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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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The Main Purpose of the job
The successful applicant will be responsible for the preparation of food for daily kitchen production in order to provide quality food service.
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
Key areas of responsibility:
- Preparation of food for daily kitchen production
- Provide quality food service
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The Main Purpose of the job
Reporting to the Unit Manager, the incumbent will be responsible to ensure that all food and beverage areas are fully stocked, and the working environment is clean and tidy. You will be responsible for serving all food and beverages within a timely manner and attend to customer requests to ensure they have a great customer experience.
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.
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Job Summary:
We are seeking a skilled and dedicated Sculler to join our team. The Sculler will be responsible for rowing a sculling boat, both for recreational and competitive purposes. They will possess exceptional rowing skills, physical endurance, and possess a strong passion for rowing. As a Sculler, the incumbent will play a vital role in promoting the sport and representing our organization with professionalism and dedication.
Responsibilities:
- Efficiently row a sculling boat using appropriate techniques and form.
- Conduct regular training sessions to improve rowing skills, endurance, and overall performance.
- Participate in organized competitions, showing commitment to the sport and striving for excellence.
- Ensure proper maintenance and care of sculling equipment, including boats, oars, and other related equipment.
- Uphold safety standards while operating the sculling boat, following all rules and regulations set by the organization and related governing bodies.
- Develop a comprehensive understanding of rowing tactics, strategies, and the competitive landscape to make informed decisions during races and training sessions.
- Collaborate with coaches and fellow rowers to create effective training plans and implement new techniques or strategies.
- Serve as a positive role model for junior or novice rowers, providing guidance, support, and inspiration.
- Actively contribute to the development of the rowing community, including participating in club events, fundraisers, and community outreach programs.
- Maintain a strong commitment to personal fitness, both on and off the water, by following a dedicated workout and nutrition plan.
- Continuously strive to improve personal rowing skills and performance through self-reflection, feedback from coaches, and mentorship opportunities.
Qualifications:
- Extensive experience and skill in sculling rowing, with a proven track record of successful performances in competitions.
- In-depth knowledge of rowing techniques, tactics, and equipment, along with the ability to adapt to different water conditions and boat types.
- Excellent physical fitness and stamina, with the capability to perform physical exertion for extended periods.
- Strong understanding of safety protocols and ability to assess risks and address emergency situations while on the water.
- Exceptional communication and teamwork skills, enabling effective collaboration with coaches, teammates, and other stakeholders.
- Flexibility to adapt training schedules to accommodate seasonal changes, competitions, and organizational requirements.
- Possess excellent time management and organizational skills, ensuring the ability to balance training, competitions, and other commitments.
- Demonstrated commitment to professional conduct, integrity, and sportsmanship, acting as a representative of the organization both on and off the water.
- CPR and first aid certification preferred.
- A valid boating license or equivalent certification may be required, depending on the jurisdiction of operation.
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The Main Purpose of the job
Serving customers in a polite and friendly manner, offering coffee choices, basic food preparation, cashiering and taking an active part in any unit sales promotion.
Education and Experience required:
Matric is essential.
- Customer Service experience is essential.
- Experience in a similar role would be an advantage.
Knowledge, Skills and Competencies:
- Knowledge of coffees and coffee beverages.
- Knowledge of basic food preparation.
- Communication skills.
- Ability to work with cash.
- Ability to work autonomously and as part of a team.
Key areas of responsibility:
- To provide polite and friendly service to all customers.
- To prepare basic food items.
- Attend to the till and deliver a great customer service experience.
- Promote sales and specials to clients.
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The Main Purpose of the job
To perform a variety of tasks associated with food production, front of house services and any general support required with regard to all Health & Safety and Food Safety regulations.
Education and Experience required:
- Working experience in Hospitality Industry is essential
- Matric essential
- Customer service experience is an advantage
- Food and Beverage or Culinary Arts qualification would be an advantage.
Knowledge, Skills and Competencies:
- Knowledge of basic food preparation
- Communication skills
- Takes pride in personal appearance and hygiene
- Passionate about delivering a world class service to our clients and customers
Key areas of responsibility:
- Perform a variety of tasks associated with food production
- General support required front and back of house
Apply
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Purpose of the role:
The incumbent will be responsible to manage assigned unit in accordance with sector strategy, contract specifications and statutory Regulations as well as ensure overall efficient and effective management of the unit to provide a great quality Foodservice. To develop and plan menus, establish recipes and food purchase specifications, coordinate, execute, supervise and evaluate all the food production activities of a fast-paced operation. The incumbent needs to be flexible in terms of hours worked.
