Latest Opportunities at IFS International Facilities Services

Key Responsibilities:

• To manage the site services to clients in accordance with agreed client service standards and within budgetary limits.
• To ensure optimal management of all site resources in accordance with Company standards and policy and in compliance with health, safety, quality and risk best practice and regulatory requirements.
• Operational Management: Manage and take responsibility for closing out all operations liaison with Head and Regional Offices.
• Manage catering, housekeeping and laundry operations in accordance with client service standards; Company key performance indicators and site targets.
• Oversee the menu preparation and implementation and its implications for the budget and stock ordering and storage.
• Ensure maximum profitability of the site.
• Site Administration Management.
• Health and Safety compliance.
• Maintenance management on site.
• Stock control facilitation.
• Marketing and client relations.
• Effective staff management.
• Effective teamwork and self-management.

Key Requirements:

• At least 12 years’ experience in a related environment (preferably feeding in excess of 500 people) of which 5 should be in a senior camp management capacity with demonstrable competence in the strategic, business and commercial aspects of the management role.
• Drivers licence.

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Job Summary

To manage risk management, technical food safety, occupational health and safety and quality compliance on the site(s) to ensure that the site(s) meet/s local statutory, client and corporate requirements. To provide QHSE direction, advice and support to the site management team(s).

To drive the implementation of all site-based health, safety, and environmental (HSE) programmes and standards.

Key Responsibilities:

• Ensure that QHSE is correctly incorporated into documented management systems and procedures.
• Manage QHSE programmes to ensure that effective programmes are in place to reduce risk to employees.
• Act as an advisor to the site management team regarding both technical and strategic QHSE considerations and risks.
• Drive the implementation of QHSE projects and programmes and ensure integration with standard operations.
• Define, manage and monitor QHSE performance standards.
• Develop and provide training to site staff and managers across the broad spectrum of quality, health, safety and the environment.
• Research and drive the implementation of QHSE best practice, not just compliance.
• Compile and implement a robust annual QHSE audit coverage plan to maintain strict QHSE compliance and drive continuous improvement, including conducting scheduled and ad hoc inspections.
• Monitor the accumulative performance of departments during in house and external audits and inspections and provide structured guidance and support in areas of concern.
• Conduct site food safety audits and daily inspections of refrigeration and food storage, preparation and serving practices.
• Manage and coordinate governmental and client health and safety inspections and/or incident investigations.
• Hold individuals and managers formally accountable for non-compliance through effective and unbiased issuance of non-conformances, supported by coaching and training.
• Manage and maintain a database of accident, near miss and incident records; including on-going trend analysis of data to identify potential areas for learning and recommend actions to the site management team.
• Ensure that all incidents and near misses are reported strictly as per protocols.
• Provide health and safety update reports, detailed analytics, incident statistics and supporting information to site management and corporate QHSE, as required.
• Identify and implement opportunities for improvement in tracking and reporting procedures.
• Ensure that fire prevention and emergency procedures are formulated and implemented.
• Ensure that a site contingency plan is in place.
• Conduct workplace and job specific hazard analysis to identify potential safety, health and environmental (HSE) hazards; determine the risks associated with these hazards; and develop and implement appropriate risk control measures.
• Evaluate the effectiveness of risk control measures and recommend changes.
• Maintain the site risk register.
• Conduct post incident investigations in order to identify root causes and determine appropriate preventative and corrective action.
• Ensure that all accidents are investigated correctly and effectively and identify associated corrective actions.

Key Requirements:

• Relevant degree in safety (preferably including a focus on food safety) and/or quality management.
• ISO, BRC and HACCP experience.
• A minimum of 8 years' experience in an FMCG environment with at least 3 years in a management role.
• Valid drivers' licence.

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Job Details

The Head Chef role is to provide specialised food preparation and presentation oversight and management to the catering operation. To design and refresh menus in accordance with contract specifications, quality standards and nutritional value. To ensure professional food preparation, flavouring and presentation. To ensure hygienic standards are maintained in the food production process. To provide training and on-the-job capacitation of the chefs and cooks.

