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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Desirable Education and experience:
- 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 food service 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.
- Customer Service Skills.
- Management Skills.
- Communication Skills.
- Exceptional Functions Skills.
- Ability to balance the budget and save on soft 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.
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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
- Must be computer literate
- Experience with stock control, ordering and receiving
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 Coffee Shop and kitchen production
- Maintain consistency for all menu items
- Monitoring inventory, ordering, stock taking and stock balancing
- 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 requirements
- To assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records, etc
- To do 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
- Submit weekly/monthly returns as per deadlines
- Cash Control and Banking to be done in line with company protocols.
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- We are seeking a dedicated and detail-oriented individual to join our team as a Halaal Supervisor. The Halaal Supervisor will be responsible for overseeing and ensuring compliance with Halaal certification standards and requirements throughout our organization.
- This position will play a key role in maintaining and upholding the trust of our Halaal consumers and 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.
Education and Experience required:
- 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
- Experience with stock control, ordering and receiving
- Halaal certification or training from a recognized Islamic authority
- Minimum of 2 years of experience in a Halaal compliance role, preferably in the food industry
- Strong knowledge of Halaal standards, regulations, and procedures
Knowledge, Skills and Competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry specific laws
- Conduct regular inspections of food preparation and handling practices to ensure compliance with Halaal standards and requirements
- Work closely with vendors and suppliers to verify the Halaal status of ingredients and products
- Investigate and resolve any Halaal compliance issues or concerns that may arise
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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
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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.
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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.
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Desirable education and experience:
- Tertiary qualification in Dietetics
- At least 2 years relevant experience
- Previous Dietetics experience within a hospital environment is advantageous
- Experience in hygiene control
- Experience in menu analysis
- Experience in therapeutic diets
- Computer literate (MS Office)
Knowledge, skills and competencies:
- Good knowledge of catering practices within a hospital environment
- Excellent communication skills at all levels
- Good presentation skills
- Problem solving
- Multi-lingual, advantageous
- Ability to conduct on the job training with staff
- Professionalism
- Reliable, dependable
- Creative Flair
- Excellent customer services skills
Key areas of responsibilities:
- Monitor and manage hygiene control, menu analysis and therapeutic diets
- Monitor, uphold and manage hygiene standards at all times
- Advise Catering Team on nutritional principles
- Advise team with regards menu planning
- Advise team with regards dietary plans and diet modifications
- Advise team with regards food selection, food preparation and food quality
- Consult with Clinical Dieticians and Medical team to determine nutritional needs and diet restrictions of patients
- Ensure dietary norms are met
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Required minimum education and work experience.
- Matric qualification is preferable.
- 5-10 years of proven experience as Executive Chef
- Desirable overseeing more than one outlet,
- Degree in Culinary science or related certificate/ diploma
- Staff Compliment of over 50 to 100 employees.
Other requirements:
- Own Car and Drivers Licence Essential
Key Performance Areas
Management of Food Preparation and Presentation
- Directing food preparation in collaboration with the team and management.
- 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 both kitchen departments.
- Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
- Timeous production of quality food at an 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
- Leadership of the Kitchens
- Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
- 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 at all times
- Ensure staff have required utensils
- Ensure all kitchen staff is wearing the correct uniform at all times
Inventory and Costing Management
- Identify ways to reduce spoilage/waste 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 the office administrator and head chef
- Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
- Daily Tiebacks conducted and signed off.
- Must have Knowledge and understanding of Budget Management
Leadership
- Have Leadership skills that will allow operations to run in case of absence.
- Ensure respectful communications with customers and suppliers when handling queries.
- Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
- Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
- The Head Chef leads 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 complement 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.
- Experience in the ISO22000 management of a Kitchen
- Ensure staff is trained in all OH&S aspects and adheres 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.
