Jobs at Empact Group

Purpose of the Role

• We’re looking for a dynamic Catering Manager to join our catering team. This is your opportunity to combine culinary expertise with meaningful service in a healthcare environment. In this role, you’ll be at the heart of our food service operations. You’ll ensure the smooth daily running of the kitchen, from menu planning to production processes, while keeping food and labour costs in check. You’ll also play a vital role in ensuring compliance with HACCP standards and accommodating special dietary needs for our patients and clients.

Education and Experience required:

• Tertiary qualification in Food & Beverage Services or Culinary Arts
• Minimum 3 years’ progressive kitchen management experience
• Proven track record of delivering results within budget
• High-volume, complex foodservice experience
• Special diets knowledge
• Strong understanding of HSE regulations (advantageous).
• Excellent leadership, communication, and customer service skills.
• Computer literacy and solid HACCP knowledge.

Key Areas of responsibility:

• Overseeing daily kitchen operations in a high-volume setting.
• Implementing and monitoring production processes.
• Managing food and labour costs within budget.
• Maintaining full compliance with HACCP standards.
• Planning and developing menus for varied dietary requirements.
• Leading, motivating, and managing the kitchen brigade.
• Supporting strategic and day-to-day operational decisions.
• Strong understanding of HSE regulations (advantageous).
• Excellent leadership, communication, and customer service skills.
• Computer literacy and solid HACCP knowledge.
   

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Purpose of the Role

• We’re looking for a dynamic Assistant Catering Manager to join our catering team. This is your opportunity to combine culinary expertise with meaningful service in a healthcare environment. In this role, you’ll be at the heart of our food service operations. You’ll ensure the smooth daily running of the kitchen, from menu planning to production processes, while keeping food and labour costs in check. You’ll also play a vital role in ensuring compliance with HACCP standards and accommodating special dietary needs for our patients and clients.

Education and Experience required:

• Tertiary qualification in Food & Beverage Services or Culinary Arts
• Minimum 3 years’ progressive kitchen management experience
• Proven track record of delivering results within budget
• High-volume, complex foodservice experience
• Special diets knowledge
• Strong understanding of HSE regulations (advantageous).
• Excellent leadership, communication, and customer service skills.
• Computer literacy and solid HACCP knowledge.

Key Areas of responsibility:

• Overseeing daily kitchen operations in a high-volume setting.
• Implementing and monitoring production processes.
• Managing food and labour costs within budget.
• Maintaining full compliance with HACCP standards.
• Planning and developing menus for varied dietary requirements.
• Leading, motivating, and managing the kitchen brigade.
• Supporting strategic and day-to-day operational decisions.
• Strong understanding of HSE regulations (advantageous).
• Excellent leadership, communication, and customer service skills.
• Computer literacy and solid HACCP knowledge.
   

go to method of application »

Purpose of the role:

• To support daily operations by performing a variety of tasks related to food production, front-of-house service, and general assistance, while ensuring full compliance with Health & Safety and Food Safety regulations.

Education and experience required:

• Matric (Grade 12) is essential
• Proven experience in the hospitality industry is essential
• Customer service experience will be advantageous
• A qualification in Food & Beverage or Culinary Arts will be advantageous

Key areas of responsibility

• Assist with food preparation and production tasks
• Provide general support across both front-of-house and back-of-house operations
• Maintain high standards of cleanliness, hygiene, and safety at all times

Knowledge, Skills & Competencies

• Basic knowledge of food preparation techniques
• Strong communication and interpersonal skills
• Well-groomed with a high standard of personal hygiene
• Passionate about delivering world-class service to clients and customers
   

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Purpose of the role:

• Reporting to the Unit Manager, the Ward Hostess is responsible for ensuring that all food and beverage areas are fully stocked, clean, and well maintained. The role includes serving food and beverages efficiently, assisting with daily operations, and delivering a high standard of customer service to ensure a positive dining experience.

Education and Experience required:

• Matric (Grade 12)
• Minimum of 2 years’ experience in a similar role within a hospitality environment
• Proven customer service experience

Key areas of responsibility:

• Provide friendly, professional, and efficient service to all customers and clients
• Serve food and beverages accurately and in a timely manner
• Respond promptly to customer requests and resolve queries effectively
• Assist the Unit Manager with day-to-day operations
• Ensure all food and beverage areas are fully stocked and well presented
• Maintain a clean, safe, and hygienic working environment in line with Health & Safety standards
• Support the team in achieving operational excellence and high levels of customer satisfaction

Knowledge, Skills & Competencies

• Strong customer service and communication skills
• Basic numerical skills and attention to detail
• Ability to work in a fast-paced environment
• Good problem-solving and organisational skills
• Well-groomed with a high standard of personal hygiene
• A positive attitude and passion for delivering excellent service
   

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Purpose of the role:

• The successful candidate will be responsible for preparing food for daily kitchen production, ensuring the delivery of high-quality food service in line with established standards.

Minimum Requirements:

• Matric (Grade 12) is essential
• Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
• Customer service experience is essential
• A Professional Cookery Certificate will be advantageous
• Experience in a hospitality environment will be advantageous

Key areas of responsibility:

• Prepare and cook food for daily kitchen production
• Ensure consistent quality and presentation of all meals
• Maintain high standards of cleanliness and hygiene in the kitchen
• Assist in meeting customer expectations through quality food service

Knowledge, Skills & Competencies

• Sound knowledge of food preparation and food safety standards
• Ability to comply with health, safety, and hygiene regulations
• Strong customer service and communication skills
• Ability to work effectively as part of a team
• Knowledge of special dietary requirements
• Ability to work well under pressure in a fast-paced environment