Fresh Openings at Feedem

Minimum Requirements

• You will have completed a degree in supply chain management, coupled with more than 5 years experience in progressive sourcing, contract negotiation, and strategy development within the Hospitality industry.
• You will have proven experience in cost reduction, lead and execution of cross-functional initiatives such as risk assessments, RFQ criteria and supplier relations management programs.
• You will have excellent negotiations skills, excellence in terms of leading service and a motivational approach to internal staff leadership.
• A sound background in financial budget management, cost management and CAPEX alignment to corporate goals.
• You will have exceptional attention to detail, be analytical, communicate effectively and be results driven
• Willing to travel locally
• Valid driver’s license and own vehicle
• Understanding of, and experience working with local regulations including the Broad-Based Black Economic Empowerment (B-BBEE)
• You will have contactable references, a clear criminal and credit record and it is to be noted that all qualifications and career history will be verified.

Duties and Responsibilities

GENERAL RESPONDSIBILITIES: 

• Procurement strategies and delivery
• Good understanding of supply market, ability to understand and analyse relevant supply market dynamics and supplier capabilities.
• Ability to support end-to-end Procurement and Supply Chain activities in line with the Group-wide procurement policy.
• Implement and maintain best practices and continuous improvement initiatives which eliminate inefficiencies and enhance performance in the company’s supply chain
• Ensure all activities related to sourcing and procurement of necessary materials and supplies are carried out to meet operational, project and program demands to support short-, medium- and longer-term objectives.
• Ensure adoption of and adherence to Sustainability (ESG) principles
• Optimize spend, leverage the supply base, minimize risk, and ensure compliance with Internal Health & Safety policies, processes and regulatory standards.
• Sourcing
• Proactively identify and communicate changes in demand or business strategy to category procurement teams to mitigate penalties or supply shortages to the business
• Lead or support supplier performance management activities, ensuring accurate reporting against SLA’s, reviewing performance with project owner(s), stakeholders and suppliers and leading performance enhancement interventions as required

CUSTOMER FOCUS:

• Committed to understanding and exceeding our customers’ needs
• Developing trusted, reliable and collaborative relationships
• Consistently operating at the highest standards of service and delivery

Integrity:

• Being open and honest in everything we do
• Supporting our growth as an environmentally and financially sustainable business
• Making socially responsible decisions
• Treating all our stakeholders with respect
• Courageous in expanding existing and developing new markets
• Robust and thorough in analysis and decision making
• Confident to pursue appropriate financial return
• Forward thinking and ambitious

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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
• 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 correctly carry out instructions from Managers and within the set time limits

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Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 3 years managerial experience advantageous in the Retirement Sector
• Excellent food skills required 
• Computer proficiency 
• An understanding and knowledge 
• Good communication skills
• Unit administration skills
• Well presented and articulate
• 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 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

go to method of application »

Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience advantageous
• 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

go to method of application »

Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience in a Corporate sector
• Excellent food / culinary skills required 
• Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Good interpersonal skills 
• Strong admininistrative skills and attention to detail required
• Ability to build and maintain a motivated team in a dynamic environment
• Own transport & a valid driver's license required
• Be able to work weekends when required
• Have fuctions experience

Duties and Responsibilities

• 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.

go to method of application »

Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 3 years managerial experience advantageous in the Retirement Sector
• Excellent food skills required 
• Computer proficiency 
• An understanding and knowledge 
• Good communication skills
• Unit administration skills
• Well presented and articulate
• 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 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

go to method of application »

Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience advantageous
• 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
• Fully Vaccinated and medical clearance

Duties and Responsibilities

• 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)
• Take responsibility for all functions by organising, preparing & co-ordinating
• Management of all administration, finances, debtors, budgets, etc.
• Process paperwork and compile & understand weekly & monthly P & L
• Relationship building with the client and customers on a daily basis (essential)
• Stay abreast of latest food trends and best practice
• Oversee staff and payroll.
• Analyse and pre-empt client needs and possible complaints

go to method of application »

Qualifications    

• Matric
• Relevant qualification
• Must be computer literate (MS Office)
• 3 - 5 years’ experience in a similar role
• Strong in functions and events
• Drivers License

Duties and Responsibilities

• Oversee overall management, planning, and control of the functions and banqueting operation - maintaining 5-star standards set by both the company and the client within agreed budgetary limits.
• 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