Top Roles at Feedem

Job Advert Summary    

• We are recruiting for a Assistant Store Manager to maintain the storage and safekeeping of goods in our units. The Store Manager will receive goods from suppliers, and ensure goods are stored correctly and appropriately, track the movement of goods and will be be responsible for all paperwork relating to the receiving and dispatching of goods. 

Minimum Requirements    

Skills and Competencies

• Good knowledge of the catering environment
• Good knowledge of Health and Safety policies and processes relevant to the catering industry
• Strong judgement and problem solving skills
• Excellent people skills
• Strong interpersonal and communicative skills (verbal and written)
• Flexibility with regards to working hours
• Attention to detail
• Client service orientated
• Business management principles
• Fully computer literate
• Able to handle with multifaceted issues for problem solving
• Able to operate with little Supervision
• Flexible in terms of working hours (shifts & weekends)

Qualifications    

• National Senior Certificate (Matric)
• 2-3 years’ experience in a similar position
• Minimum of 3 years as a Storeman in catering environment
• Computer literacy Advanced MS Excel and MS Word
• Proven costing & stock control/store keeping experience is essential.
• Financial acumen
• Excellent people and customer service skills
• Must have Clear Criminal Record

Duties and Responsibilities    

• Manage & keep accurate records of all inwards goods
• Order materials/consumables as required for production.
• Perform stock checks and report on stock levels
• Ensure materials and equipment are ready for upcoming projects
• Unpacking deliveries/checking deliveries
• Keep store clean and tidy
• Develop a relationship with suppliers and source best price
• Develop tools budget and manage/reduce repair spend/cost

Closing Date    

• 2026/06/19

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Job Advert Summary    

• We are recruiting for a Cook to prepare meals and carry out duties to the requirements and satisfaction of the company and the client.

Minimum Requirements    

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

Duties and Responsibilities    

• To liaise with Managers 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 ensure that shifts are commenced on time and that the correct clean uniforms are worn at all times.
• To correctly carry out instructions from Managers and within the set time limits.
• To assist in the preparation of any dishes when necessary and to assist in the cleaning of any area in the kitchen when requested to do so.

Additional Duties:

• To relieve and assist in other areas and departments if and when necessary.
• To attend meetings and training courses as required.
• To observe the Company Rules and Regulations at all times.

Closing Date    

• 2026/06/19

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Job Advert Summary    

• We are recruiting for a creative and proficient Cook in all aspects of food preparation, to overseeing and maintain complete control of the kitchen. The Cook will be responsible for planning and directing food preparation and modifying menus or create new ones that meet quality standards of the Unit.

Minimum Requirements    

• Proven experience as cook
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)
• Ability to follow all sanitation procedures
• Ability to work in a team
• Very good communication skills
• Excellent physical condition and stamina
• High school certificate or equivalent; certificate from a culinary school will be an advantage
• With minimum of 3 years experience

Duties and Responsibilities    

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
• Cook halaal food in various utensils or grillers
• Check food while cooking to stir or turn
• Ensure great presentation by dressing dishes before they are served
• Keep a sanitized and orderly environment in the kitchen
• Ensure all food and other items are stored properly
• Check quality of ingredients
• Monitor stock and place orders when there are shortage

Closing Date    

• 2026/05/26

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Job Advert Summary    

• We are recruiting for a Catering Manager for our Industrail client.  The Catering Manager will be responsible for guiding the kitchen staff perform to efficiently, whilst establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff in Canteen environment.  Ensure high quality of food preparation, presentation and service is up to Feedem standards by meeting all quality/star grading standards in all areas of responsibility.

Minimum Requirements    

• Must have Tertiary culinary qualification or Chef diploma 
• Must have Previous 3 years managerial experience in a Retirement Sector 
• Special diet knowledge
• 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

Duties and Responsibilities    

• Leadership and Team Management 
• Ensure staff performance meets operational efficiency goals.
• Monitor daily tasks and key perfomance indicators (KPIs)
• Delegate tasks to optimize staff workflow and minimize overtime.
• Request approval from Project Manager for overtime or staffing changes.
• Financial and cash management 
• Ensure all cash is reconciled daily and reported weekly.
• Monitor budget variences and inform District Manager of any discrepancies 
• Operations and administration 
• Monitor stock variances 
• Ensure reports are completed on time and submitted to the Regional Office.
• Customer Service Excellence.
• Monitor customer complaints and log resolutions.
• Delegate customer feedback tasks to front of house staff.

Closing Date    

• 2026/05/26

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Job Advert Summary    

• We are recruiting for a  Food Specialist who will focus on developing employee expertise by designing, delivering and evaluating training programms that improve specific skills and knowledge. 

