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We provide a wide range of catering and associated services to clients in all industries. Outsourcing your catering services to us will allow you to focus on your core business while benefiting from our expertise. This will improve your economies of scale, infrastructure and ability to add instant capacity to your organization.
From executive dining to ex...
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Minimum Requirements
Skills and Competencies
- Demonstrate leadership, innovation & commitment
- Ability to produce high volume of work in a timely manner which is accurate, complete and of high quality
- Interpersonal and communication skills (verbal and written)
- Strong financial/business acumen and understanding of food cost and labour efficiencies
- Computer literate
- Organising and planning skills
- Team player that is production driven
- Knowledge sharing culture - able and willing to do hands on skills training at units
- Great Time-keeping and excellent food skills
- Strong in functions
- Relationship building - network and keep a good line of communication open with clients
- Strong client and customer service skills (customer centric)
- Disciplinary procedures knowledge / Basic HR & IR
- Attention to detail with general admin and management skills
Qualifications
- Relevant tertiary qualification and/or equivalent in the food industry
- Minimum matric
- Minimum of 3 years’ management and professional cookery experience - Essential
- Minimum of 5-8 years’ experience as a Sous Chef
- Must have reliable vehicle and driver’s license
- Training background
- Fine dining upmarket restaurant experience
Duties and Responsibilities
- All aspects of purchasing, food preparation & presentation.
- Deputize in the CM’s absence if necessary.
- Promote the professional growth and development of the culinary team.
- Ensure that all staff are familiar with the day's requirements.
- Give and take culinary direction in a positive and impactful manner
- Responsible for running the kitchen operation as well as having a passionate interest in the business beyond the kitchen doors.
- Make sure that the necessary stocks are on hand at the right quality and quantity.
- Produce menus which demonstrate flair, imagination and an upmarket awareness that meets customer needs and VIP function preferences.
- Overseeing and developing the organization of food preparation and production according to the demands of the business units whilst maintaining the Fedeem company standard.
- Ensure that all statutory, as well as company hygiene regulations are being strictly adhered to, while working towards improving systems and processes.
- Responsible for food budgets and to achieve their requirements with respect to average spend, profit percentages and expenses.
- To ensure that all maintenance problems are timeously reported and followed up.
- Guarantee that all communications between service areas and kitchen run smoothly.
- To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
- To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
- Stay abreast with food trends as well as best practices.
go to method of application »
Minimum Requirements
- Matric / Grade 12 or equivalent
- Customer Service Qualification will be advantageous
- 2-5 years of experience and proven record in a catering enviroment
- Ability to work within a team
- Good communication skills
Duties and Responsibilities
- Manage transactions with customers using cash registers
- Scan goods and ensure pricing is accurate
- Collect payments whether in cash or credit
- Issue receipts, refunds, and change
- Redeem stamps and coupons
- Cross-sell products and introduce new ones
- Resolve customer complaints, guide them and provide relevant information
- Greet customers when entering or leaving the canteen
- Maintain clean and tidy checkout areas
- Track transactions on balance sheets and report any discrepancies
go to method of application »
Minimum Requirements
- Grade 11/12
- 1 -2-year experience in a similar role
- Culinary qualification would be advantageous
- Valid Drivers License
Duties and Responsibilities
- Assists in the preparation of meals, especially salads and desserts
- Places entrees, salads, desserts and other food on the serving line
- Keeps the serving line well-stocked and clean
- Stores and records food leftovers
- Keeps canteen tables, kitchen and other areas clean and orderly
- To carry out any reasonable request by management
- May be required to assist with any other duties that may be outside scope of responsibility
go to method of application »
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 the cook 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
go to method of application »
Minimum Requirements
- Tertiary culinary qualification.
- Previous 3-5 years supervisory experience advantageous
- Excellent food skills required and resale and corporate 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 supervising all aspects of FOH, clean-up, and general upkeep.
- Organising and supervising a food service,
- Ensuring opening and closing down procedures are followed correctly
- Maintaining good working relationships with team and colleagues as well as customers
- To ensure that bars (where required) and meeting rooms provisions are planned for in advance with associated staffing scheduled
- according to emands of business and within agreed manning levels
- Management of associated bar stock in terms of ordering and requestioning to ensure customers get the appropriate breadth of offering
- Ensure that all team members comply to licensing legislation Organising and supervising a food service
- Controlling hygiene, health and safety including security of the kitchen, its surrounds, and customer facing areas.