Education and Experience:
- Relevant Tertiary qualification in hospitality or the relevant experience in the industry
- At least 3-5 years’ experience in the same or similar position
- Senior Management experience within the catering sector would be advantageous
- Strong financial acumen
- Experience in highly commercial and sensitive markets
- Experience of working within budget guidelines to deliver results
- Experience in costing, budgets, forecasts and invoicing is advantageous
- Proven experience in managing successful teams in a unionised environment
Key Areas of Responsibility:
- Manage daily operational issues relevant to the business
- Manage diverse team
- To ensure that the facility adheres to all requirements in line with statutory Health, Safety and Environmental policies
- Manage the catering service facility optimally in order to surpass client and customer expectations
- Attend all relevant meetings with client and management team and ensure communication to relevant parties
- Ensure staff is adequately trained and adhere to Empact and client processes and procedures
- Manage and monitor service level agreements and continuously strive to improve service offering
go to method of application »
The Main Purpose of the job
The successful applicant will be responsible for the preparation of food for daily kitchen production in order to provide quality food service.
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
Key areas of responsibility:
- Preparation of food for daily kitchen production
- Provide quality food service
go to method of application »
We are currently looking for an experienced Storekeeper to join our team, the successful candidate will administer and control stock, liaise directly with the supplier and staff as well as supervise the store associate.
Desirable education and experience:
- 2 Years of Experience working in a logistics environment
- Matric
- Experience working in a hospitality environment would be preferred but not essential as training will be provided
- Work smart experience will be an advantage
- Supervisory experience would be an advantage
Knowledge, Skills, and Competencies:
- Computer literacy
- Ability to work with numbers and calculations
- Planning and organization skills
- Time management skills
- Communication skills
- Ability to work autonomously and under pressure
- Ability to delegate
Key areas of responsibility:
- Place orders and liaise with suppliers upon approval of Project/ 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 Stock take
- 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/Catering Manager and Catering Supervisors
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Empact Group is recruiting for a Finance Administrator. The role will be responsible for enabling operations through efficient execution of duties and collaboration across the unit.
Key areas of responsibility:
- Data capturing of invoices and proof of deliveries
- Scanning, save on S-Drive invoices and send them to head office for IR
- Attaching POD’s to PO’s
- Checking and filtering active purchase orders
- Uploading of bank statements
- Following up on outstanding orders/ GR IR account
- Archiving of no longer active purchase orders,
- Receiving POD’s from stores for both cleaning and hygiene account and ensure that the documentation is complete
- Assisting on auditing duties as stipulated by the manager
- Relieving on reception duties
- Preparation of journal sheets
Desirable education and experience:
- Matric/Grade 12
- Working knowledge of Microsoft Office
- Computer and Administration
- SAP or fair knowledge of SAP operating system
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We are currently looking for an experienced Storeman to join our team, the successful candidate will administer and control stock, liaise directly with the supplier and staff as well as supervise the store associate.
Desirable education and experience:
- 2 Years of Experience working in a logistics environment
- Matric or Logistics qualification
- Experience working in a hospitality environment would be preferred but not essential as training will be provided
- Work smart and SAFRON experience will be an advantage
- Supervisory experience would be an advantage
- A valid driver’s license
Knowledge, Skills, and Competencies:
- Computer literacy
- Ability to work with numbers and calculations
- Planning and organization skills
- Time management skills
- Communication skills
- Ability to work autonomously and under pressure
- Ability to delegate
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/ Catering Manager and Supervisors
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Main Purpose of the job:
The successful applicant will be responsible for the facilities of the assigned business units Including reactive and preventative maintenance within the required timeframes, and with a strong focus on customer service and attention to detail with reporting and financial transactions. .
Education and experience:
- Matric/Grade 12
- Minimum 5 Years of experience in customer service within a technical environment
Knowledge, Skills, and Competencies:
- Customer service
- Incident/request logging and management
- Strong fault finding / problem solving ability
- Communication skills and negotiation skills
- Time Management
- Attention to detail especially with regard to financial accounts
- Understanding of debtors and creditors process
Key areas of responsibility:
- Incident logging and management
- Preventative and reactive maintenance
- Procurement and budget management
- Occupational health and safety
- Client satisfaction
Additional considerations:
- Driver’s License (advantageous)
- In good health - sites require extensive walking ability
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Job Summary:
The Production Chef is responsible for overseeing the daily kitchen operations and ensuring the efficient production of high-quality food products in accordance with established recipes, standards, and health regulations. The individual in this role will lead a team of kitchen staff, manage food inventory, and ensure timely delivery of food orders.
Responsibilities:
- Plan, coordinate, and supervise the production of food items, ensuring adherence to recipes, portion control, and quality standards.
- Lead and manage a team of kitchen staff, including chefs, cooks, and dietary aides, by providing training, guidance, and performance evaluations.
