Top Positions at Empact Group

Job Description

• The Food Safety Officer will be responsible for ensuring the implementation of health and safety policies and procedures within the organization. They will work closely with management and employees to promote a safe and healthy work environment.

Key Responsibilities:

• Customise, implement, and manage at a contract level, the company's Food Safety and Occupational Health and Safety Management systems.
• Work closely with the onsite management teams, leading from the front and addressing unsafe behaviours and practices.
• Oversee and verify the housekeeping, cleaning and sanitation in the facility.
• Ensure that all safe work procedures are communicated, and the staff are fully trained and competent.
• Ensuring all food deliveries are to specification.
• Investigate and ensure the close out of all incidents following investigative process and by conducting a Root Cause Analysis.
• Ensuring all equipment are maintained in a clean hygienic condition.
• Ensuring all temperature records and documentation are completed.
• Tool talks and lessons learnt are effectively communicated.
• Liaise with Client Quality department regarding non conformances and issues raised.
• Adhere to Company Business Code of Ethics and rules of confidentiality.

Qualifications and Experience

• Diploma or certificate in Occupational Health & Safety or related field.
• knowledge of HACCP, GMPs and GHPs.
• Strong knowledge of OHS Act, health and safety legislation and regulations, including OSHA standards.
• Valid Driver's Licence and at least 3 years driving experience.
• Excellent communication and interpersonal skills, with the ability to engage with employees at all levels.
• Strong problem-solving and decision-making skills, with the ability to prioritize tasks and meet deadlines.
• Proficiency in Microsoft Office and health and safety management software.
• Strong communication and report-writing skills.
• Attention to detail and a proactive approach to risk management.

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The Main Purpose of the job

• The successful applicant will be responsible for the preparation of food for daily kitchen production in order to provide quality food service.

Education and Experience required:

• Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
• Customer Service experience is essential
• Matric is essential
• Professional Cookery certificate will be an advantage

Knowledge, Skills and Competencies:

• Knowledge of and compliance with food safety standards.
• Customer service and communications skills
• Contribute to effective teamwork
• Special Diets
• Ability to work under pressure

Key areas of responsibility:

• Preparation of food for daily kitchen production
• Provide quality food service

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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.

Closing Date 31 August 2026

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The Main Purpose of the job

• The successful applicant will be responsible for managing the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations.
• The candidate will have oversight of the food production process, ensure exceptional client relations, the provision of a quality food service for clients and manage the execution of creative functions.

Education and Experience required:

• Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is preferred
• Experience in highly commercial and sensitive markets is compulsory
• Senior Catering Management experience in a hospitality/catering industry would be an advantage
• Implementation of change programmes, unit mobilization experience is advantageous
• Experience of working within brand guidelines to deliver results 
• Experience in costing, budgets, forecasts and invoicing is advantageous
• Proven experience in managing successful departments/teams
• Driver’s License is required

Knowledge, Skills and Competencies:

• In depth knowledge of the catering environment
• Knowledge of South African and industry-specific laws
• Exceptional customer service skills
• Excellent operations and people management skills
• Excellent communication skills
• Excellent problem-solving ability
• Ability to arrange exceptional functions
• Ability to balance the budget and save on soft costs
• Ability to draft and analyse reports
• Profit improvement skills an absolute must
• Ability to be innovative and creative

 Key areas of responsibility:

• Manage daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations
• Implement an effective and efficient food production process
• Provide great quality service to clients
• Manage the execution of creative functions
• Execute menu planning, standardisation, adoption and costing
• Monitor the kitchen to ensure the cooks are using standardized recipes and quality of food is of the highest standard
• Oversee daily bookkeeping procedures including capturing of issues, sales, stock, banking, etc.
• Effectively manage and monitor gross profit as per the budgeted targets
• Ensure minimum & maximum stock levels are maintained
• Ensure the electronic meal ordering system is fully functional and utilised optimally
• Effectively manage HSE daily to ensure all records are up to date
• Effectively manage people (i.e. staffing – workforce planning, payroll administration, leave management, performance management)
• Effectively manage the Customer Experience (through surveys and using data to improve the service offering)
• Ensure strict adherence of service levels according to the client service level agreement

Closing Date 31 August 2026

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Purpose of the Role

• We’re looking for a dynamic Assistant Catering Manager to join our catering team. This is your opportunity to combine culinary expertise with meaningful service in a healthcare environment.
• 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.

Education and Experience required:

• 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.

Key Areas of responsibility:

• 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.

