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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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The Main Purpose of the job
- Reporting to the Unit Manager, the incumbent will be responsible to ensure that all food and beverage areas are fully stocked, and the working environment is clean and tidy. You will be responsible for serving all food and beverages within a timely manner and attend to customer requests to ensure they have a great customer experience.
Education and Experience required:
- Matric
- Working experience in Hospitality environment
- Customer Service experience
- Min of 2 years’ experience in the same role
Knowledge, Skills and Competencies:
- Customer service and communications skills
- Knowledge of basic mathematics
- Good analytical skills
Key areas of responsibility:
- To provide a friendly and professional service to all customers and clients
- You will be responsible for serving all food and beverages within a timely manner and attend to customer requests in order to ensure they have a great customer experience.
- To support the Unit Manager in all areas in order to deliver a great customer experience.
- To excel in the areas of operational excellence, financial performance and customer / client satisfaction to achieve company and client objectives within all Company policies, procedures and guidelines
- Taking responsibility for ensuring that all food and beverage areas are fully stocked, and the working environment is clean and tidy.
go to method of application »
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.
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.
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
go to method of application »
The Main Purpose of the job
- The successful incumbent will be responsible to assist with all food service-related activities which include managing 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 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.
- Hospital experience advantage.
- Strong knowledge of HSE is advantageous.
- Special diets knowledge is compulsory.
- Must have healthcare experience.
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.
- Exceptional Functions Skills.
- Ability to balance the budget and save on soft costs.
- Computer literate.
- HSE knowledge
Key areas of responsibility:
- Assist with managing daily operations of the assigned unit.
- Assist with implementation of the production process.
- Assist with managing food/labour costs.
- Overall understanding of HACCP.
- To develop and plan menus.
- Kitchen brigade management.
- Assist in the management of the strategic and day to day operations of the operation.
go to method of application »
Main Purpose of the job:
- 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.
What You’ll Do:
- 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.
What We’re Looking For:
- 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.
Your responsibilities will include:
- 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 »
Main purpose of the position:
- To clean, stock and supply assigned area, inspection and documenting maintenance activities and special cleaning projects.
Education and Experience required:
- Matric essential
- Customer service experience is an advantage
- Proven working experience as a cleaner in corporate environment would be an advantage
Knowledge, Skills, and Competencies:
- Knowledge of cleaning chemicals and supplies
- Communication skills
- Takes pride in personal appearance and hygiene
Key areas of responsibility:
- Perform a variety of tasks associated with food production
- General support required front and back of house
go to method of application »
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
go to method of application »
Main Purpose of the job:
- 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.
What You’ll Do:
- 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.
What We’re Looking For:
- 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.
Your responsibilities will include:
- 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 »
Main Purpose of the job:
- 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.
What You’ll Do:
- 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.
What We’re Looking For:
- 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.
Your responsibilities will include:
- 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
- The Head Chef is responsible for developing and planning menus, establishing recipes and food purchase specifications, and coordinating, executing, supervising, and evaluating all food production activities within a fast-paced operation. The ideal candidate will be a qualified chef with the ability to manage both the strategic and day-to-day operations of the kitchen effectively.
Education and Experience Requirements
- Relevant tertiary qualification in Hospitality or equivalent industry experience.
- Must be a qualified chef with proven culinary expertise.
- Comprehensive knowledge of the catering environment, from fine dining to restaurant dining.
- Strong understanding of South African and industry-specific legislation.
- Demonstrated financial acumen with experience in budget management, cost control, and achieving target GP%.
Key Areas of Responsibility
Menu Development and Food Production
- Develop and plan seasonal and innovative menus.
- Establish standardized recipes and food purchase specifications.
- Coordinate, execute, supervise, and evaluate all food production activities.
- Ensure all dishes meet quality, presentation, and cost standards.
Operational Management
- Assist in managing the strategic and daily kitchen operations.
- Oversee and ensure compliance with Occupational Health and Safety (OHS) standards across all food production areas.
- Support the manager in maintaining high customer service standards during daily operations.
- Drive food innovation, including promotional menus and modern trends such as visual display and grab-and-go offerings.
Procurement and Cost Control
- Place and manage kitchen and menu-related orders.
- Maintain accurate records for stock control, tiebacks, and waste tracking.
