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.
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Key Responsibilities:
- Develop and implement integrated procurement and service delivery strategies aligned with business objectives.
- Manage supplier selection, contract negotiations, and performance monitoring to ensure quality, cost-effectiveness, and reliability.
- Manage requirements of allocated supplier categories in accordance with budgetary provisions.
- Manage and optimise cost base increases, rebates, and discounts.
- Maintain adequate database of alternative suppliers to manage business continuity ensuring supply chain stability
- Oversee the timeous delivery of goods and services as per service level agreements and address escalations of supplier issues.
- Consult with service providers to address orders which have been escalated for resolution.
- Provide data relevant to allocated categories for monthly and quarterly procurement reports.
- Manage deviation requests from normal SCM (Supply Chain Management) procedures for goods and services.
Manage tender processes to ensure compliance to the Procurement Policy:
- Facilitate the adjudication of tenders and make recommendations to the panel for approval of the final award of tender.
- Provide guidance and advice on tender evaluations and ensure alignment to internal processes.
- Participate in contract negotiations with strategic vendors in collaboration with the Legal department and respective internal departments and provide recommendations for approval.
- Maintain professional and ethical relationships with suppliers ensuring ongoing stakeholder management.
- Coordinate procurement activities across multiple service lines (hygiene, cleaning, pest control, and food services).
- Collaborate with operations and finance teams to ensure alignment between procurement and operational requirements.
- Analyse spend data to identify savings opportunities and improve procurement efficiency.
- Ensure compliance with company policies, B-BBEE requirements, and industry regulations.
- Identify, onboard EME’s (Exempted Micro Enterprises) and QSE’s (Qualifying Micro Enterprises) and develop Enterprise Development beneficiaries to graduate to Supplier development.
- Management of allocated categories ensuring onboarding and spending with suppliers in the six areas defined by the preferential procurement scorecard.
- Drive innovation and sustainability within the supply chain and service delivery processes.
- Manage strategic relationships with key category suppliers, ensuring regular communication at multiple levels.
- Facilitate quarterly strategic supplier meetings with senior management.
- Develop and manage relationships with the divisional operations teams, to ensure supplier SLA delivery and any challenges are being addressed timelessly
- Facilitate any changes to service / product contracts for suppliers following approval, in consultation with internal stakeholders and service providers.
- Manage contractual matters in the procurement of goods and services across allocated categories.
- Renew or adjustment contracts prior to contract expiry date, ensuring compliance to contract close-out, extension, or renewal processes.
- Manage supplier compliance against Group framework, including supplier requirements and authorization of exceptions where supplier requirements are not met
- Report against procurement compliance and governance metrics using the Group framework.
Minimum Requirements:
- Bachelor’s Degree in Supply Chain Management, Procurement, Business Management, or a related field.
- Minimum of 5–8 years’ experience in procurement or integrated services management, preferably in a multi-service environment.
- Strong negotiation, supplier management, and contract administration skills.
- Excellent understanding of operational processes within hygiene, cleaning, pest control, or food service sectors.
- Strong analytical and reporting skills with proficiency in ERP systems (e.g. SAP, Sage, or similar).
- Proven ability to lead cross-functional teams and manage multiple priorities in a fast-paced environment
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Desirable education and experience:
- 2 Years of work experience
- 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
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
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Education and Experience required:
- Matric essential
- Customer service experience is an advantage
- Proven working experience as a cleaner in corporate environment would be an advantage
Knowledge, Skills, and Competencies:
- Knowledge of cleaning chemicals and supplies
- Communication skills
- Takes pride in personal appearance and hygiene
Key areas of responsibility:
- Perform a variety of tasks associated with food production
- General support required front and back of house
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What We’re Looking For:
- Minimum 2 years’ experience as a Cook in a contract catering environment
- Matric qualification
- Strong customer service skills
- Professional Cookery certificate
- Experience in a hotel kitchen
- Ability to work effectively under pressure.
- Team player with good communication skills.
What You’ll Do:
- Prepare food for daily kitchen production.
- Ensure all meals are delivered to the highest quality standards.
- Adhere to food safety and hygiene regulations.
- Accommodate special dietary requirements.
