Job Opportunities at Feedem

Minimum Requirements    

• Tertiary culinary qualification or Chef diploma.
• Previous 3 years managerial experience advantageous in the Healthcare or Retirement Sector
• Excellent food skills required 
• Computer proficiency 
• An understanding and knowledge 
• Good communication skills
• Unit administration skills
• Well presented and articulate
• 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

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Minimum Requirements    

• 5 years previous experience in a food service and an industrial kitchen an advantage
• Grade 12/ Matric required
• Culinary Qualification advantageous
• Good client liaison & interpersonal skills
• Staff management abilities
• Strong admin & computer skills (Excel)
• Own transport and valid driver’s license
• Ability to communicate in both Afrikaans and English
• Must be able to work independently
• Neat and very well organized
• Must be fully vaccinated

Duties and Responsibilities    

• Able to run a shift and/ or take responsibility in the absence of the Catering Manager
• Supervise the Kitchen staff
• Oversee Food Production – Daily Meal Offerings
• Have experience in Menu Planning & Costings will be required
• Staff Management & Training – Able to impart skills and empower staff
• To have a Better Buying experience - Procurement System
• To be able to do Stock taking and Quality Control
• To be able to do Ordering and Issuing of stock
• Maintain high standards of Hygiene & Safety
• Adhoc Admin Duties
• Shift and Weekend Work is required

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Minimum Requirements    

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 8 years of experience as a Sous Chef preparation and cooking
• Proven working experience as an Sous Chef or Head Chef
• Excellent record of kitchen management
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices

Duties and Responsibilities    

• Plan and direct food preparation and culinary activities
• Modify menus or create new ones that meet quality standards
• Estimate food requirements and food/labor costs
• Supervise kitchen staff’s activities
• Arrange for equipment purchases and repairs
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Keep time and payroll records
• Maintain a positive and professional approach with coworkers and customer

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Minimum Requirements    

• You will have completed a degree in supply chain management, coupled with more than 5 years experience in progressive sourcing, contract negotiation, and strategy development within the Hospitality industry.
• You will have proven experience in cost reduction, lead and execution of cross-functional initiatives such as risk assessments, RFQ criteria and supplier relations management programs.
• You will have excellent negotiations skills, excellence in terms of leading service and a motivational approach to internal staff leadership.
• A sound background in financial budget management, cost management and CAPEX alignment to corporate goals.
• You will have exceptional attention to detail, be analytical, communicate effectively and be results driven
• Willing to travel locally
• Valid driver’s license and own vehicle
• Understanding of, and experience working with local regulations including the Broad-Based Black Economic Empowerment (B-BBEE)
• You will have contactable references, a clear criminal and credit record and it is to be noted that all qualifications and career history will be verified.
• Duties and Responsibilities    

GENERAL RESPONDSIBILITIES: 

• Procurement strategies and delivery
• Good understanding of supply market, ability to understand and analyse relevant supply market dynamics and supplier capabilities.
• Ability to support end-to-end Procurement and Supply Chain activities in line with the Group-wide procurement policy.
• Implement and maintain best practices and continuous improvement initiatives which eliminate inefficiencies and enhance performance in the company’s supply chain
• Ensure all activities related to sourcing and procurement of necessary materials and supplies are carried out to meet operational, project and program demands to support short-, medium- and longer-term objectives.
• Ensure adoption of and adherence to Sustainability (ESG) principles
• Optimize spend, leverage the supply base, minimize risk, and ensure compliance with Internal Health & Safety policies, processes and regulatory standards.