- Manage stock par levels to ensure efficiency and minimize waste.
- Ensure menu costings support optimal business performance and GP% targets.
Team Management
- Lead and supervise the kitchen production team to ensure operational efficiency.
- Enforce compliance with working hours, break times, and company policies.
- Uphold and apply company disciplinary procedures when necessary.
- Foster a culture of teamwork, professionalism, and high performance.
go to method of application »
Purpose of the Role
- The successful candidate will be responsible for managing the assigned unit in alignment with the sector’s strategic objectives, contractual obligations, and regulatory requirements. This role involves overseeing food production processes, ensuring the delivery of high-quality food services to clients, and managing the execution of creative events and functions.
Education and Experience Requirements
- Relevant tertiary qualification in Food and Beverage Services, Hospitality, or Culinary Arts (preferred).
- Minimum of 10 years’ experience in hospital catering (essential).
- Proven experience operating in competitive and sensitive markets (mandatory).
- Project management experience within the hospitality or catering industry (advantageous).
- Demonstrated experience in implementing change programs and unit mobilization (beneficial).
- Familiarity with brand guideline compliance and delivering outcomes within established frameworks.
- Experience in costing, budgeting, forecasting, and invoicing (advantageous).
- Demonstrated ability in leading and managing successful teams or departments.
- A valid driver’s license is required.
Key Areas of Responsibility
Operational Management
- Manage daily unit operations in accordance with sector strategy, contractual obligations, and statutory requirements.
- Oversee the implementation of efficient and compliant food production processes.
- Deliver exceptional, high-quality food services to clients.
- Coordinate and manage the execution of creative events and functions.
Menu and Food Production Oversight
- Lead menu planning, standardization, adoption, and costing processes.
- Ensure kitchen teams adhere to standardized recipes and maintain consistent food quality.
- Drive innovation while maintaining operational efficiency and profitability.
Financial and Administrative Control
- Oversee daily bookkeeping, including sales capture, stock management, and banking.
- Monitor and manage gross profit margins to meet budgetary targets.
- Maintain optimal stock levels and ensure effective stock control practices.
- Ensure proper use and functionality of the electronic meal ordering system.
Compliance and Governance
- Oversee health, safety, and environmental compliance, maintaining accurate and up-to-date records.
- Always ensure adherence to food safety and hygiene regulations.
People Management
- Lead workforce planning, payroll administration, performance management, and leave management.
- Foster a culture of accountability, teamwork, and continuous improvement within the unit.
Client and Service Excellence
- Enhance the customer experience through continuous improvement initiatives informed by feedback and data analysis.
- Ensure full adherence to client service level agreements (SLAs) to maintain exceptional service standards.
Knowledge, Skills, and Competencies
- Strong understanding of the hospital catering environment.
- Comprehensive knowledge of South African laws and industry regulations.
- Proven customer service and operational management skills.
- Excellent communication, leadership, and organizational abilities.
- Ability to plan and execute high-quality events.
- Strong financial management, budgeting, and cost-control expertise.
- Skilled in report writing, data analysis, and performance tracking.
- Demonstrated ability to optimize profit and drive operational efficiency.
go to method of application »
Purpose of the Role:
- To serve customers in a polite and friendly manner, offering coffee selections, assisting with basic food preparation, handling cash transactions, and actively supporting unit sales promotions.
Education and Experience Requirements
- Matric (Grade 12) is essential.
- Customer service experience is essential.
- Experience in a similar role (e.g., barista or food service assistant) is advantageous.
Key Areas of Responsibility
- Provide friendly, professional service to all customers.
- Prepare and serve basic food and beverage items.
- Operate the cash register and manage transactions efficiently.
- Promote daily specials and sales promotions to customers.
- Always maintain a clean and organized work area.
Knowledge, Skills, and Competencies
- Knowledge of coffee types and coffee preparation.
- Basic understanding of food preparation techniques.
- Strong communication and interpersonal skills.
- Ability to handle cash and operate a till accurately.
- Ability to work independently as well as part of a team.
go to method of application »
Job Description
- We’re looking for a friendly, reliable, and service-driven individual to help keep our food service running smoothly. If you have a passion for great customer service and enjoy working in a fast-paced environment, this could be the perfect role for you!