Closing Date 24 August 2026

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Main purpose of the job:

• The incumbent will be responsible to manage dietetic food services within the hospital kitchen in conjunction with the Manager, as well as manage all Health and Safety Audits.

Desirable education and experience:

• Tertiary qualification in Dietetics
• At least 2 years relevant experience
• Previous Dietetics experience within a hospital environment is advantageous
• Experience in hygiene control
• Experience in menu analysis
• Experience in therapeutic diets
• Computer literate (MS Office)

Knowledge, skills and competencies:

• Good knowledge of catering practices within a hospital environment
• Excellent communication skills at all levels
• Good presentation skills
• Problem solving
• Multi-lingual, advantageous
• Ability to conduct on the job training with staff
• Professionalism
• Reliable, dependable
• Creative Flair
• Excellent customer services skills

Key areas of responsibilities:

• Monitor and manage hygiene control, menu analysis and therapeutic diets
• Monitor, uphold and manage hygiene standards at all times
• Advise Catering Team on nutritional principles
• Advise team with regards menu planning
• Advise team with regards dietary plans and diet modifications
• Advise team with regards food selection, food preparation and food quality
• Consult with Clinical Dieticians and Medical team to determine nutritional needs and diet restrictions of patients
• Ensure dietary norms are met

Closing Date 14 August 2026

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The Main Purpose of the job

• The successful applicant will be responsible to ensure that the quality of Pest Prevention and standards of productivity as set by the Company are achieved within the financial budget, client satisfaction/ business retention whilst upholding the company policies and procedures.

Education and Experience required:

• Matric
• Department of Agriculture P Qualification
• Fumigation (Commodities) would be an added advantage
• Minimum Two (2) years of Supervisory / Management experience in the Pest Control service industry is essential
• Exposure to Industrial Relations
• HACCP Experience
• Strong technical skills and industry knowledge will be an advantage
• Driver’s License

Knowledge, Skills and Competencies:

• Good numeric and administrative skills
• Good planning, leading, negotiation, and organizational skills
• Good interpersonal skills
• Well-groomed
• Proactive and takes initiative
• Excellent people management skills
• Computer literate (MS Office)
• Ability to work flexible hours as required

 Key areas of responsibility:

• To liaise directly with the Regional Manager.
• Responsible for compliance with all the regulations of the Occupational Health &
• Safety Act and any other regulation or Act that might refer to the matter of safety.
• To ensure that all Service Specialists are carrying out their service work as specified according to Company standards and that of the Department of Agriculture and HACCP requirements.
• Adequate control of all the vehicle information concerning the vehicles which the respective Regional Manager is responsible for to ensure those vehicles are operating cost-effectively.
• To ensure that all vehicles carry the prescribed range of preparations and equipment to complete the day's work.
• To ensure that all preparations are maintained and used correctly, and rotation of stock is practiced i.e. use of oldest stock first
• Ensuring that the correct implementation of the Disciplinary and Grievance Procedure is in place in the Region
• To appraise staff by way of verbal direction and performance appraisal for supervisory level and above.
• To adhere to Company policy and procedure (retrenchment, promotion, etc.)
• To prepare contingency plan for strikes and stay-away.
• Conducting Site Audits at HACCP & Netcare Clients.
• To carry out regular inspections at all sites and review and analyze complaints received.
• To attend regular meetings with major clients. Where these meetings need to be minute, this to be done and copies of the minutes distributed. All problems to receive prompt action.
• Continually look for ways of improving client contact and promote the Company’s full range of non-recurring business (specials) also to sell the Company’s full range of services.
• Ensure adequate control of overall equipment, including cellular phones, by fixed asset policies and procedures.
• Responsible for the ongoing training and development needs of all staff by identifying areas where training and development are needed and bringing these to the Human Resources Manager’s/Training Manager’s attention.
• To check that all work is programmed and executed as per the work schedule.
• To ensure that all worksheets and Service Reports and necessary administration documents are completed as per the company requirements and filed accordingly.

Closing Date 14 August 2026

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Main Purpose of the job:

• Successful incumbent in this role, will be focusing on food service and day to day operations in the kitchen, including menu planning, working on specialised diets, staff supervision functions and logistics.
• Catering Manager are required to understand budgets ensure compliance on health and safety standards (HACCP). Maintain good relations with clients and guarantee exceptional customer service.

