Job Roles at Empact Group

The Main Purpose of the job

• To perform 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:

• 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

Closing Date 06 July 2026

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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.

Education and Experience required:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
• Minimum 2 Years of experience of cooking and kitchen management is compulsory
• Experience working within budget guidelines to deliver results and Financial acumen is compulsory
• High volume, complex foodservice 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
• Ability to balance the budget and save on soft costs
• Computer literate
• Strong food skills
• Ability to come up with innovated Menu’s

Key areas of responsibility:

• Managing daily operations of the assigned unit
• Implementation of the production process
• Managing food/labour costs
• Overall understanding of HACCP

Closing Date 30 July 2026

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Job Description

Join Our Culinary Dream Team as a Sous Chef!

• Are you a passionate and innovative chef ready to take your culinary career to the next level? We’re looking for a dynamic Sous Chef to bring creativity, leadership, and flair to our kitchen!
• As the right-hand to the Executive Chef, you’ll be at the heart of menu innovation, crafting exceptional dining experiences while managing food preparation with precision. Your role will involve leading kitchen teams, training rising talent, overseeing inventory, and ensuring flawless execution in a fast-paced, high-energy environment.
• This is your opportunity to showcase your creativity, refine your leadership skills, and make a lasting impact in a professional kitchen where passion meets excellence. If you thrive under pressure, love experimenting with flavours, and are ready to take charge—we want you on our team!

Required minimum education and work experience.

• Matric qualification is preferable.
• 3 – 5 years proven experience as Sous Chef
• Degree in Culinary science or related certificate/ diploma
• 1-3 years Previous people leadership experience in a commercial catering environment

Key Performance Areas:

Management of Food Preparation and Presentation

• Directs food preparation in collaboration with the Executive Chef
• 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 the entire kitchen department
• Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
• Timeous production of quality food at 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

• Supporting the head chef or executive chef in the general running of the kitchen.
• Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef.
• 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
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform

Inventory and Costing Management

• Identify ways to reduce spoilage 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 office administrator and head chef
• Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.

Leadership

• Assume the role as Head Chef and or Executive Chef in his or her absence
• Ensure respectful communications with customers and suppliers when handling queries
• Ensure good relationships and teamwork is maintained with staff and provide assistance to resolve queries
• Ensure good relationships exist with suppliers, customers, intercompany departments and related parties
• Under supervision of Head Chef, lead 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 compliment 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
• Ensure staff is trained in all OH&S aspects and adhere 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.

Closing Date 31 July 2026

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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.

Education and Experience required:

• Relevant tertiary qualification in hospitality and catering management 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.

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Excellent customer service skills.
• Excellent people management skills.
• Exceptional communication and stakeholder management skills
• Exceptional functions management skills.
• Ability to balance the budget and save on 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.
• Events management

Closing Date 31 July 2026

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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.

Education and Experience required:

• Relevant tertiary qualification in hospitality and catering management 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.

Knowledge, Skills and Competencies:

• Knowledge of the catering environment ranging from fine dining to restaurant dining.
• Knowledge of South African and industry-specific laws.
• Excellent customer service skills.
• Excellent people management skills.
• Exceptional communication and stakeholder management skills
• Exceptional functions management skills.
• Ability to balance the budget and save on 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.
• Events management

Closing Date 31 July 2026

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Purpose of the role:

• We are seeking a talented and experienced Halaal Cook to join our team and help us create delicious and authentic Halaal dishes for our restaurant. The ideal candidate will have a passion for cooking and a deep understanding of Halaal dietary laws and practices.
• They will be responsible for planning and preparing Halaal meals, ensuring that all dishes meet the highest standards of quality and taste.

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

Closing Date 31 July 2026

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Main purpose of the role:

• The incumbent will be responsible for the preparation of food for daily kitchen production. They will be required to provide good quality food service.

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.

Closing Date 08 July 2026

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Main purpose of the job:

• Reporting to the Unit Manager, the incumbent will be responsible day to day administration duties, working on Wanama system and processing as per set budget and in accordance with company policies and procedures.