What You’ll Need:
- Matric (Grade 12)
- At least 1 years’ experience in a similar role
- Experience in a food service environment
- Strong cash-handling skills and excellent communication abilities
What You’ll Do:
- Greet customers and handle cashier transactions with accuracy
- Restock beverages and general supplies to keep us fully stocked
- Assist with general food service duties to ensure top-quality service
go to method of application »
Job Description
- We’re looking for an experienced and passionate Cook to join our team and help deliver quality food service in a busy contract catering environment. If you thrive in a fast-paced kitchen and take pride in preparing delicious, safe, and well-presented meals, we’d love to hear from you.
What We’re Looking For:
- Minimum 2 years’ experience as a Cook in a contract catering environment
- Matric qualification
- Strong customer service skills
- Professional Cookery certificate
- Experience in a hotel kitchen
- Ability to work effectively under pressure.
- Team player with good communication skills.
What You’ll Do:
- Prepare food for daily kitchen production.
- Ensure all meals are delivered to the highest quality standards.
- Adhere to food safety and hygiene regulations.
- Accommodate special dietary requirements.
- Work collaboratively as part of a kitchen team.
go to method of application »
Job Description
- We’re looking for an experienced and passionate Cook to join our team and help deliver quality food service in a busy contract catering environment. If you thrive in a fast-paced kitchen and take pride in preparing delicious, safe, and well-presented meals, we’d love to hear from you.
What We’re Looking For:
- Minimum 2 years’ experience as a Cook in a contract catering environment
- Matric qualification
- Strong customer service skills
- Professional Cookery certificate
- Experience in a hotel kitchen
- Ability to work effectively under pressure.
- Team player with good communication skills.
What You’ll Do:
- Prepare food for daily kitchen production.
- Ensure all meals are delivered to the highest quality standards.
- Adhere to food safety and hygiene regulations.
- Accommodate special dietary requirements.
- Work collaboratively as part of a kitchen team.
go to method of application »
Purpose of the Role:
- To serve customers in a polite and friendly manner, offering coffee selections, assisting with basic food preparation, handling cash transactions, and actively supporting unit sales promotions.
Education and Experience Requirements
- Matric (Grade 12) is essential.
- Customer service experience is essential.
- Experience in a similar role (e.g., barista or food service assistant) is advantageous.
Key Areas of Responsibility
- Provide friendly, professional service to all customers.
- Prepare and serve basic food and beverage items.
- Operate the cash register and manage transactions efficiently.
- Promote daily specials and sales promotions to customers.
- Always maintain a clean and organized work area.
Knowledge, Skills, and Competencies
- Knowledge of coffee types and coffee preparation.
- Basic understanding of food preparation techniques.
- Strong communication and interpersonal skills.
- Ability to handle cash and operate a till accurately.
- Ability to work independently as well as part of a team.
go to method of application »
Job Description
- We’re looking for a friendly, reliable, and service-driven individual to help keep our food service running smoothly. If you have a passion for great customer service and enjoy working in a fast-paced environment, this could be the perfect role for you!
What You’ll Need:
- Matric (Grade 12)
- At least 1 years’ experience in a similar role
- Experience in a food service environment
- Strong cash-handling skills and excellent communication abilities
What You’ll Do:
- Greet customers and handle cashier transactions with accuracy
- Restock beverages and general supplies to keep us fully stocked
- Assist with general food service duties to ensure top-quality service
go to method of application »
Job Description
- We’re looking for a friendly, reliable, and service-driven individual to help keep our food service running smoothly. If you have a passion for great customer service and enjoy working in a fast-paced environment, this could be the perfect role for you!
What You’ll Need:
- Matric (Grade 12)
- At least 1 years’ experience in a similar role
- Experience in a food service environment
- Strong cash-handling skills and excellent communication abilities
What You’ll Do:
- Greet customers and handle cashier transactions with accuracy
- Restock beverages and general supplies to keep us fully stocked
- Assist with general food service duties to ensure top-quality service
go to method of application »
Job Description
- We are looking for a Payroll Administrator to join our team. The successful candidate will be responsible for the accurate and timely processing of payroll, ensuring compliance with statutory requirements, and providing support to employees and the HR department.