Education and Experience required:

• 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

Knowledge, Skills and Competencies:

• Deep understanding of food hygiene, HACCP principles, and local health regulations.
• Comprehensive knowledge of food preparation, different cuisines, dietary restrictions, and standardized recipe scaling.
• Knowledge of business management, strategic planning, resource allocation, and profit margins.
• Understanding of different service styles (e.g., plated, buffet, cocktail) and catering equipment.
• Financial acumen to balance budgets, manage inventory, price menus, and minimize waste.
• Strong organizational and planning skills to synchronize vendors, staff, and event timelines.
• Experience with event management software, scheduling systems, and inventory POS tools.
• Exceptional verbal and written communication to coordinate seamlessly with clients, kitchen brigades, and front-of-house staff.
• Ability to lead, motivate, and delegate tasks effectively to kitchen and serving staff.
• High emotional intelligence to assess client needs, handle feedback, and exceed customer expectations.
• Quick, critical thinking to resolve unexpected issues under pressure.
• The capacity to multitask and ensure all meal services and event schedules are executed on time

Key areas of responsibility:

• 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

Closing Date 12 August 2026

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Job Description

• We are seeking to employ an experienced HR Business Partner. In this role you will play a crucial role in aligning our human resources strategies with business objectives.
• This position focuses on providing strategic HR support and guidance, fostering a positive work environment, and ensuring that HR practices are effectively implemented across the organization.

Key Responsibilities

• Act as a trusted advisor to management and employees, providing expert guidance on HR policies, procedures, and best practices.
• Collaborate with departmental leaders to develop and implement HR strategies that support organizational goals and enhance employee engagement.
• Drive talent management initiatives, including recruitment, onboarding, performance management, and succession planning.
• Conduct employee relations investigations, resolving conflicts and fostering a harmonious workplace culture.
• Analyze workforce data to identify trends and make informed recommendations for workforce planning and talent development.
• Ensure compliance with employment laws and regulations, maintaining up-to-date knowledge of changes in legislation.
• Design and implement training and development programs to support employee growth and skill enhancement.
• Support the development and roll-out of diversity and inclusion initiatives to promote a culture of respect and equity.

Requirements

• Proven track record in an HR Business Partner or similar role within a service-oriented industry.
• Strong understanding of HR concepts, employment law, and best practices in talent management and development.
• Excellent communication and interpersonal skills for building relationships at all levels of the organization.
• Demonstrable experience in conflict resolution and employee relations management.
• Strong analytical skills with the ability to use data to drive decisions and recommend solutions.
• Proficiency in HR software and MS Office Suite, with a focus on data management and reporting.

Preferred Qualifications

• HR degree or equivalent qualification; HR certification is advantageous.
• Experience in change management and organizational development initiatives.
• Background in employee engagement and retention strategies.
• Familiarity with the cleaning services industry and its specific HR challenges.

Closing Date 20 August 2026

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Job Description

• We are seeking to employ an experienced HR Business Partner. In this role you will play a crucial role in aligning our human resources strategies with business objectives.
• This position focuses on providing strategic HR support and guidance, fostering a positive work environment, and ensuring that HR practices are effectively implemented across the organization.

Key Responsibilities

• Act as a trusted advisor to management and employees, providing expert guidance on HR policies, procedures, and best practices.
• Collaborate with departmental leaders to develop and implement HR strategies that support organizational goals and enhance employee engagement.
• Drive talent management initiatives, including recruitment, onboarding, performance management, and succession planning.
• Conduct employee relations investigations, resolving conflicts and fostering a harmonious workplace culture.
• Analyze workforce data to identify trends and make informed recommendations for workforce planning and talent development.
• Ensure compliance with employment laws and regulations, maintaining up-to-date knowledge of changes in legislation.
• Design and implement training and development programs to support employee growth and skill enhancement.
• Support the development and roll-out of diversity and inclusion initiatives to promote a culture of respect and equity.

Requirements

• Proven track record in an HR Business Partner or similar role within a service-oriented industry.
• Strong understanding of HR concepts, employment law, and best practices in talent management and development.
• Excellent communication and interpersonal skills for building relationships at all levels of the organization.
• Demonstrable experience in conflict resolution and employee relations management.
• Strong analytical skills with the ability to use data to drive decisions and recommend solutions.
• Proficiency in HR software and MS Office Suite, with a focus on data management and reporting.

Preferred Qualifications

• HR degree or equivalent qualification; HR certification is advantageous.
• Experience in change management and organizational development initiatives.
• Background in employee engagement and retention strategies.
• Familiarity with the cleaning services industry and its specific HR challenges.

Closing Date 20 August 2026