Vacant Jobs at Feedem

Job Advert Summary    

• We are recruiting for a Senior 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 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    

• 2026/02/14

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Job Advert Summary    

• We are recruiting for a Assistant Catering Manager.  
• The Assistant 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.  

Minimum Requirements    

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience advantageous in a full facility contract 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 Own transport & a valid driver's license

Duties and Responsibilities    

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen Attend and give updates at weekly staff meeting
• Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to To ensure the company image is projected through excellent client relationships, quality of service, product and productivity.
• Understand and maintain all financial aspects of the business – budgeting, forecasting. Understand and implement company standards, policies and procedures in line with legislation.
• Ensure Quality Control is in accordance with the Company standards.
• Oversee Cash Management (control of debtors, stock checks and cash checks etc)
• Oversee staff and payroll. prevent food waste, making sure that all health and safety regulations are achieved
• To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
• To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
• Control hygiene and supervision of kitchen cleaning Production planning

Closing Date    

• 2026/02/14

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Job Advert Summary    

• We are recruiting for a Senior Catering Manager with experience in the Retirement Sector who 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.  
• 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    

• Tertiary culinary qualification or Chef diploma.
• Previous 8 years managerial experience advantageous in the Retirement Sector 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
• Own transport & a valid driver's license

Duties and Responsibilities    

• Responsible for all aspects of meal preparation, clean-up, and general upkeep of the kitchen Attend and give updates at weekly staff meeting
• Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to To ensure the company image is projected through excellent client relationships, quality of service, product and productivity. Understand and maintain all financial aspects of the business – budgeting, forecasting. Understand and implement company standards, policies and procedures in line with legislation.
• Ensure Quality Control is in accordance with the Company standards.
• Oversee Cash Management (control of debtors, stock checks and cash checks etc)
• Oversee staff and payroll. prevent food waste, making sure that all health and safety regulations are achieved
• To ensure that all menus are calculated correctly to obtain maximum gross profit, and actively increasing the units profitability
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes
• To ensure that all stocks are ordered to the correct quantities, quality and price, and to ensure expenses are within budgeted limits
• Control hygiene and supervision of kitchen cleaning
• Maintain chefs office ie filing, typing of memos, issues, placing orders, food costing Production planning

Closing Date    

• 2026/01/27

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Job Advert Summary    

• We are recruiting for a Assistant Catering Manager for maternity cover. The ACM will oversee overall management, planning and control of the functions and Kitchen operation in conjuction with the Catering Manager. 

Minimum Requirements    

Skills and Competencies    

• Culinary Qualification advantageous
• Experience as a Assistant Cateriing in a very Healthcare envorinment 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 Relevant qualification Must be computer literate (MS Office)
• 3 - 5 years’ experience in a similar role Strong in functions and coordination

Duties and Responsibilities    

• Oversee overall management, planning, and control of the functions and Kitchen operation - Manage all client events, quoting on function requirements and function bookings.
• 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    

• 2026/02/20