and innovative chef ready to take your culinary career to the next level? We’re looking for a dynamic Sous Chef to bring creativity, leadership, and flair to our kitchen!
- As the right-hand to the Executive Chef, you’ll be at the heart of menu innovation, crafting exceptional dining experiences while managing food preparation with precision. Your role will involve leading kitchen teams, training rising talent, overseeing inventory, and ensuring flawless execution in a fast-paced, high-energy environment.
- This is your opportunity to showcase your creativity, refine your leadership skills, and make a lasting impact in a professional kitchen where passion meets excellence. If you thrive under pressure, love experimenting with flavours, and are ready to take charge—we want you on our team!
Required minimum education and work experience.
- Matric qualification is preferable.
- 3 – 5 years proven experience as Sous Chef
- Degree in Culinary science or related certificate/ diploma
- 1-3 years Previous people leadership experience in a commercial catering environment
Key Performance Areas:
Management of Food Preparation and Presentation
- Directs food preparation in collaboration with the Executive Chef
- Taking responsibility for more technical elements of cuisine.
- Provides quality plates and meals, including in both design and taste
- Responsible for the smooth running of the entire kitchen department
- Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
- Timeous production of quality food at optimal cost under hygienic conditions
- Assisting and directing kitchen staff in meal preparation, creation, plating and delivery
- Ensuring proper portion control is always managed
- Supervising all food preparation daily
Management of Kitchen
- Supporting the head chef or executive chef in the general running of the kitchen.
- Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef.
- Being the voice of the kitchen when communicating with servers
- Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations
- Ensure kitchen equipment is maintained and functioning
- Ensure staff have required utensils
- Ensure all kitchen staff is wearing the correct uniform
Inventory and Costing Management
- Identify ways to reduce spoilage of infrequently used items.
- Assists with menu planning, inventory, and management of supplies.
- Monitoring inventory and only purchasing supplies and food from approved suppliers together with office administrator and head chef
- Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
Leadership
- Assume the role as Head Chef and or Executive Chef in his or her absence
- Ensure respectful communications with customers and suppliers when handling queries
- Ensure good relationships and teamwork is maintained with staff and provide assistance to resolve queries
- Ensure good relationships exist with suppliers, customers, intercompany departments and related parties
- Under supervision of Head Chef, lead a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
Human Capital Management
- Conduct bi-annual performance reviews with staff members under your supervision
- Ensure staff morale is maintained and improved over time
- Identify, support and raise staff training needs
- Execute staff disciplinary processes as per Company policy
- Determine required staff compliment per shift to meet the demands of the business together with the admin department.
Occupational Health and Safety
- Responsible to enforce the Company’s OH&S policies and procedures daily
- Ensure staff is trained in all OH&S aspects and adhere to the requirements
- Identify risk areas to ensure all OH&S regulations are adhered to
- Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
Deadline:20th February,2026
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Job Description
- We are seeking a dynamic and passionate Hospitality & Catering professional who thrives in a fast-paced, client-focused environment. The ideal candidate has a genuine love for food, hospitality, and service excellence, combined with strong operational, administrative, and client engagement capabilities.
- While a culinary/cheffing background will be advantageous, success in this role requires a balance of operational efficiency, attention to detail, and the ability to maintain exceptional service standards aligned with world-class expectations.
Education and Key Areas of Responsibility:
- Oversee and manage daily catering operations, ensuring exceptional food presentation, accurate labelling, and availability of all required serving equipment.
- Conduct daily operational huddles with staff to communicate service expectations, operational updates, and address potential challenges such as stock shortages.
- Coordinate and supervise all catering functions, ensuring delivery is timely, professional, and meets required quality standards.
- Maintain clear and consistent communication regarding daily meals (breakfast, lunch, and functions) via the site's communication platform to ensure operational visibility and contractual compliance.
- Ensure all catering functions are executed only upon receipt of an approved Purchase Order or confirmed credit card payment, while managing debt in accordance with 60-day payment terms.
- Provide efficient and accurate quotations for functions and maintain a responsive, solution-driven approach to customer requests.
- Build and maintain strong, professional client relationships through a proactive and service-driven mindset.
- Ensure strict compliance with the Finance Standard Operating Procedures during monthly billing processes.
- Finalise and distribute weekly menus by Thursdays for the upcoming service week.
- Plan, coordinate, and execute themed catering days in line with the approved themed calendar.
- Lead, motivate, and develop staff to maintain high performance standards and promote best operational practices.
- Stay informed of current catering and food presentation trends to ensure innovative and modern service delivery.
Knowledge, Skills and Competencies:
- Proven experience within catering, hospitality, or food service operations.
- Culinary or cheffing background will be advantageous.