Minimum Requirements    

Skills and Competencies    

• Must possess future fit skills such as adaptability, creativity, growth mindset, design thinking, resourcefulness and change resiliency.
• Excellent culinary skills with a creative approach to menu planning
• Strong leadership and communication skills
• Ability to work in fast-paced environments and manage multiple priorities.
• Strong analytical skills to evaluate promotion effectiveness and market trends
• High level Computer literacy including the ability to use various software applications for menu planning, inventory management and marketing analysis
• Innovative thinking and the ability to present new and creative ideas

Qualifications    

• Tertiary Education in Culinary Arts / Hospitality Management / Food Marketing or related field.
• 3 years + National Senior Management experience
• Minimum of 3 years’ experience in a culinary leadership role, preferably in a multi-location setting
• Proven experience in menu development and cost management
• Strong knowledge of Food Safety Regulations and best practices
• Experience in developing and promoting internal food promotions
• Demonstrated ability to identify and implement market trends in culinary offerings
• Strategic planning and implantation on a national level

Duties and Responsibilities    

• As this is a brand new position, the ideal candidate would bring a wealth of knowledge and experience to develop and grow the role.
• Stay informed and updated on market food trends, emerging cuisines and consumer preferences to maintain a competitive edge
• Conduct market research to identify and capitalize on new food trends and opportunities for menu innovations
• Experiment with new recipes and the latest cooking techniques to keep menus fresh and exciting
• Ensure innovative and refreshed menu offerings, recipe development and promotions regularly
• Collaborate with Regional Food Specialist Team and Management to design and implement diverse menus that cater to various dietary preferences and trends for all inhouse sectors
• Analyse food costs and adjust menus to optimize profitability
• Perform Audits and Crits as scheduled and provide backup to the Operations Teams.
• Assists in analysis of customer ratings of food and dining service and propose recommendations for service improvement to management
• Accuracy and eye for detail to ensure that sites are performing and upholding the companies standards (Uniforms, FOH Display, Menu Display, trending Décor, Marketing & Promo Material)
• Partner with the marketing team to develop and promote internal promotions and special offerings
• Create and implement seasonal and event-based promotions to drive sales, customer engagement and profitability
• Analyse the effectiveness of promotions and adjust strategies accordingly
• Liaison between Operations / Purchasing and All Support Departments
• Coordinate the testing of samples, conduct inspections
• Evaluation of new products in collaboration with the Procurement Team
• Provide effective support to Operations by performing detailed research and analysis to include product cost and consumption comparisons, compiled by the Food Specialist team
• Develop & Maintain a Culinary recipe database (Menu Bank) with input from relevant Specialists, Dietician and the Procurement Department
• Manage deadlines and deliverables (including menus/revamp/contract retention/new contracts) to ensure all elements of the project are delivered on schedule, per the timelines set by marketing and operations, this includes new unit openings and/or revamps
• Managing challenging deadlines and ensuring productivity within the team
• Execute and align departmental strategies with that of the company’s strategic plans and goals
• Create and maintain an inclusive working environment for the team as to prevent team members from working in isolation from other stakeholders
• Mentor and coach to upskill staff, assist with on the job training, for example, customer service, food safety and basic skills
• Coordinate with scheduling the department to assist with events, proposals and presentations
• Develop Standard Operating procedures, to streamline kitchen operation and site openings

Closing Date    

• 2026/05/29

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Job Advert Summary    

• We are recruiting for a Storeman to maintain the storage and safekeeping of goods in our units. The Storeman will receive goods from suppliers, and ensure goods are stored correctly and appropriately, track the movement of goods and will be be responsible for all paperwork relating to the receiving and dispatching of goods. 

Minimum Requirements    

Skills and Competencies

• Good knowledge of the catering environment
• Good knowledge of Health and Safety policies and processes relevant to the catering industry
• Strong judgement and problem solving skills
• Excellent people skills
• Strong interpersonal and communicative skills (verbal and written)
• Flexibility with regards to working hours
• Attention to detail
• Client service orientated
• Business management principles
• Fully computer literate
• Able to handle with multifaceted issues for problem solving
• Able to operate with little Supervision
• Flexible in terms of working hours (shifts & weekends)

Qualifications    

• National Senior Certificate (Matric)
• 2-3 years’ experience in a similar position
• Minimum of 3 years as a Storeman in catering inviroment
• Computer literacy Advanced MS Excel and MS Word
• Proven costing & stock control/store keeping experience is essential.
• Financial acumen
• Excellent people and customer service skills

Duties and Responsibilities    

• Manage & keep accurate records of all inwards goods
• Order materials/consumables as required for production.
• Perform stock checks and report on stock levels
• Ensure materials and equipment are ready for upcoming projects
• Unpacking deliveries/checking deliveries
• Keep store/laboratory clean and tidy
• Conducting laboratory and field testing
• Produce clear field and laboratory records
• Ensure all tool/gear are tested and tagged
• Develop a relationship with suppliers and source best price
• Develop tools budget and manage/reduce repair spend/cost

Closing Date    

• 2026/05/29

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Job Advert Summary    

• Feedem is looking for a dietitian interested in food service.  The dietitian will be involved in different catering sectors, including hospital-, retirement-, school- and corporate sectors. 

