Desirable education and experience:


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.


Key areas of responsibility:


Perform a variety of tasks associated with food production
General support required front and back of house

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.


Key areas of responsibility:


Preparation of food for daily kitchen... production
Provide quality food service more

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.


Key areas of responsibility:


Preparation of food for daily kitchen... production
Provide quality food service more

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


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 more

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.


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 more

Minimum Requirements:


Working knowledge of computer systems, hardware, and networking
Strong troubleshooting, diagnostic, and communication skills
Ability to manage time effectively and prioritize multiple tasks
A customer-oriented attitude with a proactive, team-focused mindset
Relevant IT certification (e.g. CompTIA A+, Network+, or Microsoft Certified IT Professional)... preferred
Previous experience in a technical support or helpdesk role is an advantage


Key Areas of Responsibility:


Provide first-line technical support for hardware, software, and network-related issues
Install, configure, test, and upgrade computer systems and software
Deliver guidance and training to users on IT tools and new technologies
Troubleshoot and resolve issues, escalating complex problems when necessary
Ensure the security and privacy of IT systems and data
Manage and resolve support tickets within agreed Service Level Agreements (SLAs)
Maintain detailed logs of repairs, fixes, and maintenance activities
Monitor IT inventory, place equipment orders, and log asset allocations
Support procurement processes and liaise with suppliers for warranty claims
Assist in planning and executing system upgrades and routine maintenance
Provide backup support for helpdesk operations during busy or absent periods
Collaborate with team members on IT projects and general support tasks
Take ownership of user issues from identification through to resolution more

Education and experience required:


Matric
Business Administration qualification is advantageous.
Must have at least 2 years bookkeeping experience
Customer relations experience
Minimum of 1 year experience working on WorkSmart


Key areas of responsibilities:


To accurately and efficiently execute daily capturing utilizing the Worksmart system
General Admin duties such as... typing and filing.
Weekly and Monthly stock take
Capturing of stock-takes
Assisting with Debtors & Creditors
Spot checking of depot stock-takes if required.
Responsibility for cash ups and banking
Ordering of daily stock items
Understanding par levels and adhering to them
Data capturing
Assisting with monthly price changes
Assisting with monthly purchasing code changes
Processing of claims in a timeously fashion
Confirming prices with suppliers more

Education and Experience required:


Matric
Working experience in Hospitality environment
Customer Service experience
Min of 2 years’ experience in the same role
Dietary knowledge


Key areas of responsibility:


Oversee smooth operation of service production
Maintain consistency for all menu items
Assist with monitoring inventory and communicating needs to the catering... manager more

Education and Experience required:


Matric qualification is preferable.
Professional Cookery
5-10 years of proven experience as Executive Chef
Desirable overseeing more than one outlet
Staff Compliment of over 50 to 100 employees


Key areas of responsibility:


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. more

Desirable education and experience:


Bachelor's degree in Dietetics, Nutrition, or related field
At least 3 years relevant experience
Previous Dietetics experience within a hospital environment is advantageous
Experience in hygiene control
Experience in menu analysis
Experience in therapeutic diets
Computer literate (MS Office)


Key areas of responsibilities:


Monitor and... manage hygiene control, menu analysis and therapeutic diets
Monitor, uphold and manage hygiene standards at all times
Advise Catering Teams on nutritional principles
Advise teams with regards menu planning
Advise teams with regards dietary plans and diet modifications
Advise teams with regards food selection, food preparation and food quality
Consult with Clinical Dieticians and Medical team to determine nutritional needs and diet restrictions of patients
Ensure dietary norms are met
Ability to work independently and travel to multiple locations within the region
Valid Driver's license and reliable vehicle more

Education and Experience required:


Matric / Grade 12 (bachelor's degree advantageous)
At least 5 years’ experience in the services industry with a minimum of 2 years in a regional or multi-unit management role
Experience in the food industry will be advantageous
A good understanding of budgeting and profit & loss accounts
Exposure to industrial relations on a shop floor... level
Proven track record of meeting and exceeding sales targets and operational goals
Excellent problem-solving and decision-making abilities
Proficiency in Microsoft Office Suite and other relevant software applications
Flexibility to travel regularly within the region
A good working knowledge of HSE


 Key areas of responsibility:


