Latest Job Opportunities at Feedem

Minimum Requirements

• Matric / Grade 12 or equivalent
• Culinary Qualification will be advantageous
• 2-5 years' experience and proven record in a hopsital , hotel or restaurant kitchen environment
• At least 2 years' experience in similar position

Duties and Responsibilities

• To liaise with Managers regarding menus and daily preparation requirements.
• To prepare, cook and co-ordinate menu items for meals (vegetables, soups, desserts and salads) according to recipe specification and procedures.
• To ensure that meals are ready and served at the specified times and in correct manner.
• To clean and wash all small equipment used in cooking.
• To keep his/her own work area clean, this includes floors, tiles, work surfaces and equipment used in preparation.
• To use equipment, materials and cleaning agents correctly and according to instructions.
• To observe all hygiene and safety rules.
• To prepare all function items when necessary.
• To ensure that shifts are commenced on time and that the correct clean uniforms are worn at all times.
• To correctly carry out instructions from Managers and within the set time limits.

Additional Duties:

• To relieve and assist in other areas and departments if and when necessary.
• To attend meetings and training courses as required.
• To observe the Company Rules and Regulations at all times.
• To assist in the preparation of any dishes when necessary and to assist in the cleaning of any area in the kitchen when requested to do so.
• Ability to work within a team

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Minimum Requirements

• Matric / Grade 12 or equivalent
• Customer Service Qualification will be advantageous
• 2-5 years of experience and proven record in a catering enviroment
• Ability to work within a team
• Good communication skills

Duties and Responsibilities

• Manage transactions with customers using cash registers
• Scan goods and ensure pricing is accurate
• Collect payments whether in cash or credit
• Issue receipts, refunds, and change 
• Redeem stamps and coupons
• Cross-sell products and introduce new ones
• Resolve customer complaints, guide them and provide relevant information
• Greet customers when entering or leaving the canteen
• Maintain clean and tidy checkout areas
• Track transactions on balance sheets and report any discrepancies

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Skills and Competencies

• Demonstrate leadership, innovation & commitment
• Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
• Interpersonal and communication skills (verbal and written)
• Strong financial/business acumen and understanding of food cost and labour efficiencies
• Computer literate
• Organising and planning skills
• Team player that is production driven
• Knowledge sharing culture - able and willing to do hands on skills training at units
• Great Time-keeping and excellent food skills
• Strong in functions
• Relationship building - network and keep a good line of communication open with clients
• Strong client and customer service skills (customer centric)
• Disciplinary procedures knowledge / Basic HR & IR
• Attention to detail with general admin and management skills

Qualifications

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 3 years’ management and professional cookery experience - Essential
• Minimum of 5-8 years’  experience as a Sous Chef
•  Must have reliable vehicle and driver’s license
• Training background
• Fine dining upmarket restaurant experience

Duties and Responsibilities

• All aspects of purchasing, food preparation & presentation.
• Deputize in the CM’s absence if necessary.
• Promote the professional growth and development of the culinary team.
• Ensure that all staff are familiar with the day's requirements.
• Give and take culinary direction in a positive and impactful manner 
• Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
• Make sure that the necessary stocks are on hand at the right quality and quantity.
• Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
•  Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedeem company standard.
• Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
•  Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
• To ensure that all maintenance problems are timeously reported and followed up.
• Guarantee that all communications between service areas and kitchen run smoothly.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• Stay abreast with food trends as well as best practices.

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Minimum Requirements

• Grade 12
• 1 -2-year experience in a similar role
• Culinary qualification would be advantageous

Duties and Responsibilities

• Assists in the preparation of meals, especially salads and desserts
• Places entrees, salads, desserts and other food on the serving line
• Keeps the serving line well-stocked and clean
• Stores and records food leftovers
• Keeps canteen tables, kitchen and other areas clean and orderly
• To carry out any reasonable request by management
• May be required to assist with any other duties that may be outside scope of responsibility

