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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What You’ll Need:
- Matric / Grade 12 (a relevant tertiary qualification in Catering, Hospitality, Culinary Arts, or Project Management is an advantage)
- 5+ years’ experience in the services industry, with at least 2 years in a leadership or multi-unit/project role
- Strong background in the food industry (catering management, project delivery, or culinary leadership)
- Budgeting, cost control, and P&L expertise
- Proven leadership and people management skills
- Experience with industrial relations and union engagement
- Strong financial acumen and client service orientation
- A results-driven mindset with the ability to thrive under pressure
What You’ll Do:
- Lead and support teams across catering, culinary, and project functions
- Drive revenue growth, profitability, and cost efficiency
- Deliver operational excellence through consistent execution of company standards
- Build and maintain strong client relationships
- Manage contracts, budgets, and team development initiatives
- Oversee compliance with Health, Safety, Environmental and Food Safety policies
- Support menu innovation, project delivery, and continuous improvement initiatives
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Education and Experience:
- Matric / Grade 12 (Bachelor's degree advantageous)
- At least 5 years’ experience in the services industry with a minimum of 2 years in a regional or multi-unit management role
- Experience in the food industry will be advantageous
- A good understanding of budgeting and profit & loss accounts
- Exposure to industrial relations on a shop floor level
- Proven track record of meeting and exceeding sales targets and operational goals
- Excellent problem-solving and decision-making abilities
- Proficiency in Microsoft Office Suite and other relevant software applications
- Flexibility to travel regularly within the region
- A good working knowledge of HSE
- Healthcare experience required
Key Areas of Responsibility:
- Authorize monthly wage input documents, new engagements, terminations and pay rate changes
- Develop and implement strategies to drive revenue growth and increase profitability
- Manage Unit/Catering Managers to ensure operational issues relevant to the business are resolved
- Manage units to ensure profitability, sustainability as well as secure future business
- Ensure contractual obligations are met and manage contracts within Service Level Agreements
- Manage and support diverse teams of clients to ensure realisation of strategic goals
- Facilitate training and development of Catering Managers in order to improve service offerings and maintain relevance
- Ensure labour force planning is adequately done and managed in relation to budget
- Ensure unit costs and expenditure, within region, are tightly managed
- Ensure fixed and other assets are managed and regularly audited
- Manage and exceed client expectations in line with statutory Health, Safety and Environmental policies
- Accurately manage all the financials of each unit with the support of the unit or project Manager
- Attend all relevant meetings with clients and management teams and ensure communication to units
- Regularly meet with the client to ensure success of the contract
- Keep clients up to date in relation to progress made or areas of concerns
- Continuously build the relationship with the client
- Must have the ability to engage with union officials at the highest level
- Stay informed on industry trends and market conditions to inform decision-making and strategic planning.
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Education and Experience
- Minimum 5 years’ cleaning experience in the hospitality sector
- Experience in highly commercial and sensitive markets is compulsory
- People management experience
- Project Management experience in cleaning would be an advantage
- Computer literate
- Valid driver’s license with own vehicle
Key areas of responsibility
- Operational coordination of Soft Services; ensuring that the standard of service received from external contractors is aligned with Client’s and business’ requirements
- Efficient SLA management and proactively engage with clients to build long-term, profitable relationships
- Effective and efficient people management ensuring a high performing team
- Manage environmental safety in line with the client and business strategy
go to method of application »
Education and Experience required:
- Matric / Grade 12 (bachelor's degree advantageous)
- At least 5 years’ experience in the services industry with a minimum of 2 years in a regional or multi-unit management role
- Experience in the food industry will be advantageous
- A good understanding of budgeting and profit & loss accounts
- Exposure to industrial relations on a shop floor level
- Proven track record of meeting and exceeding sales targets and operational goals
- Excellent problem-solving and decision-making abilities
- Proficiency in Microsoft Office Suite and other relevant software applications
- Flexibility to travel regularly within the region
- A good working knowledge of HSE
Key areas of responsibility:
- Authorize monthly wage input documents, new engagements, terminations and pay rate changes
- Develop and implement strategies to drive revenue growth and increase profitability
- Manage Unit/Catering Managers to ensure operational issues relevant to the business are resolved
- Manage units to ensure profitability, sustainability as well as secure future business
- Ensure contractual obligations are met and manage contracts within Service Level Agreements
- Manage and support diverse teams of clients to ensure realisation of strategic goals
- Facilitate training and development of Catering Managers in order to improve service offerings and maintain relevance
- Ensure labour force planning is adequately done and managed in relation to budget
- Ensure unit costs and expenditure, within region, are tightly managed
- Ensure fixed and other assets are managed and regularly audited
- Manage and exceed client expectations in line with statutory Health, Safety and Environmental policies
- Accurately manage all the financials of each unit with the support of the unit or project Manager
- Attend all relevant meetings with clients and management teams and ensure communication to units
- Regularly meet with the client to ensure success of the contract
- Keep clients up to date in relation to progress made or areas of concerns
- Continuously build the relationship with the client
- Must have the ability to engage with union officials at the highest level
- Stay informed on industry trends and market conditions to inform decision-making and strategic planning.