- Work collaboratively as part of a kitchen team.
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What You’ll Need:
- Relevant tertiary qualification in Food & Beverage Services or Culinary Arts
- Minimum 5 years’ progressive culinary/kitchen management experience
- Proven experience working within budget guidelines to deliver results
- In-depth knowledge of the catering environment
- Strong financial acumen with proven budgetary and food cost control skills
What You’ll Do:
- Develop and plan menus that inspire and delight
- Establish recipes and set food purchase specifications
- Coordinate, supervise, and evaluate all food production in a fast-paced environment
- Assist in managing the strategic and day-to-day kitchen operations
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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.
go to method of application »
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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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
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Desirable education and experience:
- 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
- Must be computer literate
- Experience with stock control, ordering and receiving
- Health care experience is advantageous
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
- To ensure portion control, preparation and storage methods thereby avoid waste and keep costs down
- Delivering excellent service
- To assist in all food production areas with basic food preparation in accordance with menu cycle requirements
- To assist in completion of relevant paperwork reproduction and wastage sheets, cleaning records, etc
- To help with regular stock takes as and when required
- To maintain temperature records as required and to report any variance
- Analyse and manage effectively all in unit costs
- All food wastage to be recorded and minimised
- Be prepared to assist colleagues in a willing and positive manner including assisting with other duties as required
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What You’ll Need:
- Relevant tertiary qualification in Food & Beverage Services or Culinary Arts
- Minimum 5 years’ progressive culinary/kitchen management experience
- Proven experience working within budget guidelines to deliver results
- In-depth knowledge of the catering environment
- Strong financial acumen with proven budgetary and food cost control skills
What You’ll Do:
- Develop and plan menus that inspire and delight
- Establish recipes and set food purchase specifications
- Coordinate, supervise, and evaluate all food production in a fast-paced environment
- Assist in managing the strategic and day-to-day kitchen operations
go to method of application »
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)
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
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Key Responsibilities:
- Lead and manage the kitchen staff, including hiring, training, evaluating, and scheduling.
- Plan and create menus that are innovative, appealing, and meet dietary requirements.
- Prepare and cook high-quality meals, ensuring taste, presentation, and food safety standards are met.
- Manage inventory, including ordering and stocking ingredients and supplies.
- Oversee food preparation and supervise cooking processes to maintain consistency and quality.
- Monitor portion sizes and ensure proper utilization of ingredients to minimize waste.
- Enforce health and safety regulations and maintain cleanliness standards in the kitchen area.
- Collaborate with management and staff to develop new recipes and techniques.
- Develop and implement cost-saving strategies while maintaining food quality.
- Stay updated with industry trends, new ingredients, and cooking techniques.
- Maintain a positive and professional kitchen environment that fosters teamwork and motivation.
Education and Experience required:
- Proven experience as a Head Cook or similar role
- Excellent culinary skills and knowledge of various cooking techniques, flavor profiles, and presentation.
- In-depth knowledge of food safety, sanitation standards, and proper handling of kitchen equipment.
- Strong leadership and communication skills to effectively manage and motivate a kitchen team.
- High level of creativity and ability to create innovative menus and dishes.
- Ability to work in a fast-paced environment, handle pressure, and meet tight deadlines.
- Superb organization and multitasking skills.
- Ability to adapt and modify menus based on dietary requirements and customer preferences.
- Knowledge of inventory management practices and ability to analyze food cost and control expenses.
- Certification from a culinary school or relevant culinary qualification is preferred.
- Physical stamina and ability to stand for long periods and lift heavy objects.
