Job Opportunities at Empact Group

Desirable education and experience:

• National Diploma in Hospitality/Diploma in food service management -Advantageous.
• Minimum of 1 year catering experience.
• 1 year Customer relations 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.
• Innovative thinking.
• Catering for high end functions.
• Good knowledge of Health and Safety policies and processes relevant to the catering industry.
• Excellent administrative skills.
• Computer literate.

Key areas of responsibility:

• Consistently provide and maintain optimum client service on site.
• Ensure operational excellence is achieved and maintained.
• Assist in managing the operations according to company processes and procedures, with necessary controls in place.
• Achieve prescribed financial targets while operating within budgetary constraints.
• Maintain a professional and comfortable working environment for staff in order to achieve productivity.
• Conceptualise and provide creative and innovative solutions to client’s requests for functions.
• Prepare and manage functions of a high calibre with the required flair and innovation.
   

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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.
• Drivers License essential

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 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.
• Training staff
• Dealing with HR issues and resolving them

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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The Main Purpose of the job

• The incumbent will be responsible for the preparation of food for daily kitchen production. They will be required to provide good quality food service.  This role reports to a Catering Manager.

Education and experience required:

• Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
• Food and Beverage or Culinary arts qualification is essential
• Matric is essential
• Experience in a Hotel environment will be an advantage.
   

Knowledge, Skills, and Competencies:

• Knowledge of and compliance with food safety standards.
• Customer service and communications skills
• Contribute to effective teamwork

Key areas of responsibilities:

• 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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The main purpose of the Job:

• The incumbent will be responsible for making and serving beverages such as coffee, tea, and specialty beverages. They will be required to take customer orders and payments.

Education and Experience:

• Matric essential (Grade 12)
• Food and Beverage certificate is an advantage
• Minimum of 1 year working experience as a barista
• Minimum 1 year experience as a cashier in a commercial environment

Knowledge, Skills, and Competencies:

• Knowledge about local coffee preferences
• Pleasant customer service
• Good Communication skills
• Team player
• Ability to work under pressure
• Sales Ability

Key Areas of Responsibilities:

• Preparing and serving hot and cold drinks such as coffee, tea, artisan, and speciality beverages.
• Describing menu items and suggesting products to customers
• Servicing customers and taking orders
• Ordering, receiving, and distributing stock supplies
• Receiving and processing customer payments
• Cleaning and sanitising work areas, utensils, and equipment
• Cleaning service and seating areas
• Handling cash/card payments and working on a point-of-sale system

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 The main purpose of the job:

• The incumbent will be responsible in performing 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:

• 1-3 years' working experience in the 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 required:

Knowledge of basic food preparation

• Communication skills
• Takes pride in personal appearance and hygiene
• Passionate about delivering world-class service to our clients and customers
   

Key areas of responsibilities:

• Perform a variety of tasks associated with food production
• General support required front and back of the house

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The main purpose of the role

• The Executive Chef is responsible for overseeing, planning, and managing food preparation in the commercial kitchen(s). They are the Key Leaders of the operations. The skills that the individuals perform include a range of duties including planning menus, training new staff, and recording inventory.
• The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key.

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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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 Executive Chef will assist in the management of strategic and day-to-day operations.  This role reports to the Executive Chef.

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

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Main purpose of the job:

• The successful candidate will be responsible to execute tasks relating to billing operations.

Desirable education and experience

• Minimum 2 years previous experience in a billing or equivalent role.
• Experience in managing an area of a customer book exceeding 500 customers and 500-600 billings events per month.
• Good people skills.
• Good communication skills-telephonic and face to face.
• Knowledge of Credit Management.
• Knowledge of Credit Bureau.
• Knowledge of Credit Act/Company’s Act.
• Excellent MS Office skills.
• Trained and with moderate exposure to the SAP finance (AR)and Sales and Distribution (Billing) modules
• Ability to work under pressure and deadline driven.
• Honesty
• Initiative
• Flexibility

Key areas of responsibility:

• Maintain Customer Master data on SAP.
• All changes to Master data.
• Ensure all the correct customer information is entered into SAP to ensure that the customer will receive their monthly invoice.
• Create/amend contract/once off billing in SAP.
• Ensures that all changes for the billing run are completed as per the centralized billing timetable.
• Understand and document any complex Client specific invoice Process in order for the invoice to be authorized and paid.
• Ensure the invoice process is agreed by the Management Accountant and Regional Manager.
• Contact all new customers to understand their invoice workflow requirements.
• Attach all required supporting documentation, as required by the client, to the invoice and/or statement in readiness for the distribution to the customers.
• Distribute billing documents to the customer as agreed by the relevant Regional Manager.
• Offset Intercompany bills against PO and GRV and ensure the balance for region is zero at month end this will be centrally managed from the Head Office. In region is to ensure that all documents are authorized by the relevant parties and sent to Head Office for clearing as per the deadlines.
• Receive queries relating to billing and related document. Channel any additional queries to either the Regional Manager, Sales, Accounts Receivable Clerk or Operations as required.
• Resolve billing queries if Credit Note due send request to Regional Manager.
• Raise all Credit Notes and ensure they have been approved as per the terms specified in the Delegation of Authority.
• Send Credit Note to customer.
• Complete weekly/monthly ad hoc reports on billing, credit and price increases.
• Communicate billing timetables and deadlines to operational monthly and ensure all documents are received on time.
• Ensure the completion of the customer’s credit check performed by the Sales department.
• Checking accuracy of Customer Master data as presented by the Sales department.
• Ensure compliance with the KFC framework for billing.