Education and experience required:

• Matric is essential
• Administration qualification is advantageous.
• Must have at least 2 years administration experience
• Customer relations experience
• Minimum of 1 year experience working on Wanama

Knowledge Skills and Competencies required:

• Excellent communication skills
• Excellent organization and planning skills
• Computer literacy on MS Office is essential.
• Wanama
• Financial acumen
• Management skills

Key areas of responsibilities:

• To accurately and efficiently execute daily capturing utilizing the Wanama system
• General Admin duties such as typing and filing.
• Weekly and Monthly stock take
• Capturing of stock-takes
• Assisting with Debtors & Creditors
• Spot checking of depot stock-takes if required.
• Responsibility for cash ups and banking
• Ordering of daily stock items
• Understanding par levels and adhering to them
• Data capturing
• Assisting with monthly price changes
• Assisting with monthly purchasing code changes
• Processing of claims in a timeously fashion
• Confirming prices with suppliers 

Closing Date 08 July 2026

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Job Description

Main purpose of the role:

• An experienced Project Manager to take ownership of a catering unit leading daily operations, ensuring the highest food service standards, and driving innovative, client-focused events and functions.
• As the Project Manager, you’ll be responsible for managing the assigned unit in alignment with the sector’s strategic objectives, contractual requirements, and compliance standards.
• You’ll oversee food production, service delivery, team performance, and client satisfaction — ensuring the seamless execution of all catering operations.

Education and Experience Requirements:

• Relevant tertiary qualification in Hospitality, Culinary Arts, or Food & Beverage Services (preferred)
• 5+ years’ experience in catering or hospitality management (essential)
• Proven track record in competitive and sensitive markets
• Project management experience within hospitality or catering (advantageous)
• Experience in change management and unit mobilization (beneficial)
• Strong financial acumen in costing, budgeting, and forecasting
• Leadership experience in managing diverse teams
• Valid driver’s license

Key Areas of Responsibility:

Operational Excellence

• Manage daily unit operations in line with strategy, contracts, and compliance standards
• Ensure efficient, high-quality food production and service delivery
• Oversee the execution of creative events and catering functions

Menu & Food Production Oversight

• Lead menu planning, standardization, and costing
• Maintain consistency and quality across all food offerings
• Drive innovation and profitability

Financial & Administrative Control

• Oversee sales capture, stock control, and banking
• Monitor GP margins and maintain budget targets
• Manage electronic ordering and reporting systems

Compliance & Governance

• Uphold food safety, hygiene, and health regulations
• Maintain accurate compliance records

People Leadership

• Manage workforce planning, payroll, and performance
• Foster teamwork, accountability, and a culture of excellence

Client & Service Excellence

• Ensure SLA adherence and client satisfaction
• Drive continuous improvement through feedback and insights

Skills & Competencies

• Strong understanding of catering and hospitality operations
• Comprehensive knowledge of industry regulations and compliance
• Proven leadership, communication, and organizational skills
• Expertise in financial management and reporting
• Exceptional customer service orientation and event execution

Closing Date 08 July 2026

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The Main Purpose of the job

• We are currently looking for a confident, well-groomed and passionate functions coordinator. The successful candidate will be responsible for planning, organizing, and execution of all functions while operating within budgetary constraints.

Education and Experience required:

• Matric
• Relevant Diploma in Hospitality or Food and Beverage Management is essential
• 3-5 Years of experience in a catering environment is essential
• Customer service experience is essential

Knowledge, Skills and Competencies:

• Knowledge of the catering environment
• Knowledge of food preparation, diet, and cultural/religious preferences
• Excellent verbal, written and telephonic communication skills
• Punctual and professional
• Willingness to work outside standard business hours when operational demands require it.
• Creativity and innovations with functions
• Ability to achieve prescribed targets within budgetary constraints
• Ability to work autonomously and as part of a team
• Prepare and manage functions of high calibre with the required flair and innovation

Key areas of responsibility:

• Planning and organizing functions
• Execution of all functions while operating within budget
• Lead a team in accordance with Empact policies and procedures
• Provide training to team members where required
• Ensure all quotes and charges are in line with client and company requirements
• Responsible for managing company and client equipment and ensuring regularly stock takes are done on items.
• Ensure all Health and Safety standard operating procedures are adhered to
• Monthly stock takes
• Lead by example

Closing Date 16 July 2026