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Education and Experience:
- Matric / Grade 12 (Bachelor's degree advantageous)
- At least 5 years’ experience in the services industry with a minimum of 2 years in a regional or multi-unit management role
- Experience in the food industry will be advantageous
- A good understanding of budgeting and profit & loss accounts
- Exposure to industrial relations on a shop floor level
- Proven track record of meeting and exceeding sales targets and operational goals
- Excellent problem-solving and decision-making abilities
- Proficiency in Microsoft Office Suite and other relevant software applications
- Flexibility to travel regularly within the region
- A good working knowledge of HSE
- Healthcare experience required
Key Areas of Responsibility:
- Authorize monthly wage input documents, new engagements, terminations and pay rate changes
- Develop and implement strategies to drive revenue growth and increase profitability
- Manage Unit/Catering Managers to ensure operational issues relevant to the business are resolved
- Manage units to ensure profitability, sustainability as well as secure future business
- Ensure contractual obligations are met and manage contracts within Service Level Agreements
- Manage and support diverse teams of clients to ensure realisation of strategic goals
- Facilitate training and development of Catering Managers in order to improve service offerings and maintain relevance
- Ensure labour force planning is adequately done and managed in relation to budget
- Ensure unit costs and expenditure, within region, are tightly managed
- Ensure fixed and other assets are managed and regularly audited
- Manage and exceed client expectations in line with statutory Health, Safety and Environmental policies
- Accurately manage all the financials of each unit with the support of the unit or project Manager
- Attend all relevant meetings with clients and management teams and ensure communication to units
- Regularly meet with the client to ensure success of the contract
- Keep clients up to date in relation to progress made or areas of concerns
- Continuously build the relationship with the client
- Must have the ability to engage with union officials at the highest level
- Stay informed on industry trends and market conditions to inform decision-making and strategic planning.
go to method of application »
Education and Experience Requirements:
- A relevant tertiary qualification in food and beverage services, hospitality, or culinary arts is preferred.
- A minimum of 10 years of experience in hospital catering is essential.
- Proven experience in competitive and sensitive markets is mandatory.
- Project management experience within the hospitality or catering industry is advantageous.
- Experience with implementing change programs and unit mobilization is beneficial.
- Familiarity with working within brand guidelines to achieve outcomes.
- Experience in costing, budgeting, forecasting, and invoicing is a plus.
- Demonstrated ability in managing successful teams or departments.
- A valid driver's license is required.
Key areas of responsibilities:
- Manage daily operations of the unit in line with sector strategy, contract terms, and statutory requirements.
- Oversee the implementation of efficient food production processes.
- Deliver exceptional quality service to clients.
- Manage and coordinate the execution of creative functions and events.
- Lead menu planning, standardization, adoption, and costing.
- Ensure kitchen staff adhere to standardized recipes and maintain high food quality.
- Oversee daily bookkeeping, including capturing sales, stock management, and banking.
- Monitor and manage gross profit to meet budget targets.
- Maintain optimal stock levels.
- Ensure the efficient use and functionality of the electronic meal ordering system.
- Oversee health, safety, and environmental compliance, ensuring records are up to date.
- Lead workforce planning, payroll administration, performance management, and leave management.
- Enhance the customer experience through feedback and data-driven improvements.
- Ensure adherence to client service level agreements to maintain high service standards.
go to method of application »
Education and Experience Requirements:
- A relevant tertiary qualification in food and beverage services, hospitality, or culinary arts is preferred.
- A minimum of 10 years of experience in hospital catering is essential.
- Proven experience in competitive and sensitive markets is mandatory.
- Project management experience within the hospitality or catering industry is advantageous.
- Experience with implementing change programs and unit mobilization is beneficial.
- Familiarity with working within brand guidelines to achieve outcomes.
- Experience in costing, budgeting, forecasting, and invoicing is a plus.
- Demonstrated ability in managing successful teams or departments.
- A valid driver's license is required.
Key areas of responsibilities:
- Manage daily operations of the unit in line with sector strategy, contract terms, and statutory requirements.
- Oversee the implementation of efficient food production processes.
- Deliver exceptional quality service to clients.
- Manage and coordinate the execution of creative functions and events.
- Lead menu planning, standardization, adoption, and costing.
- Ensure kitchen staff adhere to standardized recipes and maintain high food quality.
- Oversee daily bookkeeping, including capturing sales, stock management, and banking.
- Monitor and manage gross profit to meet budget targets.
- Maintain optimal stock levels.
- Ensure the efficient use and functionality of the electronic meal ordering system.
- Oversee health, safety, and environmental compliance, ensuring records are up to date.
- Lead workforce planning, payroll administration, performance management, and leave management.
- Enhance the customer experience through feedback and data-driven improvements.
- Ensure adherence to client service level agreements to maintain high service standards.
Method of Application
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