- Strong organisational and operational management skills.
- Excellent communication and client relationship management ability.
- High attention to detail and commitment to service excellence.
- Ability to work under pressure and manage multiple operational priorities.
- Strong leadership and team management capability.
- Sound financial and administrative understanding within a catering environment.
Deadline:24th February,2026
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Job Description
- We are seeking a driven and experienced Regional Manager to oversee multiple locations within our organization. The Regional Manager will be responsible for driving operational success, leading teams based in our in-office restaurants and ensuring consistent execution of company standards across all locations within their region. The ideal candidate will have strong leadership skills, a proven track record of meeting and exceeding sales targets, and the ability to effectively manage a geographically dispersed team.
Education and Experience required:
- Matric / Grade 12 (Bachelor's degree advantageous)
- At least 5 years’ experience in the services industry with a minimum of 2 years in a regional or multi-unit management role
- Experience in the food industry will be advantageous
- A good understanding of budgeting and profit & loss accounts
- Exposure to industrial relations on a shop floor level
- Proven track record of meeting and exceeding sales targets and operational goals
- Excellent problem-solving and decision-making abilities
- Proficiency in Microsoft Office Suite and other relevant software applications
- Flexibility to travel regularly within the region
- A good working knowledge of HSE
Key areas of responsibility:
- Authorize monthly wage input documents, new engagements, terminations and pay rate changes
- Develop and implement strategies to drive revenue growth and increase profitability
- Manage Unit/Catering Managers to ensure operational issues relevant to the business are resolved
- Manage units to ensure profitability, sustainability as well as secure future business
- Ensure contractual obligations are met and manage contracts within Service Level Agreements
- Manage and support diverse teams of clients to ensure realisation of strategic goals
- Facilitate training and development of Catering Managers in order to improve service offerings and maintain relevance
- Ensure labour force planning is adequately done and managed in relation to budget
- Ensure unit costs and expenditure, within region, are tightly managed
- Ensure fixed and other assets are managed and regularly audited
- Manage and exceed client expectations in line with statutory Health, Safety and Environmental policies
- Accurately manage all the financials of each unit with the support of the unit or project Manager
- Attend all relevant meetings with clients and management teams and ensure communication to units
- Regularly meet with the client to ensure success of the contract
- Keep clients up to date in relation to progress made or areas of concerns
- Continuously build the relationship with the client
- Must have the ability to engage with union officials at the highest level
- Stay informed on industry trends and market conditions to inform decision-making and strategic planning.
Additional Considerations:
- Drivers Licence with own vehicle
- This is a highly pressurized environment with long hours
Knowledge, Skills and Competencies:
- Excellent interpersonal and leadership skills
- Sound administration skills
- Ability to adapt to a changing environment and priorities effectively
- Ability to work flexible hours when required
- Excellent customer services skills
- Excellent communication skills
- Presentation skills
- Financial Acumen
- Report writing
- Leadership Skills
- People Management Skills
- Consequence management
- Results orientation
- Driven, self-motivated
- Problem solving skills
- Negotiation Skills
Deadline:6th February,2026
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Purpose of the role:
- The successful candidate will manage the assigned unit in alignment with the sector's strategy, contractual obligations, and regulatory requirements. Responsibilities include overseeing food production processes, delivering high-quality food services to clients, and managing the execution of creative events and functions.
Education and Experience Requirements:
- A relevant tertiary qualification in food and beverage services, hospitality, or culinary arts is preferred.
- A minimum of 10 years of experience in hospital catering is essential.
- Proven experience in competitive and sensitive markets is mandatory.
- Project management experience within the hospitality or catering industry is advantageous.
- Experience with implementing change programs and unit mobilization is beneficial.
- Familiarity with working within brand guidelines to achieve outcomes.
- Experience in costing, budgeting, forecasting, and invoicing is a plus.
- Demonstrated ability in managing successful teams or departments.
- A valid driver's license is required.
Key areas of responsibilities:
- Manage daily operations of the unit in line with sector strategy, contract terms, and statutory requirements.
- Oversee the implementation of efficient food production processes.
- Deliver exceptional quality service to clients.
- Manage and coordinate the execution of creative functions and events.
- Lead menu planning, standardization, adoption, and costing.
- Ensure kitchen staff adhere to standardized recipes and maintain high food quality.
- Oversee daily bookkeeping, including capturing sales, stock management, and banking.
- Monitor and manage gross profit to meet budget targets.
- Maintain optimal stock levels.
- Ensure the efficient use and functionality of the electronic meal ordering system.
- Oversee health, safety, and environmental compliance, ensuring records are up to date.
- Lead workforce planning, payroll administration, performance management, and leave management.
