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  • Posted: Jan 15, 2025
    Deadline: Not specified
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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.
    Read more about this company

     

    Kitchen Supervisor - Pretoria

    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 »

    Systems Engineer - Sandton

    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 »

    Assistant Catering Manager (Healthcare) - Benoni

      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 »

    Cook - Benoni

    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 »

    Executive Chef (Healthcare) - JHB

    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 »

    Catering Manager (Healthcare) - JHB

     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 »

    Executive Chef - Midrand

    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 »

    Electrician - Midrand

    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 »

    Project Manager (Healthcare) - Pretoria

    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 »

    Cook - Pretoria

    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 »

    Storeman(Healthcare) - Sandton

    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 »

    Junior Technical Supervisor

    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 »

    Lease Manager - Thabazimbi

    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

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