Sourcing

• Proactively identify and communicate changes in demand or business strategy to category procurement teams to mitigate penalties or supply shortages to the business
• Lead or support supplier performance management activities, ensuring accurate reporting against SLA’s, reviewing performance with project owner(s), stakeholders and suppliers and leading performance enhancement interventions as required

CUSTOMER FOCUS:

• Committed to understanding and exceeding our customers’ needs
• Developing trusted, reliable and collaborative relationships
• Consistently operating at the highest standards of service and delivery

Integrity:

• Being open and honest in everything we do
• Supporting our growth as an environmentally and financially sustainable business
• Making socially responsible decisions
• Treating all our stakeholders with respect
• Courageous in expanding existing and developing new markets
• Robust and thorough in analysis and decision making
• Confident to pursue appropriate financial return
• Forward thinking and ambitious

go to method of application »

Minimum Requirements    

• 5 years previous experience in a food service and an industrial kitchen an advantage
• Grade 12/ Matric required
• Culinary Qualification advantageous
• Good client liaison & interpersonal skills
• Staff management abilities
• Strong admin & computer skills (Excel)
• Own transport and valid driver’s license
• Ability to communicate in both Afrikaans and English
• Must be able to work independently
• Neat and very well organized
• Must be fully vaccinated

Duties and Responsibilities    

• Able to run a shift and/ or take responsibility in the absence of the Catering Manager
• Supervise the Kitchen staff
• Oversee Food Production – Daily Meal Offerings
• Have experience in Menu Planning & Costings will be required
• Staff Management & Training – Able to impart skills and empower staff
• To have a Better Buying experience - Procurement System
• To be able to do Stock taking and Quality Control
• To be able to do Ordering and Issuing of stock
• Maintain high standards of Hygiene & Safety
• Adhoc Admin Duties
• Shift and Weekend Work is required

go to method of application »

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

go to method of application »

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

go to method of application »

Minimum Requirements    

• Tertiary culinary qualification or Project Management Qualificcation.
• Previous 8 -15 years managerial experience in the Hospitality 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.

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Minimum Requirements    

Skills and Competencies

• Must be able to work quickly and safely
• Have good communication skills
• Must be able to use simple arithmetic, follow directions, remember orders, read, and write
• Must be able to work as part of a team.
• Previous work experience as a Barista or Waiter/Waitress/Cashier

Qualifications    

• National Senior Certificate
• Must have 3-5 years experience in similar role 
• Must be bilingual (English/Afrikaans)

Duties and Responsibilities    

• Greet customers/residents as they enter the bar area
• Give customers drink menus and answer their questions regarding ingredients
• Take orders while paying attention to details (e.g. preferences of coffee blend, dairy and sugar ratios)
• Prepare alcoholic beverages following recipes
• Serve beverages in the bar
• Receive and process payments (cash and credit cards)
• Keep the bar area clean
• Maintain stock of clean glasses and mugs
• Check if brewing equipment operates properly and report any maintenance needs
• Comply with health and safety regulations
• Communicate customer feedback to managers and recommend new menu items

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Minimum Requirements    

• Matric
• Must be in possession of a qualification in Logistics or Supply Chain Management
• Minimum of 2 Years System Administration experience
• Advanced proficiency in Microsoft Excel, with experience in data analysis and reporting.
• Previous experience in procurement or supply chain management, with a focus on supplier management and system administration
• Excellent organisational and multitasking abilities
• Knowledge of food and beverage stock management and procurement processes
• Strong analytical and problem-solving skills
• Understanding of the hospitality industry and its specific procurement needs

Duties and Responsibilities    

• Supplier Maintenance: Manage and maintain supplier databases, ensuring accurate and up-to-date supplier information
• Price Updates and Uploads: Collaborate with the procurement team to update and upload product pricing, ensuring data integrity
• System Maintenance: Regularly monitor and maintain the procurement system, resolving issues, and ensuring optimal performance
• System Analysis: Analyse procurement data and system performance to identify areas for improvement and efficiency gains
• Organisational Skills: Maintain organised records of procurement activities, contracts, and supplier communications
• Inventory Experience: Utilise your inventory experience to support the procurement of products efficiently
• Analytical Mindset: Use data analysis to make informed decisions, optimise processes, and identify cost-saving opportunities