Never pay for any CBT, test or assessment as part of any recruitment process. When in doubt, contact us
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.
Read more about this company
Education and Experience required:
- Matric is essential
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 2 Years’ experience of progressive/kitchen management is compulsory
- Experience with stock control, ordering and receiving
Knowledge, Skills and Competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry specific laws
- Management Skills
- Communication Skills
- Computer literate
Key areas of responsibility:
- Oversee smooth operation of kitchen production
- Maintain consistency for all menu items
- Assist with monitoring inventory and communicating needs to the catering manager
go to method of application »
Education and Experience:
- Bachelor’s degree in computer science, Information Technology, or a related field.
- Minimum of 5–7 years of experience in IT leadership roles, with expertise in cybersecurity and enterprise architecture.
- Strong technical background in IT infrastructure management and support.
Key Responsibilities:
- Design and implement network systems, servers, storage, and other IT infrastructure
- Monitor and maintain the performance of systems, troubleshoot issues, and provide solutions
- Collaborate with various departments to understand their technology needs and requirements
- Create and maintain technical documentation for systems and processes
- Implement security measures to protect company data and systems
- Evaluate and recommend new technologies to improve efficiency and performance
- Provide technical support and training to staff as needed
go to method of application »
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.
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 »
Education and Experience:
- Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
- Food and Beverage or Culinary arts qualification
- Matric
- Must be able to do batch cooking in a hospital environment
- Experience in hospital environment is advantageous
Key Areas of Responsibility:
- Contribute to the efficient running of the kitchen by producing and presenting food of the highest quality
- Supporting the kitchen team with general duties.2
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.
Other requirements:
- Own Car and Drivers Licence Essential
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 »
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.
Knowledge, Skills and Competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining.
- Knowledge of South African and industry-specific laws.
- Excellent customer service skills.
- Excellent people management skills.
- Exceptional communication and stakeholder management skills
- Exceptional functions management skills.
- Ability to balance the budget and save on costs.
- Computer literate.
Key areas of responsibility:
- Managing daily operations of the assigned unit.
- Implementation of the production process.
- Managing food/labour costs
- Overall understanding of HACCP
- Events management
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.
Other requirements:
- Own Car and Drivers Licence Essential
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 »
Education and Experience required:
- N4 - N6 Electrical Engineering
- Electrical Trade Test (Section 26D or 13)
- Operating on MV Networks License
- Three phase Wireman’s License
- Generator maintenance (Advantageous)
- UPS Maintenance (Advantageous)
- Exposure to a Battery management system & Heating, ventilation, and air conditioning
- Licenced and registered with the Department of Labour
Key areas of responsibility:
- Monitoring and maintenance of all Commercial & Centre critical infrastructure
- Performing planned / preventative / predictive maintenance of all infrastructure
- Be able to work and assist Handy with HVAC electrical reticulation.
- Design, Read and address electrical drawings/ Schematics.
- Fault detection of critical infrastructure
- Switching and isolation of MV and LV equipment
- Installing and commissioning of new plant
- Daily walk arounds and inspections of electrical and mechanical systems and equipment
- Wiring of electrical control panels
- Offering technical support at Data Centre by performing electrical system , configuration, and troubleshooting to ensure optimum operations.
- Monitoring system processes to ensure smooth operations.
- Evaluating heating and cooling systems to ensure they are operational and can meet equipment temperature conditions.
- Comply to working methods ensuring that all client SLA and MSA’s are achieved.
- Monitor customer network servers and storage systems to ensure uptime and efficient resolution of issues,
- Ensure that all the Electrical requests from the clients are attended to with sense of urgency.
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.
Other requirements:
- Own Car and Drivers Licence Essential
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 »
Education and Experience:
- Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
- Food and Beverage or Culinary arts qualification
- Matric
- Must be able to do batch cooking in a hospital environment
- Experience in hospital environment is advantageous
Key Areas of Responsibility:
- Contribute to the efficient running of the kitchen by producing and presenting food of the highest quality
- Supporting the kitchen team with general duties.
go to method of application »
Desirable education and experience:
- 2 Years of Experience working in a logistics environment
- Matric and Logistics qualification advantageous
- Experience working in a hospitality environment would be preferred but not essential as training will be provided
- Systems and supervisory experience will be an advantage
- A valid driver’s license
Knowledge, Skills, and Competencies:
- Computer literacy
- Ability to work with numbers and calculations
- Planning and organization skills
- Time management skills
- Communication skills
- Ability to work autonomously and under pressure
- Ability to delegate
Key areas of responsibility:
- Place orders and liaise with suppliers upon approval of Project/Assistant 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 Stocktake
- 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/Assistant Catering Manager and Catering Supervisors
go to method of application »
Education and experience required:
- Matric is essential
- Completed level N1 to N3 in electrical, mechanical, or civil engineering.
- Have worked in the capacity of a semi-skilled electrician, plumber, or basic civil works.
- Minimum of 3 years of supervisory experience
- Must have experience in Business Administration (SHE, Finance, Planning, Quantity Surveying & QA/QC)
- Valid Driver’s Licence.
Key areas of responsibilities:
- Conduct site inspections daily to ensure the upkeep of housing assets, office blocks, and change houses
- Inspection on the completion of work order assignments as logged daily on Planon software module, acceptance and verification of Job Card Diaries
- Maintain and log reactive maintenance via Planon software module
- Scrutinizing quotations as per the pricing schedule
- Measuring and writing of scope of works in Bill of Material format
- Quality control inspection on project works/renovations
- Consolidating of defect list housing assets, office blocks, and change houses
- Progress reporting every week on reactive maintenance, projects, and renovations
- Manage the planned maintenance system
- Manage statutory schedules.
- From time to time perform standby and overtime duties as required
- Shutdown planning.
- Conduct in-coming, in-process and final inspection and testing for on-site activities in accordance with Inspection and Test Plans and Checklists, Safe Work Method Statements and the results are recorded.
- Ensure that work is carried out in accordance with current codes, standards, operation & maintenance manuals, specifications, drawings
- Ensure that all processes are carried out by qualified tradesmen in accordance with approved procedures, Work Cover and Safe Work Method Statements
go to method of application »
Education and qualification background:
- Grade 12
- Bachelor’s degree in business administration or equivalent
- Knowledge of fair housing laws and regulations.
- Certificate in Property Management, Hospitality or Administration in the related field
- Knowledge of Property Management Systems
Key Areas of responsibility:
- Develop and implement leasing strategies to attract and retain tenants.
- Coordinate property showings and conduct tours for prospective tenants.
- Screen and qualify potential tenants to ensure they meet leasing requirements.
- Negotiate and finalize lease agreements in accordance with company policies.
- Maintain accurate records of leasing activity and tenant information.
- Conduct regular inspections to ensure adherence to safety standards.
- Coordinate with social services or counselling teams if residents need additional support
- Address tenant inquiries and resolve any issues or concerns in a timely manner.
- Provide information about local events, amenities, and services available to residents,
- Collaborate with property management team to ensure properties are well-maintained and meet tenant expectations.
- Monitor market trends and competitor activity to make informed decisions about rental pricing and promotions.
- Develop and maintain relationships with real estate agents, brokers, and other industry professionals to maximize leasing opportunities.
- Stay informed about local rental laws and regulations to ensure compliance.
Method of Application
Use the link(s) below to apply on company website.
Build your CV for free. Download in different templates.