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.
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
go to method of application »
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
go to method of application »
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
go to method of application »
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.
go to method of application »
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 »
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.
go to method of application »
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
go to method of application »
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
go to method of application »
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
go to method of application »
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.
go to method of application »
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
Use the link(s) below to apply on company website.
Build your CV for free. Download in different templates.
Gmail
Yahoomail