Key Responsibilities:

• Develop and review the recipes used on site, ensuring nutritional balance and health.
• Design menus to prevent menu fatigue, promote the IFS brand and recognise the meal requirements of the client considering the ethnic and cultural mix of residents; and work with the catering manager(s) to determine food supply requirements.
• Manage the food presentation and create decorative food displays.
• Design function menus based on specific site requirements and supervise the preparation and presentation of the meals.
• Check the quality of raw materials to ensure that standards and specifications are met.
• Discuss food preparation issues with the catering manager(s), dieticians/nutritionists, and food preparation staff.
• Focus on the consumption of menu dishes during and after meal intervals to adjust menu requirements, as needed.
• Instruct, coordinate, and supervise the chefs and cooks in the cooking, garnishing and presentation of food.
• Monitor the quality of dishes at all stages of preparation and presentation.
• Prepare, season, and cook specialty foods and complex dishes.
• Ensure that all special diet meals are prepared in accordance with the nutritional requirements.
• Work closely with catering managers to ensure a smooth and efficient meal service.
• Review finished meals for quality and presentation before serving.
• Ensure that proteins are defrosted in the correct prescribed manner as per the relevant SOP.
• Ensure that sufficient ingredients are requested in terms of the number of persons to be fed and according to menu specifications.
• Monitor portion sizes in accordance with Company standards and client specifications.
• Record stock deliveries from stores into production and verify correct quantities received, including investigating and reporting discrepancies or shortfalls.
• Maintain food and equipment inventory.
• Ensure compliance with food handling and sanitation standards.
• Train and develop culinary staff on IFS recipes and equip them to meet food preparation standards on a consistent basis.
• Train culinary staff on the fundamentals of good cooking and presentation.
• Ensure that culinary staff understand the food preparation and presentation procedures.
• Conduct daily production meetings with key staff as per the SOP, as well as prestart meetings with production staff on the production, menu, recipes, and completion times.
• Train staff on the Standard Operating Procedures that serve to guide their approach to work.
• Manage staff performance in order to establish opportunities for development and harness strengths.

Key Requirements:

• Recognised culinary tertiary qualification.
• At least 10 years food preparation or production planning experience in hotels with at least 3 years classified as a culinary subject matter expert.

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Job Summary 

The purpose of this role is to plan, organise and manage the overall catering function on the site including the kitchen and the dining room. To ensure client expectations are met in terms of food, hygiene and service standards.

Key Responsibilities:

• Ensure that costing and issue sheets are captured daily and furnished to the Camp Manager for approval.
• Monitor food costs and GP's on the management accounts in accordance with the site budget and ensure that SMC forecasted GP's are in line with actual daily GP's.
• Monitor participation per meal and use it to forecast meal quantities to prevent stock over issues.
• Oversee the menu planning and implementation according to budget and client specifications and the translation into stock requirements.
• Ensure stock orders are placed one month in advance with the Supply Planner, including supporting documentation.
• Ensure that all meals are cooked and made in accordance with menu specifications and approved recipes.
• Ensure that the menu cycle is correctly followed and that orders take logistics challenges and time constraints into account and that the 60-day menu cycle is adhered to.
• Organise and manage special functions on behalf of the client.
• Manage the catering staff work schedule including the daily per shift attendance of staff and overtime management in accordance with the site budget.
• Ensure all catering and kitchen equipment is in working order and that a preventative maintenance plan is in place and adhered to in accordance with the HSEQ or site-specific reporting template.

Key Requirements:

• Recognised qualification in Catering and Hotel Management.
• 8 years catering experience in an industrial kitchen of which 4 years should be at supervisory or management level.

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Key Responsibilities:

• Establish and maintain a system of housekeeping that ensures all accommodation is appropriately prepared and maintained for clients.
• Inspect and verify that client facilities have been prepared in accordance with approved checklists.
• Formulate checklists for use by subordinates to ensure standardised and effective performance of responsibilities and provision of quality accommodation.
• Oversee the planning of task and employee work schedules.
• Monitor and report on equipment utilisation.
• Manage the activities of laundry attendants engaged in examining and sorting articles to be cleaned, according to colour, fabric, dirt content, and cleaning technique required.
• Manage and oversee the laundry operations to ensure achievement of service standards.
• Inspect contents (furniture, fittings and linen) of accommodation to identify replacements, if required.
• Manage housekeeping and laundry consumables and update stock control registers and balance records with daily usage of items.
• Assist with the scheduled stocktake responsibilities with regard to consumables and fixed assets.
• Establish and monitor the implementation of duty rosters to ensure that hygiene and other health and safety issues are appropriately managed.
• Regularly inspect accommodation, housekeeping, laundry and ablution facilities for conformity with health and safety policies, procedures and checklists to ensure compliance with legislative requirements and Company standards.
• Investigate complaints about services or equipment and take all necessary corrective action.

Key Requirements:

• Hospitality diploma.
• 7 years' hospitality industry experience
• At least 2 years in a supervisory or managerial role.