New Job Openings at Feedem

Minimum Requirements

• Tertiary culinary Degree or Project Management Qualificcation.
• Previous 8 -15 years managerial experience in the B&I or Corporate sector advantageous
• Excellent food skills required.
• Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
• Strong admin skills
• Ability to build and maintain a motivated team in a dynamic environment
• Own transport & a valid driver's license 

Duties and Responsibilities

• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
• Understand and maintain all financial aspects of the business – budgeting, forecasting.
• Weekly visits to units according to time plan which is to be handed to Operations Manager during the preceding week. Clients to be
• visited while calling at the units. Prepare and present SLA and/or agreements with clients as required.
• Comprehensive checking of all weekly returns compiled by unit management. Training and guidance to ensure management complete administration accurately.
• Unit visit objectives to include increase turnover, staff motivation, retention and organic growth. Restructure staffing and staffing levels to obtain optimum efficiency.
• Adherence of all close-off dates as per present system regarding administration systems and information received from the units.
• Spot stock and cash check on at least one unit per week.
• Implementation of the company administration manual as well as regular meetings at contracts regarding matters delegated to you on an ongoing basis.
• To assist/attend functions as and when required.
• Assist Sales team with tenders/ proposals and rebids.
• Assist/co-ordinate kitchen upgrades.
• Client entertainment and relationship building.
• Co-ordinate client/customer and surveys and consequent follow-ups.
• Attend catering forum/ canteen committee meetings or management meetings as required.
• Conduct monthly catering managers meeting.
• Attend a selection of catering unit monthly meetings.
• To report and take action where appropriate, on any complaints, accident, theft, loss, damage, fire, or unfit food.

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Minimum Requirements

• Relevant culinary qualifications
• Minimum 3 years A la Carte Experience
• Own transport and drivers licence preferable.
• Well organized and motivated self-starter
• Ability to work under pressure.
• Must be willing to work overtime/weekends.
• Good verbal/written communication skills
• Must have a creative mind to share with the team.

Duties and Responsibilities

• To ensure meals, functions & menus are up to standard and in line with the budget
• Source quality local ingredients
• Have an excellent palate and cooking skills
• Candidate will be responsible for la carte menu & function catering.
• Must effectively manage the kitchen production area.
• Assist with menu creation and costings, as well as budgeting for specials events.
• Providing excellent & correct food orders to guests/clients.
• Enforce and monitor all health and safety standards.
• Do monthly stock take and kitchen administration.
• Must be able to run the pass

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Minimum Requirements

Skills and Competencies    

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

Qualifications    

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

Duties and Responsibilities

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

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Minimum Requirements

• Matric or Matric equivalent
• Chef Qualification
• Formal Catering/Hospitality Qualification
• Food production and menu planning
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Interpersonal skills: Client/customer interface, Managing Group process & Communication skills
• Strong admin skills
• Computer literate
• Ability to build and maintain a motivated team in a dynamic environment
• Staff training

Experience

• Previous managerial experience in the catering sectors: Retirement, Education, Corporate, Healthcare
• Operational Standards: Performance management, Financial analysis, Computer proficiency & Human Resources
• Able to travel to various locations in and around the greater Cape Town area
• Able to travel frequently away from home and at short notice
• Own transport & valid driver’s license essential

Duties and Responsibilities

• To relieve in Catering units in the absence of the unit manager.
• To ensure that a complete handover is done, that all money is handed over and signed for and that a completed handover manual is received and discussed.
• To ensure that Unit GP is maintained as before relief 
• Complete and handover report to District Manager and Human Resources on each unit at the end of your period of relief, i.e. no later than one week after departure.Hand over all relevant information, keys, money, etc. appropriate to the unit to the unit’s manager on departure.
• To ensure the provision of quality food and service to meet the requirements of the Company. This includes all meals, functions and resale items.
• To plan and cost menus, making sure that budgetary limits and prescribed meal specifications are adhered to.
• To ensure that housekeeping & laundry requirements are met, as per the contract.
• To ensure correct and timeous completion of all administrative work. Weekly papers to be ready for collection by specified time.
• To ensure staff records are up to date and kept in accordance with Company and Statutory requirements.
• To ensure effective security and safety in all areas under your control, including hygiene.
• To be aware of and respond to the needs of your staff, including induction, monitoring performance, coaching and ensuring that development training is effected.
• To carry out on-the-job training as requested by the Company.
• To ensure that regular fire drills are held, evacuation procedures are understood and effected.
• To complete and submit all necessary, relevant documentation in the event of fire, theft, burglary, accident or injury.
• To ensure that staff are clean and correctly dressed at all times.
• Manage subordinates complying with Company and Statutory procedures.
• To practise and be seen to be practising good employee relations.
• To constantly be aware of the needs of the client and customer, continuously striving to create the right environment.
• To wear the prescribed Company uniform at all times when on duty.
• To attend to client/customer complaints satisfactorily.
• To attend meetings and training courses as and when required.
• To perform any other reasonable duties requested by management.

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Minimum Requirements

• Matric / Grade 12 or equivalent
• Culinary Qualification will be advantageous
• 2-5 years' experience and proven record in a hotel or restaurant kitchen environment
• Ability to work within a team

Duties and Responsibilities

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

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Minimum Requirements

• Previous management experience essential
• 5 years previous experience in a food service and an industrial kitchen an advantage
• Grade 12/ Matric required
• Culinary Qualification advantageous
• Good client liaison & interpersonal skills
• Staff management abilities
• Strong admin & computer skills (Excel)
• Own transport and valid driver’s license
• Ability to communicate in both Afrikaans and English
• Good people skills
• Must be able to work independently
• Neat and very well organized
• Attention to details

Duties and Responsibilities

• Able to run a shift and/ or take responsibility in the absence of the Catering Manager
• Supervise the Kitchen staff
• Oversee Food Production – Daily Meal Offerings
• Have experience in Menu Planning & Costings will be required
• Staff Management & Training – Able to impart skills and empower staff
• To have a Better Buying experience - Procurement System
• To be able to do Stock taking and Quality Control
• To be able to do Ordering and Issuing of stock
• Maintain high standards of Hygiene & Safety
• Adhoc Admin Duties
• Shift and Weekend Work is required

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Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience  in a hospital/healthcare.
• Excellent food skills required and resale experience.
• Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
• Strong admin skills
• Ability to build and maintain a motivated team in a dynamic environment
• Own transport & a valid driver's license required
• Must be willing to work public holidays and weekends when necessary
• Good people management skills and a working knowledge of staff discipline 
• Strong administrative skills Good demonstrable catering knowledge with respect to dietary requirements in a hospital
• Must have a good bed side manner and empathetic approach
• Must speak English and Zulu would be a distinct advantage  

Duties and Responsibilities

• To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
• Understand and maintain all financial aspects of the business – budgeting, forecasting.
• Understand and implement company standards, policies and procedures in line with legislation.
• Ensure Quality Control is in accordance with the Company standards.
• Oversee Cash Management (control of debtors, stock checks and cash checks etc)
• Oversee staff and payroll.