Minimum Requirements    

• Registered dietitian at HPCSA
• Own transport and willing to travel
• Excellent interpersonal and communication skills
• Good presentation skills
• Multi-lingual will be an advantage
• Experience as a dietitian in food service and/or hospital dietetics will be an advantage

Duties and Responsibilities    

• Training of catering managers and kitchen staff on the implementation and preparation of special diets and other nutrition related areas
• Training of hospital ward hostesses on therapeutic diets, health and safety, hostess duties and serving skills
• Monitoring of meals served on sites
• Planning, compilation and analysis of menus with an emphasis on therapeutic diet menus
• Participating in wellness initiatives, including group presentations
• Consulting with medical teams in the hospital and retirement sector, to advise catering managers on implementation of therapeutic menus for individuals
• Collaborating with food specialists to develop new offerings aimed at improvement of health

Closing Date    

• 2026/06/13

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Job Advert Summary    

• We are currently recruiting for a Payroll Administrator who will be based in Bellville. 

Minimum Requirements    

• Above average excel knowledge
• Basic understanding of payroll taxations
• Certificate in payroll administration 
• Between 5 and 8 years solid payroll processing experience essential
• Must have Sage 300/ SAP experience

Duties and Responsibilities    

• Accurately upload New Employee information and salary package on the payroll system.
• Ensure New Employee starter packs that are received from our units are completed correctly and that no documents are outstanding before capturing information on the payroll system. 
• Ensure accurate processing of payroll input (new engagements, terminations, changes in beneficiaries, linking of provisions and provident fund deductions etc.
• Ensure leave is accurately processed and up to date
• Reconcile payments and submit all third-party schedules before their due dates 
• Scrutinise inputs to ensure correct documentation is received in terms of all leave applications, changes to rates of pay, etc
• Prepare a control sheet with all total earnings and ensure Nett pay reconciles to payroll and bank file for upload
• Deal with queries on all aspects of payroll and benefits.
• Strict adherence to reporting deadlines and to conform to the management requirements of managers.

Closing Date    

• 2026/06/13

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Job Advert Summary    

• We are recruiting for a Chef to overseeing and supervising production of food for our organisation. Works closely with Catering Manager to promote the company’s culture, mission and philosophy. 

Minimum Requirements    

Skills and Competencies

• Managerial experience, overseeing a team of at least 10 staff and more
• Menu planning
• Costings/stock control/ordering etc
• Computer literate (excel formulas etc)
• Strong judgement and problem solving skills
• Strong interpersonal and communicative skills (verbal and written)
• Flexibility with regards to working hours
• Attention to detail
• Client service orientated
• Business management principles
• Excellent food/Chef skills and background
• Drivers license and vehicle
• Experience working with different diets

Qualifications    

• Relevant tertiary qualification and/or equivalent in the food industry
• Minimum matric
• Minimum of 2 years of experience in kitchen preparation and cooking.

Duties and Responsibilities    

• Analyse recipes to assign prices to menu items, based on food and overhead costs.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Check the quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Determine how food should be presented, and create decorative food displays.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Plan, direct, and supervise the food preparation and cooking activities of multiple units
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• May be required to assist with any other duties that may be outside scope of responsibility
• Hands on involvement with the focus of improving the cooking and overall standards of meals served
• Ability to carry out on the job training with cooks for the unit
• Introduction of new trends in the industry that will uplift the standards and reduce cost of sales without affecting quality

Closing Date    

• 2026/06/12

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Job Advert Summary    

• We are recruiting for a Functions Manager, to oversee overall management, planning and control of the functions and banqueting operation - maintaining 5 star standards set by both the company and the client within agreed budgetary limits. 

Minimum Requirements    

Skills and Competencies    

• Computer proficiency.
• Strong communication skills verbally and written
• 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
• Culinary qualification
• Must be computer literate (MS Office)
• 3 - 5 years’ experience in a similar role
• Strong in functions and coordination
• Computer Literate

Duties and Responsibilities    

• Oversee overall management, planning, and control of the functions and maintaining 5-star standards set by both the company and the client within agreed budgetary limits.
• Manage all client events, quoting on function requirements 
• 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

Closing Date    

• 2026/06/12