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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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Purpose of the role:
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 Head Chef will assist in the management of strategic and day-to-day operations.
Education and Experience:
- Relevant Tertiary qualification in hospitality or the relevant experience in the industry
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry-specific law
- Strong financial acumen, proven budgetary and food control practices
Key Areas of Responsibility:
- To develop and plan menus
- Establish recipes and food purchase specifications
- Coordinate, execute, supervise and evaluate all food production activities of a fast-paced operation
- Assist in the management of the strategic and day to day operations of the operation
go to method of application »
The main purpose of the job:
The successful candidate will perform cashiering duties, restock all beverages, general supplies and also perform general food service duties.
Education and experience required:
- Matric is essential
- Minimum of 1-year experience in the same role is essential
- Experience in a food service operation would be an advantage
Knowledge, Skills, and Competencies required:
- Ability to handle cash
- Passionate about delivering a world class service to our clients and customers
- Interpersonal and communication skills
Key areas of responsibilities:
- Cashiering duties
- Restock all beverages and general supplies
- Perform general food service duties
go to method of application »
The main purpose of the job:
The incumbent will be responsible in performing 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 the 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 required:
- Knowledge of basic food preparation
- Communication skills
- Takes pride in personal appearance and hygiene
- Passionate about delivering world-class service to our clients and customers
Key areas of responsibilities:
- Perform a variety of tasks associated with food production
- General support required front and back of the house
go to method of application »
Main Purpose of the job
The Successful applicant will be responsible for 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.
Desirable Education and experience:
- 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 food service operations experience is highly desirable.
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.
Key areas of responsibility:
- Managing daily operations of the assigned unit.
- Implementation of the production process.
- Managing food/labour costs
- Overall understanding of HACCP.
go to method of application »
Main Purpose of the jobThe successful applicant will be responsible for managing all subordinate staff on the integrated services in accordance with sector strategy, contract specifications, and statutory regulations. This will include providing operational support, oversee client services, training, audits and industrial relations related issues in the designated areas.
Desirable Education and experience:
- Grade 12
- Minimum 5 Years of experience in cleaning and health care is compulsory
- Experience in highly commercial and sensitive markets is compulsory
- Senior Project Management experience in a hospitality/cleaning would be an advantage
Knowledge, Skills, and Competencies:
- Knowledge of the hospital environment
- Knowledge of South African and industry-specific laws
- Customer service skills
- Management skills
- Communication skills
- Ability to balance the budget and save on soft costs
- Ability to draft and extract reports
Key areas of responsibility:
- Managing all subordinate staff on the integrated service in accordance with sector strategy, contract specification, and statutory regulations
- Provide operational support
- Oversee client services
- Develop training programs to address training needs
- Audits and Inspections
- Industrial relations support
go to method of application »
Purpose of the role:
- The Successful applicant will be responsible for 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:
- 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 food service operations experience is highly desirable.
- Health care experience is advantageous.
Key Areas of Responsibility:
- Managing daily operations of the assigned unit.
- Implementation of the production process.
- Managing food/labour costs
- Overall understanding of HACCP.
go to method of application »
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
go to method of application »
The main purpose of the job
The successful candidate will perform cashiering duties, restock all beverages, general supplies and also perform general food service duties.
Education and experience required:
- Matric is essential
- Minimum of 1-year experience in the same role is essential
- Experience in a food service operation would be an advantage
Knowledge, Skills, and Competencies required:
- Ability to handle cash
- Passionate about delivering a world class service to our clients and customers
- Interpersonal and communication skills
Key areas of responsibilities:
- Cashiering duties
- Restock all beverages and general supplies
- Perform general food service duties
go to method of application »
Purpose of the role:
- 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 Head Chef will assist in the management of strategic and day-to-day operations.
Education and Experience:
- Relevant Tertiary qualification in hospitality or the relevant experience in the industry
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry-specific law
- Strong financial acumen, proven budgetary and food control practices
Key Areas of Responsibility:
- To develop and plan menus
- Establish recipes and food purchase specifications
- Coordinate, execute, supervise and evaluate all food production activities of a fast-paced operation
- Assist in the management of the strategic and day to day operations of the operation
go to method of application »
The main purpose of the job
The successful candidate will perform cashiering duties, restock all beverages, general supplies and also perform general food service duties.
