Hot Jobs at Feedem

Job Advert Summary

• We are recruiting for a Regional Food Specialist, who will collaborate with the Food Specialist team and Management to design and implement diverse menus that cater for various dietary preferences and trends for all inhouse sectors.

Minimum Requirements

Skills and Competencies

• Must possess future fit skills such as adaptability, creativity, growth mindset, design thinking, resourcefulness and change resiliency.
• Excellent culinary skills with a creative approach to menu planning
• Strong leadership and communication skills
• Ability to work in fast-paced environments and manage multiple priorities.
• Strong analytical skills to evaluate promotion effectiveness and market trends
• High level Computer literacy including the ability to use various software applications for menu planning, inventory management and marketing analysis
• Innovative thinking and the ability to present new and creative ideas

Qualifications

• Tertiary Education in Culinary Arts / Hospitality Management / Food Marketing or related field.
• 5 years Senior Management experience
• Minimum of 3 years’ experience in driving standards, food brand & Food offerings on a national portfolio
• 5+ years experience in training background and ability to transfer skills and influence change
• Proven experience in menu development and cost management
• Strong knowledge of Food Safety Regulations and best practices
• Experience in developing and promoting internal food promotions
• Demonstrated ability to identify and implement market trends in culinary offerings
• Strategic planning and implantation on a national level

Duties and Responsibilities

• As this is a brand new position, the ideal candidate would bring a wealth of knowledge and experience to develop and grow the role.
• Stay informed and updated on market food trends, emerging cuisines and consumer preferences to maintain a competitive edge
• Conduct market research to identify and capitalize on new food trends and opportunities for menu innovations
• Experiment with new recipes and the latest cooking techniques to keep menus fresh and exciting
• Ensure innovative and refreshed menu offerings, recipe development and promotions regularly
• Collaborate with Food Specialist Team and Management to design and implement diverse menus that cater to various dietary preferences and trends for all inhouse sectors
• Analyse food costs and adjust menus to optimize profitability
• Perform Audits and Crits as scheduled and provide backup to the Operations Teams.
• Assists in analysis of customer ratings of food and dining service and propose recommendations for service improvement to management
• Accuracy and eye for detail to ensure that sites are performing and upholding the companies standards (Uniforms, FOH Display, Menu Display, trending Décor, Marketing & Promo Material)
• Partner with the marketing team to develop and promote internal promotions and special offerings
• Create and implement seasonal and event-based promotions to drive sales, customer engagement and profitability
• Analyse the effectiveness of promotions and adjust strategies accordingly
• Liaison between Operations / Purchasing and All Support Departments
• Coordinate the testing of samples, conduct inspections
• Evaluation of new products in collaboration with the Procurement Team
• Provide effective support to Operations by performing detailed research and analysis to include product cost and consumption comparisons, compiled by the Food Specialist team
• Develop & Maintain a Culinary recipe database (Menu Bank) with input from relevant Specialists, Dietician and the Procurement Department
• Manage deadlines and deliverables (including menus/revamp/contract retention/new contracts) to ensure all elements of the project are delivered on schedule, per the timelines set by marketing and operations, this includes new unit openings and/or revamps
• Demonstrates leadership and flexibility to respond to project change requests – managing challenging deadlines/team management/clients. Communicates/ managing effectively with Food Specialist team to prevent team members from working in silos
• Managing challenging deadlines and ensuring productivity within the team
• Execute and align departmental strategies with that of the company’s strategic plans and goals
• Create and maintain an inclusive working environment for the team as to prevent team members from working in isolation from other stakeholders
• Mentor and coach to upskill staff, assist with on the job training, for example, customer service, food safety and basic skills
• Coordinate with scheduling the department to assist with events, proposals and presentations
• Develop Standard Operating procedures, to streamline kitchen operation and site openings

Closing Date

• 2025/09/30

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Job Advert Summary

• We are recruiting for a Production Cook to prepare meals and carry out duties to the requirements and satisfaction of the company and the client.

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
• At least 2 years' experience in similar position
• 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 ensure that shifts are commenced on time and that the correct clean uniforms are worn at all times.
• To correctly carry out instructions from Managers and within the set time limits.
• To assist in the preparation of any dishes when necessary and to assist in the cleaning of any area in the kitchen when requested to do so.

Additional Duties:

• To relieve and assist in other areas and departments if and when necessary.
• To attend meetings and training courses as required.
• To observe the Company Rules and Regulations at all times.

Closing Date

• 2025/10/04

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Job Advert Summary

• We are recruiting for a Project Manager with Corporate experience to be responsible for guiding the kitchen staff perform to efficiently, whilst establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff.
• Ensure high quality of food preparation, presentation and service is up to Feedem standards by meeting all quality/star grading standards in all areas of responsibility.