Minimum Requirements:
- Matric (Grade 12) – Essential
- Experience using SAP Payroll or a similar payroll system
Key Responsibilities:
Payroll Processing
- Collect and verify employee timesheets and attendance records
- Capture salaries, overtime, bonuses, and other remuneration details
- Process the monthly payroll accurately and on schedule
- Ensure all statutory deductions (PAYE, UIF, SDL, etc.) are correctly applied
Compliance and Reporting
- Ensure all payroll activities comply with labour laws and SARS regulations
- Prepare payroll reports for management and auditors
Employee Support
- Attend to payroll-related queries from employees
- Provide clarity on payslips and deductions where needed
- Update employee banking and personal details when changes occur
Systems and Record Management
- Maintain the integrity and confidentiality of payroll data
- File and archive payroll documents in line with POPIA and company policies
Coordination and Collaboration
- Work closely with HR and Operations to maintain accurate employee information
- Support HR with payroll-related aspects of onboarding and exits
Key Competencies
- Attention to Detail: Ensures accuracy in all payroll calculations and data entries
- Confidentiality: Handles sensitive information with professionalism and discretion
- Time Management: Meets payroll deadlines and statutory submission dates
- Communication: Provides clear, professional support to employees and departments
- Problem-Solving: Investigates and resolves payroll discrepancies efficiently
- Adaptability: Responds effectively to changes in legislation, systems, and processes
- Teamwork: Collaborates well with HR, Operations, and other departments
go to method of application »
The Main Purpose of the job
- The successful incumbent will be responsible to manage all food service-related activities which include managing 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 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.
- Must have hospital experience.
- Strong knowledge of HSE is advantageous.
- Special diets knowledge is compulsory.
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.
- Exceptional Functions Skills.
- Ability to balance the budget and save on soft costs.
- Computer literate.
- HSE knowledge
Key areas of responsibility:
- Managing daily operations of the assigned unit.
- Implementation of the production process.
- Managing food/labour costs.
- Overall understanding of HACCP.
- To develop and plan menus.
- Kitchen brigade management.
- Management of the strategic and day to day operations of the operation.
go to method of application »
Purpose of the Role
- The successful candidate will be responsible for managing the assigned unit in alignment with the sector’s strategic objectives, contractual obligations, and regulatory requirements. This role involves overseeing food production processes, ensuring the delivery of high-quality food services to clients, and managing the execution of creative events and functions.
Education and Experience Requirements
- Relevant tertiary qualification in Food and Beverage Services, Hospitality, or Culinary Arts (preferred).
- Minimum of 10 years’ experience in hospital catering (essential).
- Proven experience operating in competitive and sensitive markets (mandatory).
- Project management experience within the hospitality or catering industry (advantageous).
- Demonstrated experience in implementing change programs and unit mobilization (beneficial).
- Familiarity with brand guideline compliance and delivering outcomes within established frameworks.
- Experience in costing, budgeting, forecasting, and invoicing (advantageous).
- Demonstrated ability in leading and managing successful teams or departments.
- A valid driver’s license is required.
Key Areas of Responsibility
Operational Management
- Manage daily unit operations in accordance with sector strategy, contractual obligations, and statutory requirements.
- Oversee the implementation of efficient and compliant food production processes.
- Deliver exceptional, high-quality food services to clients.
- Coordinate and manage the execution of creative events and functions.
Menu and Food Production Oversight
- Lead menu planning, standardization, adoption, and costing processes.
- Ensure kitchen teams adhere to standardized recipes and maintain consistent food quality.
- Drive innovation while maintaining operational efficiency and profitability.
Financial and Administrative Control
- Oversee daily bookkeeping, including sales capture, stock management, and banking.
- Monitor and manage gross profit margins to meet budgetary targets.
- Maintain optimal stock levels and ensure effective stock control practices.
- Ensure proper use and functionality of the electronic meal ordering system.
Compliance and Governance
- Oversee health, safety, and environmental compliance, maintaining accurate and up-to-date records.
- Always ensure adherence to food safety and hygiene regulations.
People Management
- Lead workforce planning, payroll administration, performance management, and leave management.
- Foster a culture of accountability, teamwork, and continuous improvement within the unit.
Client and Service Excellence
- Enhance the customer experience through continuous improvement initiatives informed by feedback and data analysis.
- Ensure full adherence to client service level agreements (SLAs) to maintain exceptional service standards.