- Controlling of hygiene, health and safety in the kitchen as well as packaging and transportation of meals to other establishments as required
- Ensuring that the catering areas cleanliness is followed using cleaning schedules
go to method of application »
Minimum Requirements
- 5 years previous experience in a food service and an industrial kitchen an advantage
- Grade 12/ Matric required
- Culinary Qualification advantageous
- Good client liaison & interpersonal skills
- Staff management abilities
- Strong admin & computer skills (Excel)
- Own transport and valid driver’s license
- Ability to communicate in both Afrikaans and English
- Must be able to work independently
- Neat and very well organized
- Must be fully vaccinated
Duties and Responsibilities
- Able to run a shift and/ or take responsibility in the absence of the Catering Manager
- Supervise the Kitchen staff
- Oversee Food Production – Daily Meal Offerings
- Have experience in Menu Planning & Costings will be required
- Staff Management & Training – Able to impart skills and empower staff
- To have a Better Buying experience - Procurement System
- To be able to do Stock taking and Quality Control
- To be able to do Ordering and Issuing of stock
- Maintain high standards of Hygiene & Safety
- Adhoc Admin Duties
- Shift and Weekend Work is required
go to method of application »
Minimum Requirements
- 5 years previous experience in a food service and an industrial kitchen an advantage
- Grade 12/ Matric required
- Culinary Qualification advantageous
- Good client liaison & interpersonal skills
- Staff management abilities
- Strong admin & computer skills (Excel)
- Own transport and valid driver’s license
- Ability to communicate in both Afrikaans and English
- Must be able to work independently
- Neat and very well organized
- Must be fully vaccinated
Duties and Responsibilities
- Able to run a shift and/ or take responsibility in the absence of the Catering Manager
- Supervise the Kitchen staff
- Oversee Food Production – Daily Meal Offerings
- Have experience in Menu Planning & Costings will be required
- Staff Management & Training – Able to impart skills and empower staff
- To have a Better Buying experience - Procurement System
- To be able to do Stock taking and Quality Control
- To be able to do Ordering and Issuing of stock
- Maintain high standards of Hygiene & Safety
- Adhoc Admin Duties
- Shift and Weekend Work is required
go to method of application »
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 the cook 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
go to method of application »
Minimum Requirements
- Grade 12
- 1 -2-year experience in a similar role
- Valid drivers license will be required
- Crim Checks and Credit Checks verification may be conducted
Duties and Responsibilities
- Deliver to and collect items as required.
- Confirm deliveries and collections by way of a logbook.
- Ensure the relevant registers are completed for the collection and delivery of goods and parcels.
- Plan which route to take to deliver goods in the most efficient way
Skills and Competencies
- Must be energetic.
- Must be alert to detect problems.
- Must be honest, responsible and self motivated.
- Must be approachable, and be able to work independently.
- Must be punctual and reliable.
- Must be friendly, helpful and polite when dealing with customers.
- Must be quick and efficient in delivering meals or other goods
go to method of application »
Minimum Requirements
Skills and Competencies
- Good knowledge of the catering environment
- Good knowledge of Health and Safety policies and processes relevant to the catering industry
- Strong judgement and problem solving skills
- Excellent people skills
- Strong interpersonal and communicative skills (verbal and written)
- Flexibility with regards to working hours
- Attention to detail
- Client service orientated
- Business management principles
- Fully computer literate
- Able to handle with multifaceted issues for problem solving
- Able to operate with little Supervision
- Flexible in terms of working hours (shifts & weekends)
Qualifications
- National Senior Certificate (Matric)
- 2-3 years’ experience in a similar position
- Minimum of 3 years as a Storekeeper in catering inviroment
- Computer literacy Advanced MS Excel and MS Word
- Proven costing & stock control/store keeping experience is essential.
- Financial acumen
- Excellent people and customer service skills
Duties and Responsibilities
- Manage & keep accurate records of all inwards goods
- Order materials/consumables as required for production.
- Perform stock checks and report on stock levels
- Ensure materials and equipment are ready for upcoming projects
- Unpacking deliveries/checking deliveries
- Keep store/laboratory clean and tidy
- Develop a relationship with suppliers and source best price
- Develop tools budget and manage/reduce repair spend/cost
go to method of application »
Minimum Requirements
- Grade 12
- 1 -2-year experience in a similar role
- Culinary qualification would be advantageous
Duties and Responsibilities
- Assists in the preparation of meals, especially salads and desserts
- Places entrees, salads, desserts and other food on the serving line
- Keeps the serving line well-stocked and clean
- Stores and records food leftovers
- Keeps canteen tables, kitchen and other areas clean and orderly
- To carry out any reasonable request by management
- May be required to assist with any other duties that may be outside scope of responsibility
go to method of application »
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
go to method of application »
Minimum Requirements
- Grade 12
- 1 -2-year experience in a similar role
- Culinary qualification would be advantageous
- Able to work shifts and weekends
- Crim Checks and Credit Checks verification will be done
Duties and Responsibilities
- Assists in the preparation of meals,
- Places entrees, salads, desserts and other food on the serving line
- Keeps the serving line well-stocked and clean
- Stores and records food leftovers
- Keeps canteen tables, kitchen and other areas clean and orderly
- To carry out any reasonable request by management
- May be required to assist with any other duties that may be outside scope of responsibility
go to method of application »
Minimum Requirements
- Tertiary culinary qualification or Chef diploma.
- Previous 5 years managerial experience advantageous in the Healthcare Sector
- Excellent food skills required
- Computer proficiency
- IR/HR Knowledge
- Interpersonal Skills: Client/Patient Liaison required
- Unit administration skills
- Ability to build and maintain a motivated team in a dynamic environment
- Working knowledge of Halaal requirement
- Must be able to work shifts and over weekends
- 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
- Maintain employees files
- Production planning
go to method of application »
Minimum Requirements
- Matric / Grade 12 or equivalent
- Customer Service Qualification will be advantageous
- 2-5 years of experience and proven record in a catering enviroment
- Ability to work within a team
- Good communication skills
Duties and Responsibilities
- Manage transactions with customers using cash registers
- Scan goods and ensure pricing is accurate
- Collect payments whether in cash or credit
- Issue receipts, refunds, and change
- Cross-sell products and introduce new ones
- Resolve customer complaints, guide them and provide relevant information
- Greet customers when entering or leaving the canteen
- Maintain clean and tidy checkout areas
- Track transactions on balance sheets and report any discrepancies
Method of Application
Use the link(s) below to apply on company website.
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