Minimum Requirements

• Tertiary culinary qualification or Project Management Qualification.
• Previous 8 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 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

Closing Date

• 2025/09/11

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Job Advert Summary

• We are recruiting for a Catering Manager in a Corporate Sector. The Catering Manager will be responsible for guiding the kitchen staff perform to efficiently, whilst establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff in two sites Mount Edgecombe.
• Ensure high quality of food preparation, presentation and service is up to Feedem standards by meeting all quality/star grading standards in all areas of responsibility.

Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience in a hospital/healthcare.
• 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 required
• Must be willing to work public holidays and weekends when necessary
• Good people management skills and a working knowledge of staff discipline
• Strong administrative skills Good demonstrable catering knowledge with respect to dietary requirements in a hospital
• Must have a good bed side manner and empathetic approach
• Must speak English and Zulu would be a distinct advantage

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.

Closing Date

• 2025/10/04

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Job Advert Summary

• We are recruiting for a Food Specialist/ Skills Trainer, who will focus on developing employee expertise by designing, delivering and evaluating training programms that improve specific skills and knowledge.

Minimum Requirements

Skills and Competencies

• Must possess future fit skills such as adaptability, creativity, growth mindset, design thinking, resourcefulness and change resiliency.
• Excellent culinary skills with a creative approach to menu planning
• Strong leadership and communication skills
• Ability to work in fast-paced environments and manage multiple priorities.
• Strong analytical skills to evaluate promotion effectiveness and market trends
• High level Computer literacy including the ability to use various software applications for menu planning, inventory management and marketing analysis
• Innovative thinking and the ability to present new and creative ideas

Qualifications

• Tertiary Education in Culinary Arts / Hospitality Management / Food Marketing or related field.
• 3 years + National Senior Management experience
• Minimum of 3 years’ experience in a culinary leadership role, preferably in a multi-location setting
• Proven experience in menu development and cost management
• Strong knowledge of Food Safety Regulations and best practices
• Experience in developing and promoting internal food promotions
• Demonstrated ability to identify and implement market trends in culinary offerings
• Strategic planning and implantation on a national level

Duties and Responsibilities

• As this is a brand new position, the ideal candidate would bring a wealth of knowledge and experience to develop and grow the role.
• Stay informed and updated on market food trends, emerging cuisines and consumer preferences to maintain a competitive edge
• Conduct market research to identify and capitalize on new food trends and opportunities for menu innovations
• Experiment with new recipes and the latest cooking techniques to keep menus fresh and exciting
• Ensure innovative and refreshed menu offerings, recipe development and promotions regularly
• Collaborate with Regional Food Specialist Team and Management to design and implement diverse menus that cater to various dietary preferences and trends for all inhouse sectors
• Analyse food costs and adjust menus to optimize profitability
• Perform Audits and Crits as scheduled and provide backup to the Operations Teams.
• Assists in analysis of customer ratings of food and dining service and propose recommendations for service improvement to management
• Accuracy and eye for detail to ensure that sites are performing and upholding the companies standards (Uniforms, FOH Display, Menu Display, trending Décor, Marketing & Promo Material)
• Partner with the marketing team to develop and promote internal promotions and special offerings
• Create and implement seasonal and event-based promotions to drive sales, customer engagement and profitability
• Analyse the effectiveness of promotions and adjust strategies accordingly
• Liaison between Operations / Purchasing and All Support Departments
• Coordinate the testing of samples, conduct inspections
• Evaluation of new products in collaboration with the Procurement Team
• Provide effective support to Operations by performing detailed research and analysis to include product cost and consumption comparisons, compiled by the Food Specialist team
• Develop & Maintain a Culinary recipe database (Menu Bank) with input from relevant Specialists, Dietician and the Procurement Department
• Manage deadlines and deliverables (including menus/revamp/contract retention/new contracts) to ensure all elements of the project are delivered on schedule, per the timelines set by marketing and operations, this includes new unit openings and/or revamps
• Managing challenging deadlines and ensuring productivity within the team
• Execute and align departmental strategies with that of the company’s strategic plans and goals
• Create and maintain an inclusive working environment for the team as to prevent team members from working in isolation from other stakeholders
• Mentor and coach to upskill staff, assist with on the job training, for example, customer service, food safety and basic skills
• Coordinate with scheduling the department to assist with events, proposals and presentations
• Develop Standard Operating procedures, to streamline kitchen operation and site openings

Closing Date

• 2025/09/19

go to method of application »

Job Advert Summary

• We are recruiting for a Front of House Manager who has Restuarent experience to be responsible for providing a safe working environment, adhering to Occupational Health and Safety, and Food Safety Environmental procedures, and ensuring they are always understood and practiced by the team.