Education and experience required:
- Matric is essential
- Minimum of 1-year experience in the same role is essential
- Experience in a food service operation would be an advantage
Knowledge, Skills, and Competencies required:
- Ability to handle cash
- Passionate about delivering a world class service to our clients and customers
- Interpersonal and communication skills
Key areas of responsibilities:
- Cashiering duties
- Restock all beverages and general supplies
- Perform general food service duties
go to method of application »
The main purpose of the role
The Executive Chef is responsible for overseeing, planning, and managing food preparation in the commercial kitchen(s). They are the Key Leaders of the operations. The skills that the individuals perform include a range of duties including planning menus, training new staff, and recording inventory.
The Executive Chef is responsible for planning and directing food preparation in kitchens in collaboration with the Sous Chefs and Team. This involves a large degree of managing other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. Proactive Management is the Key.
Required minimum education and work experience.
- Matric qualification is preferable.
- 5-10 years of proven experience as Executive Chef
- Desirable overseeing more than one outlet,
- Degree in Culinary science or related certificate/ diploma
- Staff Compliment of over 50 to 100 employees.
Other requirements:
- Own Car and Drivers Licence Essential
Key Performance Areas
Management of Food Preparation and Presentation
- Directing food preparation in collaboration with the team and management.
- Taking responsibility for more technical elements of cuisine.
- Provides quality plates and meals, including in both design and taste.
- Responsible for the smooth running of both kitchen departments.
- Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
- Timeous production of quality food at an optimal cost under hygienic conditions
- Assisting and directing kitchen staff in meal preparation, creation, plating, and delivery
- Ensuring proper portion control is always managed.
- Supervising all food preparation daily
Management of Kitchen
- Leadership of the Kitchens
- Managing the kitchen staff, schedule management, and handling disciplinary and HR issues.
- Being the voice of the kitchen when communicating with servers
- Maintaining the kitchen and all surrounding areas in conditions that meet the company standards and health regulations
- Ensure kitchen equipment is maintained and functioning at all times
- Ensure staff have required utensils
- Ensure all kitchen staff is wearing the correct uniform at all times
Inventory and Costing Management
- Identify ways to reduce spoilage/waste of infrequently used items.
- Assists with menu planning, inventory, and management of supplies.
- Monitoring inventory and only purchasing supplies and food from approved suppliers together with the office administrator and head chef
- Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.
- Daily Tiebacks conducted and signed off.
- Must have Knowledge and understanding of Budget Management
Leadership
- Have Leadership skills that will allow operations to run in case of absence.
- Ensure respectful communications with customers and suppliers when handling queries.
- Ensure good relationships and teamwork is maintained with staff and aid resolve queries.
- Ensure good relationships exist with suppliers, customers, intercompany departments, and related parties.
- The Head Chef leads a team of chefs in cooking and preparing meals, including checking food quality and overseeing cooking techniques.
Human Capital Management
- Conduct bi-annual performance reviews with staff members under your supervision
- Ensure staff morale is maintained and improved over time
- Identify, support, and raise staff training needs
- Execute staff disciplinary processes as per Company policy
- Determine required staff complement per shift to meet the demands of the business together with the admin department.
Occupational Health and Safety
- Responsible to enforce the Company’s OH&S policies and procedures daily.
- Experience in the ISO22000 management of a Kitchen
- Ensure staff is trained in all OH&S aspects and adheres to the requirements.
- Identify risk areas to ensure all OH&S regulations are adhered to
- Completing food hygiene documents to comply with the law and writing environmental health reports when necessary.
Reporting Structure
- This role has a matrix reporting structure to the Project Manager, Regional Manager, and General Manager
go to method of application »
The Main Purpose of the job
The successful applicant will be responsible for overseeing smooth operation of kitchen production, FOH operations, maintain consistency in all menu items and assist with monitoring inventory and communicating needs to the catering manager.
Education and Experience required:
- Matric is essential
- Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
- Minimum 2 Years’ experience of progressive/kitchen management is compulsory
- Experience with stock control, ordering and receiving
Knowledge, Skills and Competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining
- Knowledge of South African and industry specific laws
- Management Skills
- Communication Skills
- Computer literate
Key areas of responsibility:
- Oversee smooth operation of kitchen production and FOH operations
- Maintain consistency for all menu items
- Assist with monitoring inventory and communicating needs to the catering manager
Method of Application
Use the link(s) below to apply on company website.
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