Job Openings at Empact Group

Education and Experience required:

• Matric (Grade 12) or equivalent qualification.
• Valid driver’s license with a clean driving record
• Previous experience as a Driver in a similar environment is preferred.
• Excellent time management and ability to manage delivery schedules efficiently. Ability to handle and drive various types of vehicles, including cars and light commercial vehicles.
• Strong communication skills and a customer-focused attitude.
• High level of professionalism and reliability.
• Ability to handle basic vehicle maintenance checks (e.g., oil level, tire pressure, fluid levels).
• Ability to work independently and as part of a team.
• Physically fit and able to assist with equipment movement and other physical tasks when required.

Key areas of responsibilities:

• Planning and carrying out cost-effective, timely deliveries.
• Completing of log sheets, reading delivery documents and maps and communicating effectively with internal staff and customers.
• Maintaining good housekeeping practices in respect of the vehicles driven.
• Pack and unpack items/goods to be stocked in storeroom.
• Store items in an orderly and accessible manner.
• Examine and inspect stock item for wear or defects, reporting damage to supervisor.
• Receive and count stock items, reporting discrepancies to supervisor
• Mark stock items as and when needed.
• Ensure correct documentation is available when receiving or dispatching stock. Report disparities immediately to supervisor.

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 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.

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.
• Assist in planning and executing catering events
• Supervise and support catering staff
• Ensure high standards of food quality and presentation
• Manage inventory and coordinate with suppliers
• Maintain compliance with health and safety regulations

go to method of application »

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.

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

go to method of application »

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.