Minimum Requirements

• Tertiary culinary qualification.
• Previous 3-5 years supervisory experience advantageous
• Excellent food skills required and resale and corporate experience.
• Restaurant experience a must
• 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 FOH, clean-up, and general upkeep.
• Organising and supervising a food service,
• Ensuring opening and closing down procedures are followed correctly
• Maintaining good working relationships with team and colleagues as well as customers
• To ensure that coffee stations and meeting rooms provisions are planned for in advance with associated staffing scheduled
• according to demands 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

Closing Date

• 2025/09/19

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Job Advert Summary

• We are recruiting for a District Manager with Education experience to manage a group of all units under the control to the satisfaction of the designated clients, adherence to contractual specifications, budgets and acceptable profits.

Minimum Requirements

• Tertiary culinary Degree or Project Management Qualificcation.
• Previous 8 -15 years managerial experience in the hospitality Industry sector advantageous
• 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

• 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.
• Weekly visits to units according to time plan which is to be handed to Operations Manager during the preceding week. Clients to be
• visited while calling at the units. Prepare and present SLA and/or agreements with clients as required.
• Comprehensive checking of all weekly returns compiled by unit management. Training and guidance to ensure management complete administration accurately.
• Unit visit objectives to include increase turnover, staff motivation, retention and organic growth. Restructure staffing and staffing levels to obtain optimum efficiency.
• Adherence of all close-off dates as per present system regarding administration systems and information received from the units.
• Spot stock and cash check on at least one unit per week.
• Implementation of the company administration manual as well as regular meetings at contracts regarding matters delegated to you on an ongoing basis.
• To assist/attend functions as and when required.
• Assist Sales team with tenders/ proposals and rebids.
• Assist/co-ordinate kitchen upgrades.
• Client entertainment and relationship building.
• Co-ordinate client/customer and surveys and consequent follow-ups.
• Attend catering forum/ canteen committee meetings or management meetings as required.
• Conduct monthly catering managers meeting.
• Attend a selection of catering unit monthly meetings.
• To report and take action where appropriate, on any complaints, accident, theft, loss, damage, fire, or unfit food.

Closing Date

• 2025/09/30

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Job Advert Summary

• We are recruiting for a Catering Manager. The Catering Manager will be responsible for guiding the kitchen staff perform to efficiently, whilst establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff. Ensure high quality of food preparation, presentation and service is up to Feedem standards by meeting all quality/star grading standards in all areas of responsibility.

Minimum Requirements

• MUST HAVE Grade 12
• MUST HAVE a Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience advantageous in the Healthcare Sector
• Excellent food skills required
• Computer proficiency
• IR/HR Knowledge
• Interpersonal Skills: Client/Patient Liaison required
• Unit administration skills
• Ability to build and maintain a motivated team in a dynamic environment
• Working knowledge of Halaal requirement
• Must be able to work shifts and over weekends
• 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 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 employees files
• Production planning

Closing Date

• 2025/10/08

go to method of application »

Job Advert Summary

• We are recruiting for a seasoned Store Manager. Overall responsibility is to ensure correct and timeous management of Unit's stock levels. The Store Manager will receive goods from suppliers, and ensure goods are stored correctly and appropriately, track the movement of goods and will be be responsible for all paperwork relating to the receiving and dispatching of goods.

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)
• Minimum of 5 years as a Store Manager 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

• Administer the ordering of all food, resale and beverage items
• Monitor and maintain stock levels of food, beverages, and supplies.
• Conduct regular stock counts and reconcile discrepancies.
• Ensure proper rotation of stock (FIFO – First In, First Out).
• Receive deliveries and verify quantities against purchase orders.
• Inspect goods for quality, freshness, and compliance with standards.
• Report and return damaged or incorrect items.
• Maintain accurate records of inventory movement and usage.
• Track expiry dates and manage waste or spoilage.
• Ensure storeroom is clean, organized, and compliant with health and safety regulations.
• Label and categorize items for easy access.
• Implement security measures to prevent theft or loss.
• Use inventory management software or systems.
• Ensure compliance with food safety and hygiene standards.
• Participate in audits and implement corrective actions as needed.
• Receive all the stock from the suppliers according to Feedem policies & procedures
• Issuing of all stock in the fridges, freezers, dry store & chemical store as per company spec with regards to portion size / quantity and in specified times
• Ensuring costing of stock/meals & functions is done timely, accurately & on a daily basis
• Receive all invoices on a daily basis - Conduct stock takes weekly
• Maintaining high quality hygiene as per Feedem standards
• Plan for consecutive days to make sure all stock is available and report unavailability of stock
• Ensure that all the storerooms, fridges and freezers are cleaned and all products are stacked and date marked correctly at all times
• Manage all wastage and leftovers
• Do proper handovers when necessary
• Build and maintain supplier and client relationships
• Maintain the safe keeping and protecting of all products & equipment in store room
• To report and where possible, take action about customer complaints and compliments
• Ensure stock rotation is in place
• Report on product quality
• Develop a relationship with suppliers and source best price
• Develop tools budget and manage/reduce repair spend/cost

Closing Date

• 2025/09/20