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Skills and Competencies    

• Good People Skills,
• Ability to Lead and Manage Employees
• Participating in employee discipline and possible legal appeals for terminated staff
• Organisational Skills,
• Sensitivity in Handling Confidential Issues,
• Good Oral and Written Communication Skills,
• Proven work experience as a Human Resource Coordinator or similar role
• Familiarity with social media, resume databases and professional networks
• Hands-on experience with full-cycle recruiting using various interview techniques and evaluation methods
• Knowledge of Applicant Tracking Systems (ATSs) - Neptune
• Previous experience on the following systems will be advantageous: Sage 300, Neptune, LexisNexis Ref Checks.
• Experience with Benefits, Employee Resources, and Employment Laws and Regulations, and Excellent Leadership skills to provide guidance and assistance to employees within the department as well as throughout the company. 
• Business Culture and Practices 
• Employee relations and retention 
• Performance improvement and management 
• Staff mobility administration 
• Section 197 Transfers
• Section 189
•  Managing change management within HR and internal client’s environment

Qualifications

• Grade 12 / Matric - National Diploma/B Degree in Human Resources or equivalent 
• Minimum 5 years’ experience in either of the following or combination of (within Hospitality or Retail ) - Recruitment & Selection - Employee Relations - Learning & Development - HR Reporting  - Employment Equity - Succession Planning - Skills Audits - National/International HR experience BCEA, Labour Relations Act, Skills Development Act, Employment Equity Act, Health & Safety Act etc 

Duties and Responsibilities

• Consulting and liaising with hiring managers to identify staffing needs.
• Formulation and distribution of advertisements through internal and external channels
• Sourcing potential candidates through online channels (e.g. social platforms and professional networks.)
• Plan interview and selection procedures, including screening calls, assessments and in-person interviews.
• Screening candidates in line with job descriptions and recruitment processes
• Assess candidate information, including resumes and contact details, using our Applicant Tracking System
• Design job descriptions and interview questions that reflect each position’s requirements.
• Facilitation of the vetting processes, and appointing successful candidate
• Management engagement: issuing offers, LOA and addendums.
• Oversee the onboarding process for new staff members, ensuring a smooth transition into their roles.
• Provide analytical and well documented resourcing reports to the team.
• Develop a talent pipeline (Project Managers/Catering Managers/Chefs)
• Providing Employee Relations Support timeously and be actively involved in negotiations with Social partners
• Ensure compliance to all relevant legislation, agreements, and eliminate or minimise any risk
• Management of Industrial Actions timeously with contingency plans reflecting operational needs
• Grievance resolutions
• Ensure the employees are fully educated on the relevant policies 
• Management and support performance management processes
• Liaise with Management to ensure sucession plans are implemented
• Actively report on activities witihin Feedem
• Ensure all new employees are properly inducted and oriented into Feedem
• Lead implementation of HR Projects

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Skills and Competencies    

• Culinary Qualification advantageous
• Experience as a Assistant Cateriing in a very Healthcare envorinment
• Entrepreneurial Skills.
• Organizing and Planning ability.
• Marketing and promotion skills.
• Interpersonal skills: Leadership & Relationship Building
• Good Communication (written & verbal).
• Customer service orientated.
• Financial acumen.
• Passionate, good attitude, driven, energetic & commitment to service excellence.

Qualifications

• Matric
• Relevant qualification
• Must be computer literate (MS Office)
• 3 - 5 years’ experience in a similar role
• Strong in functions and coordination

Duties and Responsibilities

• Oversee overall management, planning, and control of the functions and Kitchen operation - maintaining 5-star standards set by both the company and the client within agreed budgetary limits.
• Manage all client events, quoting on function requirements and function bookings.
• Manage and report functions reservations.
• Sufficient monitoring of operations during service times.
• Assist in control of production costs.
• To liaise or ensure correspondence with clients both verbally and electronically
• Assist the Management team as required.
• Build and maintain customer and client relationships.
• Supervise & maintain quality and service at all times to the highest level.
• Ensure that all control measures are in place for all revenue/cash handling/stock control and invoicing all clients after functions.
• Debtors control and follow up on payments.
• Ensure all Feedem policies and procedures are complied with.
• Assist in Special Projects.
• Taking stock of food items when requested to do so
• Ensuring the smooth management of the banqueting
• Required to work overtime when requested
• Ensure operations are in accordance with Feedem standard