- Enhance the customer experience through feedback and data-driven improvements.
- Ensure adherence to client service level agreements to maintain high service standards.
Knowledge, Skills, and Competencies:
- Strong understanding of the hospital catering environment.
- Knowledge of South African laws and industry regulations.
- Exceptional customer service and operational management skills.
- Excellent communication and leadership abilities.
- Ability to organize and deliver outstanding events.
- Expertise in budget management and cost-saving initiatives.
- Proficient in drafting and analysing reports.
- Strong profit optimization skills are essential.
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.
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 »
Purpose of the role:
- The incumbent will be responsible to manage assigned unit in accordance with sector strategy, contract specifications and statutory Regulations as well as ensure overall efficient and effective management of the unit to provide a great quality Foodservice. To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced operation. The incumbent needs to be flexible in terms of hours worked.
Education and Experience:
- Relevant Tertiary qualification in hospitality or the relevant experience in the industry
- At least 3-5 years’ experience in the same or similar position
- Senior Management experience within the catering sector would be advantageous
- Strong financial acumen
- Experience in highly commercial and sensitive markets
- Experience of working within budget guidelines to deliver results
- Experience in costing, budgets, forecasts and invoicing is advantageous
- Proven experience in managing successful teams in a unionised environment
Key Areas of Responsibility:
- Manage daily operational issues relevant to the business
- Manage diverse team
- To ensure that the facility adheres to all requirements in line with statutory Health, Safety and Environmental policies
- Manage the catering service facility optimally in order to surpass client and customer expectations
- Attend all relevant meetings with client and management team and ensure communication to relevant parties
- Ensure staff is adequately trained and adhere to Empact and client processes and procedures
- Manage and monitor service level agreements and continuously strive to improve service offering
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Role Overview:
- We are seeking a highly skilled and experienced Regional Manager to oversee healthcare cleaning operations across multiple facilities within a designated region. The successful candidate will be responsible for ensuring the highest standards of cleanliness, hygiene, and infection control practices are maintained in healthcare settings. The Regional Manager will lead a team of cleaning staff, supervisors, and coordinators to deliver exceptional cleaning services that comply with healthcare regulations and standards.
Key Responsibilities:
- Develop and implement cleaning schedules, procedures, and protocols to ensure all healthcare facilities under their supervision are clean, safe, and hygienic.
- Conduct regular inspections and audits of cleaning processes to monitor performance and compliance with industry standards.
- Train, mentor, and supervise cleaning staff to drive excellence in cleaning practices and customer service.
- Manage budget, resources, and supplies effectively to meet operational targets and cost efficiency.
- Collaborate with healthcare facility managers and stakeholders to address cleaning-related issues and ensure a safe and healthy environment for patients, staff, and visitors.
- Implement and monitor infection control measures to prevent the spread of infections and diseases within healthcare settings.
- Stay up-to-date with industry trends, regulations, and best practices related to healthcare cleaning and infection control.
- Prepare and provide regular reports on cleaning operations, performance metrics, and compliance with regulatory requirements.
Qualifications and Experience:
- Bachelor’s degree in Healthcare Management, Facilities Management, or related field preferred
- Minimum of 5 years of experience in healthcare cleaning management, with at least 2 years in a regional or multi-site management role.
- Knowledge of healthcare cleaning regulations, standards, and best practices.
- Strong leadership, communication, and team-building skills.
- Excellent problem-solving and decision-making abilities.
- Proficiency in using cleaning equipment, tools, and software systems.
- Certification in infection prevention and control is a plus.
Deadline:13th February,2026
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The Main Purpose of the job
- Reporting to the Unit Manager, the incumbent will be responsible to ensure that all food and beverage areas are fully stocked, and the working environment is clean and tidy. You will be responsible for serving all food and beverages within a timely manner and attend to customer requests to ensure they have a great customer experience.
Education and Experience required:
- Matric
- Working experience in Hospitality environment
- Customer Service experience
- Min of 2 years’ experience in the same role
Knowledge, Skills and Competencies:
- Customer service and communications skills
- Knowledge of basic mathematics
- Good analytical skills
Key areas of responsibility:
- To provide a friendly and professional service to all customers and clients
- You will be responsible for serving all food and beverages within a timely manner and attend to customer requests in order to ensure they have a great customer experience.
- To support the Unit Manager in all areas in order to deliver a great customer experience.
- To excel in the areas of operational excellence, financial performance and customer / client satisfaction to achieve company and client objectives within all Company policies, procedures and guidelines
- Taking responsibility for ensuring that all food and beverage areas are fully stocked, and the working environment is clean and tidy.
go to method of application »
The Main Purpose of the job
- Reporting to the Unit Manager, the incumbent will be responsible to ensure that all food and beverage areas are fully stocked, and the working environment is clean and tidy. You will be responsible for serving all food and beverages within a timely manner and attend to customer requests to ensure they have a great customer experience.