Reporting Structure
- This role has a matrix reporting structure to the Project Manager, Regional Manager, and General Manager
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Education and Experience:
- Relevant Tertiary qualification in hospitality or the relevant experience in the industry
- Must be a qualified chef
- 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
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Desirable education and experience:
- Proven experience as a Halaal cook or in a similar role
- In-depth knowledge of Halaal dietary laws and practices
- Strong cooking skills and a passion for creating delicious and authentic dishes
- Excellent time management and organizational skills
- Ability to work well under pressure and in a fast-paced environment
- Strong communication and leadership abilities
- Certification in food safety and sanitation would be a plus
Key areas of responsibilities:
- Plan, prepare, and cook a variety of Halaal dishes, including traditional and modern recipes
- Ensure that all ingredients used in cooking are Halaal-certified and comply with Halaal dietary laws
- Monitor and maintain kitchen hygiene and cleanliness in accordance with Halaal guidelines
- Collaborate with the kitchen staff to develop new menu items and specials
- Train and supervise kitchen staff, ensuring that all dishes are prepared and presented according to the restaurant's standards
- Always adhere to health and safety regulations in the kitchen
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Key performance areas
Site Management
- Supports the bid design and build of any new business within the infrastructure portfolio within the scope of the role
- Implements mechanisms to stay abreast of issues impacting on facilities
- Develops project plans and schedules, and assesses the execution
- Produces weekly, monthly, and quarterly management reports as required by Regional
- Implements and ensures compliance with client policies and
- Manages relationships with all stakeholders including but not site client, suppliers and Empact group.
- Ensure operational effectiveness with minimal disruption to
- Ensures all work undertaken conforms to the Health and Safety Act and complies with National Building
- Ensures First Aiders and Fire Marshals are appointed and trained following
- Ensures cleaning staff efficiency on-site at all times and manages cleaning routines
- Coordinates the repairs and replacements of all office
- Supervises all outsourced facilities
Contractor/Vendor Management
- Assists Senior Management with the identification of suitably qualified contractors/vendors as determined by the business operational
- Conducts Progress & Performance reviews with contractors/vendors at the regional
- Oversees the contractor’s conformance to the client`s contracts and
- Assigns, monitors, and coordinates assignments (plan and organize work).
- Resolves conflicts with minimal or no disruptions to overall daily
- Ensures all escalations regarding contractor/vendor performance/non-performance are escalated to the line
Project Management
- Ensures accuracy and completeness of information submitted to management on projects to avoid delays.
- Prepares and distributes information and statistics for Management and client reports from
- Develops alternative processes and procedures to improve and expedite time frames, cost, and
- Communicates daily with contractors on progress and conducts weekly progress meetings
Budget Management
- Validates and approves all contractor/vendor quotations and invoices
- Manages all payments requests and ensures that payments are facilitated within contractual time frames.
- Implements measures to ensure accurate accruals and payments of utility
- Monitors the budget to ensure efficiency and effectiveness of operation while staying within budgetary limits.
- Plans, estimates, controls and administers the yearly costs/budgets
- Tracks progress in terms of requisition and payment process, invoice and requisition history, and payments made vs. payments outstanding
Document Management
- Reviews and approves contractor
- Ensures all documentation information
- Keeps records (hard copy and electronic) of all permits, and
People Management
Leadership
- Leads by example in living the values of the organization
- Ensures the department is fully equipped to handle the workload and distribute workflow
- Coaches to ensure a full understanding of consequences of errors
- Creates an environment that fosters teamwork and co-operation amongst team members
- Communicates effectively, building and maintaining relationships
- Ensures consistent compliance to company policies and procedures, corporate governance, and relevant legislation
Attraction & Selection
- Ensures appropriate staffing and action accordingly
- Identifies need for the creation of the position and forward recommendation to direct manager and HR
- Ensures appointments are in line with EE targets/strategy
- Selects and places candidates in terms of agreed recruitment and selection process
Retention
- Develops and empowers people, recognizing and rewarding value-added performance
Training and Development
- Continually strives to up-skill and motivate staff through effective leadership, mentoring, coaching performance improvement, and the creation and implementation of individual development plans
- Monitors implementation of training needs as per individual development plans
Career Pathing and Succession Planning
- Identifies, manages, and develops talent
Performance Management
- Sets direct reports quantitative and qualitative performance objectives and ensures individual performance objectives are in place and reviewed to meet organizational and individual needs
- Ensures bi-annual performance reviews take place with direct reports, identifies poor performance, and takes proactive measures to implement improvement
Education and experience required:
- Grade 12 with at least a commerce/business management qualification
- At least 5 years experience in facilities or property management
- At least 3 years industrial site experience
- 5 years hard services, technical management experience
- Good understanding and experience of Safety, Health, Environment, and Quality
- Operational experience at management level
- Experience in managing technical and non-technical staff
- Working knowledge of equipment, materials, and supplies used in facilities management
- Driver’s License is required
Method of Application
Use the link(s) below to apply on company website.
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