- Monitor and maintain cleanliness, organization, and sanitation of the kitchen area, ensuring compliance with health and safety regulations.
- Oversee and control food inventory, ensuring proper storage, labeling, and rotation of ingredients to minimize waste and spoilage.
- Collaborate with the purchasing department to maintain adequate stock levels of food and supplies, and avoid any disruptions in production.
- Conduct regular inspections of equipment and utensils, ensuring proper functioning and coordinating repairs or replacements as needed.
- Develop and update recipes, menus, and production methods to improve efficiency, quality, and customer satisfaction.
- Address any customer complaints or concerns regarding food quality and ensure prompt resolution.
- Stay updated on industry trends, new techniques, and culinary innovations to enhance food offerings and maintain competitiveness.
- Uphold company values and standards in food preparation, presentation, and customer service.
- Adhere to food safety and hygiene standards, including temperature regulations, allergen control, and cross-contamination prevention.
- Collaborate with other departments, such as purchasing, sales, and management, to facilitate efficient operations and achieve business goals.
Requirements:
- Proven experience as a Production Chef or similar role, preferably in a high-volume food production environment.
- Degree or diploma in Culinary Arts, Food Science, or related field is preferred.
- Extensive knowledge of food preparation techniques, kitchen management, and health and safety regulations.
- Strong leadership skills, with the ability to motivate and supervise a diverse team.
- Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines.
- Proficient in managing food inventory, minimizing waste, and controlling costs.
- A creative approach to menu planning and recipe development.
- Exceptional attention to detail and a commitment to maintaining quality standards.
- Strong communication and problem-solving skills.
- Ability to work under pressure in a fast-paced environment.
- Flexibility to work evenings, weekends, and holidays as required.
- Knowledge of industry trends, new ingredients, and cooking techniques is an asset.
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The Main Purpose of the job
The successful applicant will be responsible for managing the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations. The candidate would implement the food production process, a great quality food service for clients and manage the execution of creative functions.
Education and Experience required:
- Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is compulsory
- Minimum 3 Years of experience in a similar role
- Experience in highly commercial and sensitive markets is compulsory
- Project Management experience in a hospitality/catering industry would be an advantage
- Implementation of change programmes, unit mobilization experience is advantageous
- Experience of working within brand guidelines to deliver results
- Experience in costing, budgets, forecasts and invoicing is advantageous
- Proven experience in managing successful departments/teams
- Driver’s License is required
Knowledge, Skills and Competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry-specific laws
- Customer service skills
- Management skills
- Communication skills
- Ability to arrange exceptional functions
- Ability to balance the budget and save on soft costs
- Ability to draft and extract reports
Key areas of responsibility:
- Managing daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations
- Implementation of the food production process
- Provide great quality service to clients
- Manage the execution of creative functions
- Menu planning, standardisation, adoption and costing
- Monitor the kitchen to ensure the cooks are using standardized recipes and quality of food is of the highest standard
- Daily bookkeeping procedures on worksmart – capturing of issues, sales, stock, banking’s etc.
- Managing the Food GP’s as per the budgeted targets
- Cash Handling – weekly banking to be balanced for pick up for G4S
- Managing the unit’s budgets to ensure that the budgeted targets are met monthly
- Implementation of minimum & maximum stock levels to controls stock days
- Electronic Meal ordering system to be fully functional and implemented within the unit
- Managing the HSE daily to ensure all records are up to date
- Managing People (i.e. staffing – workforce planning, payroll administration, leave management, performance management)
- Managing Customer Experience (through surveys and using data to improve the service offering)
go to method of application »
Purpose of the role:
- The successful applicant will be responsible for the smooth operation of functions as well as production, maintain consistency in all menu items and assist with monitoring inventory and communicating needs to the catering manager.
Education and Experience:
- Matric is essential
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 2 Years’ experience working as a Functions chef is compulsory
- Experience with stock control, ordering and receiving
- Food skills essential
Key Areas of Responsibility:
- Oversee smooth operation of Functions
- Responsible for food functions
- Maintain consistency for all menu items
- Assist with monitoring inventory and communicating needs to the catering manager
go to method of application »
The Main Purpose of the job
The successful incumbent will be responsible to assist with all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding of HACCP.
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.
- Special diets knowledge is compulsory.
Knowledge, Skills and Competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining.
- Knowledge of South African and industry-specific laws.
- Customer Service Skills.
- Management Skills.
- Communication Skills.
- Exceptional Functions Skills.
- Ability to balance the budget and save on soft costs.
- Computer literate.
- HSE knowledge
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
Method of Application
Use the link(s) below to apply on company website.
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