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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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.
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 »
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.
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.
- Hospital experience advantage.
- Strong knowledge of HSE is advantageous.
- Special diets knowledge is compulsory.
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 »
Education and Experience Required
- Matric (Grade 12) is a minimum requirement
- Strong financial background
- Advanced Microsoft Excel skills (including VLOOKUP, SUMIF, Pivot Tables, graphs, etc.)
- Experience in project tracking and administration
- Strong numerical and administrative skills
- Computer literate, with strong proficiency in Microsoft PowerPoint, Advanced Excel, and Microsoft Word
- Experience assisting with fleet administration and maintaining vehicle registers
Key Areas of Responsibility:
- The Administrator will be responsible for managing or supporting management in the following areas:
Operational and Administrative Support
- Provide operational support to General Managers, Regional Managers, COE, and the Sales Team
- Provide ad hoc support to Food Support Partners and Unit Managers
- Maintain and update company and regional information as required
Meeting and Diary Management
- Manage diaries and coordinate meetings, including scheduling participants, booking meeting rooms, and arranging required resources
- Prepare and distribute meeting agendas in advance
- Record accurate minutes and distribute them timeously
Project and Financial Support
- Assist with managing and tracking all Food Operations projects
- Assist with the monthly consolidation of financial graphs and presentation reports
- Support the preparation of PowerPoint presentations and documentation, ensuring accuracy and quality
Communication and Reporting
- Collate internal information from units and distribute internal communications to the business as required
Travel and Event Coordination
- Arrange travel and flight bookings for the General Manager and Regional Managers when required
- Coordinate social events related to the food business
Asset and Data Management
- Maintain control of the food asset register
- Assist with fleet administration and maintain the vehicle register
- Maintain the Food Operations database, including contracts, QBRs, HSE records, price increases, and other relevant reports
Stakeholder Coordination
- Liaise with PRP representatives and facilitate meetings and training sessions with General Managers, Regional Managers, and Unit Managers
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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 required:
Diploma or Degree in:
- Information Technology
- Computer Science
- Engineering (Electrical / Mechanical / Industrial)
- Facilities Management with strong IT exposure
- 3–5+ years’ experience in FM technology, IT service delivery, or digital system implementation.
- Experience with CAFM/CMMS platforms is essential.
- Strong analytics exposure (Power BI, Tableau, or similar).
- Proven experience implementing CAFM/IWMS or large-scale technology solutions.
Key Areas of Responsibility:
Technology Strategy & Innovation
- Develop and execute the FM technology roadmap (CAFM, IoT, mobility tools, automation, dashboards, etc.).
- Identify technology gaps and recommend modern, cost-effective solutions.
- Lead digital transformation initiatives across the FM division.
- Stay ahead of global FM tech trends and introduce innovative solutions.
- Leverage IoT, AI, automation, and mobility platforms to elevate FM operations
Systems Implementation & Management
- manage deployment, configuration, and optimisation of CAFM/CMMS platforms.
- Oversee IoT sensors, BMS integrations, mobile workforce apps, and asset tracking tools.
- Lead upgrades, migrations, testing, and user acceptance processes.
- Ensure seamless integration across BMS, helpdesk, and smart building systems.
Data, Reporting & Analytics
- Develop and manage performance dashboards for SLAs, KPIs, asset performance, and energy consumption.
- Ensure data integrity, accuracy, and compliance.
- Analyse system data to support predictive maintenance and operational improvements.
- Partner with operations teams to convert insights into actionable outcomes.
Stakeholder & Vendor Management
- Support cross-functional teams (operations, finance, projects, SHEQ, HR) with all tech-related needs.
- Engage with clients to understand requirements and deliver digital solutions.
- Manage technology vendors, service providers, and integration partners.
- Lead RFP development, vendor evaluation, and procurement processes.
- Provide ongoing user training and system support.
User Support & Training
- Design and deliver training programs for FM system users.
- Provide technical support and troubleshoot system issues.
- Drive user adoption and manage change for new digital tools.
Governance, Compliance & Security
- Ensure adherence to IT governance, cybersecurity standards, and data privacy regulations.
- Implement digital asset lifecycle management best practices.
- Maintain system documentation, processes, and SOPs.
- Manage asset registers and monitor digital tool movement.
Continuous Improvement
- Track system performance and recommend optimisation opportunities.
- Benchmark FM technology trends to enhance efficiency and client satisfaction.
- Support sustainability initiatives through smart building and energy management technologies.
Method of Application
Use the link(s) below to apply on company website.
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