Vacancies at Empact Group

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
• Experience in a Hotel environment 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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Education and experience required:

• Matric
• Business Administration qualification is advantageous.
• Must have at least 2 years bookkeeping experience
• Customer relations experience
• Minimum of 1 year experience working on WorkSmart

Key areas of responsibilities:

• To accurately and efficiently execute daily capturing utilizing the Worksmart system
• General Admin duties such as typing and filing.
• Weekly and Monthly stock take
• Capturing of stock-takes
• Assisting with Debtors & Creditors
• Spot checking of depot stock-takes if required.
• Responsibility for cash ups and banking
• Ordering of daily stock items
• Understanding par levels and adhering to them
• Data capturing
• Assisting with monthly price changes
• Assisting with monthly purchasing code changes
• Processing of claims in a timeously fashion
• Confirming prices with suppliers

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Job Description

• Assistant Catering Manager in a healthcare facility supports the planning, coordination, and execution of food services to ensure high-quality, nutritious meals are provided to patients, staff, and visitors.
• They assist in menu planning, oversee food preparation and service, maintain hygiene and safety standards, and manage kitchen staff.
• Additionally, they help monitor budgets, maintain inventory, and ensure compliance with dietary regulations.
• Strong leadership, organizational skills, and a commitment to providing excellent food service in a healthcare environment are essential for success in this role.

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Job Description

• Head Cook in a healthcare facility plays a crucial role in ensuring the preparation of nutritious and well-balanced meals that meet dietary requirements and health standards.
• They oversee kitchen operations, manage food inventory, and ensure compliance with hygiene and safety regulations.
• Additionally, the successful candidate would supervise kitchen staff, plan menus in collaboration with dietitians, and maintain high-quality food service for patients, staff, and visitors.
• Strong leadership, attention to detail, and knowledge of special dietary needs are essential for success in this role.

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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.

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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
• Experience in a Hotel environment 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

go to method of application »

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
• Experience in a Hotel environment 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

go to method of application »

Education and Experience required:

• Matric
• Working experience in Hospitality environment
• Customer Service experience
• Min of 2 years’ experience in the same role

Knowledge, Skills and Competencies:

• Customer service and communications skills
• Knowledge of basic mathematics
• Good analytical skills

Key areas of responsibility:

• To provide a friendly and professional service to all customers and clients
• You will be responsible for serving all food and beverages within a timely manner and attend to customer requests in order to ensure they have a great customer experience.
• To support the Unit Manager in all areas in order to deliver a great customer experience.
• To excel in the areas of operational excellence, financial performance and customer / client satisfaction to achieve company and client objectives within all Company policies, procedures and guidelines
• Taking responsibility for ensuring that all food and beverage areas are fully stocked, and the working environment is clean and tidy.

go to method of application »

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
• Experience in a Hotel environment 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