Latest Job Openings at Feedem

Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience in the Corporate sector advantageous
• Excellent food skills required.
• 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

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, petty cash and purchasing etc)
• Oversee and manage staff appointments, including payroll.
• Manage Profit & Losses ( P&L)
• Manage monthly accounts
• Promotions and new innovations

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Minimum Requirements

• Previous management experience essential
• 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
• Good people skills
• Must be able to work independently
• Neat and very well organized
• Attention to detailas

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

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Minimum Requirements

• Tertiary culinary qualification or Chef diploma.
• Previous 5 years managerial experience advantageous 
• Excellent food skills required 
• Computer proficiency 
• IR/HR Knowledge 
• Interpersonal Skills
• 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

• Tertiary culinary qualification or Chef diploma.
• Previous 8 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

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Minimum Requirements

Skills and Competencies    

• Relationship management & Interpersonal skills
• Organising and planning skills
• Technical expertise
• Strong communication skills
• Customer focus
• Menu Planning
• Portion Control

Qualifications    

• Excellent culinary skills | MD expects an excellent dining experience
• A minimum of  6 years of experience in varied kitchen positions 
• Minimum Senior Certificate / Grade 12 and a relevant tertiary qualification (Associate Culinary Degree /Diploma or recognized in service training)
• Minimum of 3 years management experience essential
• Previous chef manager background  is a requirement
• Must be computer literate
• Must be strong in functions and administration
• Valid drivers license a must

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 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

• 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

• Minimum of 3 years’ experience in Service Industry – preferably from a solution contract sales industry
• Previous experience in Hygiene and Pest Control 
• Tertiary qualification (preferred) 
• Valid SA driver’s license and own vehicle 
• Fully computer literate on MS Office, Advanced word, excel and PowerPoint skills 
• Cold calling and telemarketing where necessary 
• Experienced in sourcing new business, conducting “Needs Analysis” and preparing custom solution proposals
• Proven sales track record achieving sales targets
• Excellent communication and presentation skills (written and verbal) 
• Good interpersonal skills and ability to interact with clients at all levels
• Assertive
• Trustworthy 
• Attention to detail
• Ability to network and build relationships with ease
• Be able to gather information and correctly translate into solutions
• Strong sales closing ability
• Strong time-management
• Deadline driven
• Goal Orientated
• Required to travel long distances from time to time and required to stay overnight from time to time

Duties and Responsibilities

• Works with a defined sales quota focusing on initiating relationships with multi-level decision-makers through phone, marketing, e-mail / direct mail campaigns, in-person contacts / cold calling, networking, and presentations 
• Achieves monthly sales targets as set out in budget 
• Correctly cost new business achieving the maximum margin on new business
• Conduct client needs analysis and prepare custom solution proposals
• Where appropriate provide alternatives to ensure we get the business
• Ensure contracts are correctly signed and filed for new business 
• Plan, set budgets and targets
• Prospects potential customers within the target profile
• Develop, build and maintain strong relationships with potential customers
• Develop innovative and creative solutions to identify and develop new customers
• Proposes and closes sales that achieve set company target according to company policies and procedures 
• Sustains sales activities, appointments, proposals, cold calls, database updates and reporting
• Keeps abreast of changes in technology and ability to increase knowledge of the cleaning industry and services the company offers
• PRO at client functions
• Maintain contact with existing clients and develop new business
• Timeous handling of queries
• Formally introduce operations staff to new clients before commencement
• Ensure operational staff receives the correct documentation to start contracts or special job
• Provide onsite assistance on start of contract
• Follow-up with operations to ensure that contract is functioning in accordance with specifications
• Plan weekly sales prospects
• Set appointments
• Prepare and present weekly/monthly sales reports at month end /weekly sales meetings 
• Develop add value to Sales Department
• Target projects
• Re-quoting at existing business
• Assist with training of new sales staff
• Able to handle a number of different assignments at the same time. Presentable, well spoken, strong personality, ability to manage timekeeping, assertive, goal orientated, and own transport is essential

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Minimum Requirements

• Proven experience as a payroll manager or similar role
• Current knowledge of payroll procedures and related laws
• Excellent understanding of multi-location payroll
• Familiarity with payroll software/ HRIS (SAGE 300) and MS Office (especially Excel)
• A keen eye for detail
• An analytical mind and good math skills
• Outstanding communication skills (written and oral)
• Organisational and leadership skills
• Bachelor's degree in accounting, finance, business administration, or a related field
• 5+ years of experience in payroll, accounting, or a similar role

Duties and Responsibilities

• Procesing payroll for a medium size 5000 plus workforce 
• Develop systems to process payroll account transactions (e.g. salaries, benefits, garnishees, deductions, taxes and third-party payments)
• Coordinate timekeeping and payroll systems.
• Oversee processing of payroll changes (e.g. new hires, terminations, raises) and system upgrades.
• Ensure compliance with relevant laws and internal policies.
• Supervise and coach payroll team of 7 administrators
• Liaise with auditors and manage payroll tax audits.
• Collaborate with Human Resources (HR) and accounting teams.
• Maintain accurate records and prepare reports.
• Resolve issues and answer payroll-related questions.