go to method of application »
Desirable education and experience:
- Bachelor's degree in Dietetics, Nutrition, or related field
- At least 3 years relevant experience
- Previous Dietetics experience within a hospital environment is advantageous
- Experience in hygiene control
- Experience in menu analysis
- Experience in therapeutic diets
- Computer literate (MS Office)
Key areas of responsibilities:
- Monitor and manage hygiene control, menu analysis and therapeutic diets
- Monitor, uphold and manage hygiene standards at all times
- Advise Catering Teams on nutritional principles
- Advise teams with regards menu planning
- Advise teams with regards dietary plans and diet modifications
- Advise teams with regards food selection, food preparation and food quality
- Consult with Clinical Dieticians and Medical team to determine nutritional needs and diet restrictions of patients
- Ensure dietary norms are met
- Ability to work independently and travel to multiple locations within the region
- Valid Driver's license and reliable vehicle
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Education and Experience required:
- Matric qualification is preferable.
- Professional Cookery
- 5-10 years of proven experience as Executive Chef
- Desirable overseeing more than one outlet
- Staff Compliment of over 50 to 100 employees
Key areas of responsibility:
- 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.
go to method of application »
Education and Experience required:
- Matric
- Working experience in Hospitality environment
- Customer Service experience
- Min of 2 years’ experience in the same role
- Dietary knowledge
Key areas of responsibility:
- Oversee smooth operation of service production
- Maintain consistency for all menu items
- Assist with monitoring inventory and communicating needs to the catering manager
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Education and experience required:
- Matric
- Business Administration qualification is advantageous.
- Must have at least 2 years bookkeeping experience
- Customer relations experience
- Minimum of 1 year experience working on WorkSmart
Key areas of responsibilities:
- To accurately and efficiently execute daily capturing utilizing the Worksmart 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
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Minimum Requirements:
- Working knowledge of computer systems, hardware, and networking
- Strong troubleshooting, diagnostic, and communication skills
- Ability to manage time effectively and prioritize multiple tasks
- A customer-oriented attitude with a proactive, team-focused mindset
- Relevant IT certification (e.g. CompTIA A+, Network+, or Microsoft Certified IT Professional) preferred
- Previous experience in a technical support or helpdesk role is an advantage
Key Areas of Responsibility:
- Provide first-line technical support for hardware, software, and network-related issues
- Install, configure, test, and upgrade computer systems and software
- Deliver guidance and training to users on IT tools and new technologies
- Troubleshoot and resolve issues, escalating complex problems when necessary
- Ensure the security and privacy of IT systems and data
- Manage and resolve support tickets within agreed Service Level Agreements (SLAs)
- Maintain detailed logs of repairs, fixes, and maintenance activities
- Monitor IT inventory, place equipment orders, and log asset allocations
- Support procurement processes and liaise with suppliers for warranty claims
- Assist in planning and executing system upgrades and routine maintenance
- Provide backup support for helpdesk operations during busy or absent periods
- Collaborate with team members on IT projects and general support tasks
- Take ownership of user issues from identification through to resolution
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.
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
go to method of application »
Desirable education and experience:
- 2 Years of Experience working in a logistics environment
- Matric
- Experience working in a hospitality environment would be preferred but not essential as training will be provided
- Work smart experience will be an advantage
- Supervisory experience would be an advantage
Key areas of responsibility:
- Place orders and liaise with suppliers upon approval of Project/ Catering Manager
- Ensure that prices and quantity concur with order sheet and invoice
- Issuing of stock/groceries to all External Departments
- Weighing of all food products being issued to staff for production
- Manage the stock ratio of stores in line with the budget on a minimum / maximum stock level
- Assist in Weekly and Monthly Stock take
- Complete all HSE records correctly and timeously
- Supervise the storeroom/fridge/freezer
- Ensure Storeroom/Fridge/Freezer is locked and always cleaned
- Check all goods entering the stores' area in terms of quality/data sheets and are correctly labelled
- Receive all stock from suppliers an ensure all stock received is in order.
- Will be requested to work over weekends.
- Ensure all stock is packed away after each mealtime service.
- Ensure Quality checks are done on all food products.
- Implement strict controls in the Fridge/Freezer and Storeroom
- Work in Conjunction with the Project/Catering Manager and Catering Supervisors
go to method of application »
Education and Experience required:
- Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
- Customer Service experience is essential
- Matric is essential
- Professional Cookery certificate will be an advantage
- Experience in a Hotel environment will be an advantage.
Key areas of responsibility:
- Preparation of food for daily kitchen production
- Provide quality food service
go to method of application »
Education and Experience required:
- Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
- Customer Service experience is essential
- Matric is essential
- Professional Cookery certificate will be an advantage
- Experience in a Hotel environment will be an advantage.
Key areas of responsibility:
- Preparation of food for daily kitchen production
- Provide quality food service
go to method of application »
Desirable education and experience:
- 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.
Key areas of responsibility:
- Perform a variety of tasks associated with food production
- General support required front and back of house
Method of Application
Use the link(s) below to apply on company website.
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