Knowledge, Skills, and Competencies
- Strong understanding of the hospital catering environment.
- Comprehensive knowledge of South African laws and industry regulations.
- Proven customer service and operational management skills.
- Excellent communication, leadership, and organizational abilities.
- Ability to plan and execute high-quality events.
- Strong financial management, budgeting, and cost-control expertise.
- Skilled in report writing, data analysis, and performance tracking.
- Demonstrated ability to optimize profit and drive operational efficiency.
go to method of application »
Purpose of the role:
- Provide independent assurance that the organisation’s risk management, governance and internal control processes are operating effectively, including consulting on improving systems and processes. Manage the risk of fraud and theft through prevention, monitoring, detection & investigation of fraud and theft cases.
Education and Experience:
- Minimum bachelor’s degree, preferably in Accounting, Commerce, Internal Audit or Risk Management
- Honours Degree and registration with the Institute of Internal Auditors (IIA)
- A minimum of 3 years’ experience at an internal audit firm, preferably with articles and with manager level experience
- Proven knowledge of South African regulatory and legislative framework and risk management principles and processes
- Sound knowledge of Internal Audit processes & best practices
- Competence and knowledge of ethics, governance and compliance within an Internal Audit Framework
Key Areas of Responsibility:
- Development of methodology to identify high risk areas or high-risk sites to allow for risk-based auditing
- Planning and execution of audits
- Reporting on the implementation of recommendations arising from internal audits
- Provide Assurance over the risk management processes
- Ongoing assessment of the organisations risk exposures & adequacy of the mitigating actions taken
- Fraud risk management, testing and fraud investigation management
- Support the development of compliance manuals for legislation / regulations that become applicable for Empact Group.
go to method of application »
Job Description
- We are seeking a dynamic and passionate Trainer for our Food business to conduct and assess training and development to ensure employees and learners acquire the skills and develop the competencies required by the organization to meet organizational objectives.
- The successful candidate will be responsible for delivering training on food safety, kitchen hygiene, cooking techniques, and related topics, ensuring that all staff are equipped with the knowledge and skills to maintain excellence in food preparation and safety.
Qualifications & Experience
- Matric
- Food operational experience essential
- Further education and training certificate: ODETD (Minimum NQF Level 5) will be an advantage
- Registration as Assessor and Moderator at CAHTSSETA will be an advantage
- National Diploma in Hospitality Management or food related qualification
- A valid driver’s license is required
Knowledge Skills and Competencies required:
- Highly proactive and innovative with strong communication & presentation skills
- Strong planning, organization, and time management skills
- Ability to work under pressure
- Should be flexible and self-motivated
- Should be a team player
- Excellent interpersonal skills
- Willingness and ability to work flexible hours including early morning or evenings
- Attention to detail
- MS Office and Excel
- Learner Management Systems will be an advantage
- Expected to travel
Key Responsibilities
- Achieve facilitation, assessment, and other targets
- Working closely with training partners to ensure that the business meets all the set training standards and criteria
- Attend stakeholder meetings
- Deliver appropriate training to employees, learners, and other stakeholders involved on various topics
- Devise and utilize a scheme of work and lesson plans
- Maintain required training records
- Prepare for and facilitate learning, conduct assessments, post-course evaluations, and write reports
- Maintain accreditation and registration with quality assessment partners, current knowledge of related topics/fields of expertise – if applicable
- Keep updated with best practices, market trends, and new business opportunities
go to method of application »
The Main Purpose of the job
- The successful incumbent will be responsible to manage all food service-related activities which include managing 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 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.
- Hospital experience advantage.
- Strong knowledge of HSE is advantageous.
- Special diets knowledge is compulsory.
- Must have healthcare experience.
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.
- Exceptional Functions Skills.
- Ability to balance the budget and save on soft costs.
- Computer literate.
- HSE knowledge
Key areas of responsibility:
- Assist with managing daily operations of the assigned unit.
- Assist with implementation of the production process.
- Assist with managing food/labour costs.
- Overall understanding of HACCP.
- To develop and plan menus.
- Kitchen brigade management.
- Assist in the management of the strategic and day to day operations of the operation.
Method of Application
Use the link(s) below to apply on company website.
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Gmail
Yahoomail