Education and Experience required:
- Matric
- Working experience in Hospitality environment
- Customer Service experience
- Min of 2 years’ experience in the same role
Knowledge, Skills and Competencies:
- Customer service and communications skills
- Knowledge of basic mathematics
- Good analytical skills
Key areas of responsibility:
- To provide a friendly and professional service to all customers and clients
- You will be responsible for serving all food and beverages within a timely manner and attend to customer requests in order to ensure they have a great customer experience.
- To support the Unit Manager in all areas in order to deliver a great customer experience.
- To excel in the areas of operational excellence, financial performance and customer / client satisfaction to achieve company and client objectives within all Company policies, procedures and guidelines
- Taking responsibility for ensuring that all food and beverage areas are fully stocked, and the working environment is clean and tidy.
go to method of application »
The Main Purpose of the job
- To perform a variety of tasks associated with food production, front of house services and any general support required with regard to all Health & Safety and Food Safety regulations.
Education and Experience required:
- Working experience in Hospitality Industry is essential
- Matric essential
- Customer service experience is an advantage
- Food and Beverage or Culinary Arts qualification would be an advantage.
Knowledge, Skills and Competencies:
- Knowledge of basic food preparation
- Communication skills
- Takes pride in personal appearance and hygiene
- Passionate about delivering a world class service to our clients and customers
Key areas of responsibility:
- Perform a variety of tasks associated with food production
- General support required front and back of house
Deadline:9th February,2026
go to method of application »
Purpose of the role:
- The incumbent will be responsible for the preparation of food for daily kitchen production. They will be required to provide good quality food service.
Education and Experience:
- Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
- Food and Beverage or Culinary arts qualification
- Matric
- Must be able to do batch cooking in a hospital environment
- Experience in hospital environment is advantageous
Key Areas of Responsibility:
- Contribute to the efficient running of the kitchen by producing and presenting food of the highest quality
- Supporting the kitchen team with general duties.
Deadline:9th February,2026
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 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
go to method of application »
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
go to method of application »
Main purpose of the job:
- To perform a variety of tasks associated with food production, front of house services and any general support required with regard to all Health & Safety and Food Safety regulations.
Desirable education and experience:
- Working experience in Hospitality Industry is essential
- Matric essential
- Customer service experience is an advantage
- Food and Beverage or Culinary Arts qualification would be an advantage.
Knowledge, skills and competencies:
- Knowledge of basic food preparation
- Communication skills
- Takes pride in personal appearance and hygiene
- Passionate about delivering a world class service to our clients and customers
Key areas of responsibility:
- Perform a variety of tasks associated with food production
- General support required front and back of house
go to method of application »
Main purpose of the job:
- The successful applicant will be responsible for overseeing smooth operation of kitchen production, maintain consistency in all menu items and assist with monitoring inventory and communicating needs to the catering manager.
Desirable education and experience:
- Matric is essential
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 2 Years’ experience of progressive/kitchen management is compulsory
- Minimum 2 Years cooking experience
- Minimum 2 Years Supervisory experience
- Must be computer literate
- Experience with stock control, ordering and receiving
- WorkSmart knowledge is essential
Knowledge, skills and competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry specific laws
- Management Skills
- Communication Skills
- Computer literate
Key areas of responsibility:
- Oversee smooth operation of kitchen production
- Maintain consistency for all menu items
- Assist with monitoring inventory and communicating needs to the catering manager
- To ensure portion control, preparation and storage methods thereby avoid waste and keep costs down
- Delivering excellent service
- To assist in all food production areas with basic food preparation in accordance with menu cycle requirements
- To assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records, etc
- To help with regular stock takes as and when required
- To maintain temperature records as required and to report any variance
- Analyse and manage effectively all in unit costs
- All food wastage to be recorded and minimised
- Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
- Support, train, coach and develop team
go to method of application »
Purpose of the role:
- To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced operation. The Head Chef will assist in the management of strategic and day-to-day operations.
Education and Experience:
- Relevant Tertiary qualification in hospitality or the relevant experience in the industry
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry-specific law
- Strong financial acumen, proven budgetary and food control practices
Key Areas of Responsibility:
- To develop and plan menus
- Establish recipes and food purchase specifications
- Coordinate, execute, supervise and evaluate all food production activities of a fast-paced operation
- Assist in the management of the strategic and day to day operations of the operation
Deadline:27th February,2026
Method of Application
Use the link(s) below to apply on company website.
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