Authorize monthly wage input documents, new engagements, terminations and pay rate changes
Develop and implement strategies to drive revenue growth and increase profitability
Manage Unit/Catering Managers to ensure operational issues relevant to the business are resolved
Manage units to ensure profitability, sustainability as well as secure future business
Ensure contractual obligations are met and manage contracts within Service Level Agreements
Manage and support diverse teams of clients to ensure realisation of strategic goals
Facilitate training and development of Catering Managers in order to improve service offerings and maintain relevance
Ensure labour force planning is adequately done and managed in relation to budget
Ensure unit costs and expenditure, within region, are tightly managed 
Ensure fixed and other assets are managed and regularly audited
Manage and exceed client expectations in line with statutory Health, Safety and Environmental policies
Accurately manage all the financials of each unit with the support of the unit or project Manager
Attend all relevant meetings with clients and management teams and ensure communication to units
Regularly meet with the client to ensure success of the contract
Keep clients up to date in relation to progress made or areas of concerns
Continuously build the relationship with the client
Must have the ability to engage with union officials at the highest level
Stay informed on industry trends and market conditions to inform decision-making and strategic planning. more

Education and Experience


Minimum 5 years’ cleaning experience in the hospitality sector
Experience in highly commercial and sensitive markets is compulsory
People management experience
Project Management experience in cleaning would be an advantage 
Computer literate
Valid driver’s license with own vehicle


Key areas of responsibility


Operational coordination of Soft... Services; ensuring that the standard of service received from external contractors is aligned with Client’s and business’ requirements
Efficient SLA management and proactively engage with clients to build long-term, profitable relationships
Effective and efficient people management ensuring a high performing team
Manage environmental safety in line with the client and business strategy more

Education and Experience:


Matric / Grade 12 (Bachelor's degree advantageous)
At least 5 years’ experience in the services industry with a minimum of 2 years in a regional or multi-unit management role
Experience in the food industry will be advantageous
A good understanding of budgeting and profit & loss accounts
Exposure to industrial relations on a shop floor level
Proven track... record of meeting and exceeding sales targets and operational goals
Excellent problem-solving and decision-making abilities
Proficiency in Microsoft Office Suite and other relevant software applications
Flexibility to travel regularly within the region
A good working knowledge of HSE
Healthcare experience required


Key Areas of Responsibility:


Authorize monthly wage input documents, new engagements, terminations and pay rate changes
Develop and implement strategies to drive revenue growth and increase profitability
Manage Unit/Catering Managers to ensure operational issues relevant to the business are resolved
Manage units to ensure profitability, sustainability as well as secure future business
Ensure contractual obligations are met and manage contracts within Service Level Agreements
Manage and support diverse teams of clients to ensure realisation of strategic goals
Facilitate training and development of Catering Managers in order to improve service offerings and maintain relevance
Ensure labour force planning is adequately done and managed in relation to budget
Ensure unit costs and expenditure, within region, are tightly managed 
Ensure fixed and other assets are managed and regularly audited
Manage and exceed client expectations in line with statutory Health, Safety and Environmental policies
Accurately manage all the financials of each unit with the support of the unit or project Manager
Attend all relevant meetings with clients and management teams and ensure communication to units
Regularly meet with the client to ensure success of the contract
Keep clients up to date in relation to progress made or areas of concerns
Continuously build the relationship with the client
Must have the ability to engage with union officials at the highest level
Stay informed on industry trends and market conditions to inform decision-making and strategic planning. more

What You’ll Need:


Matric / Grade 12 (a relevant tertiary qualification in Catering, Hospitality, Culinary Arts, or Project Management is an advantage)
5+ years’ experience in the services industry, with at least 2 years in a leadership or multi-unit/project role
Strong background in the food industry (catering management, project delivery, or culinary leadership)
Budgeting, cost... control, and P&L expertise
Proven leadership and people management skills
Experience with industrial relations and union engagement
Strong financial acumen and client service orientation
A results-driven mindset with the ability to thrive under pressure


What You’ll Do:


Lead and support teams across catering, culinary, and project functions
Drive revenue growth, profitability, and cost efficiency
Deliver operational excellence through consistent execution of company standards
Build and maintain strong client relationships
Manage contracts, budgets, and team development initiatives
Oversee compliance with Health, Safety, Environmental and Food Safety policies
Support menu innovation, project delivery, and continuous improvement initiatives more

Key Responsibilities:


Assist in daily patient care activities, including bathing, dressing, and feeding
Monitor and record patient vital signs
Assist residents with mobility and range of motion exercises
Administer medications as directed by healthcare providers
Provide emotional support and comfort to residents and their families
Assist in transferring residents to and from beds,... wheelchairs, and other medical equipment
Maintain cleanliness and organization of rooms and medical equipment
Update patient charts and medical records accurately and in a timely manner
Collaborate with other healthcare team members to ensure optimal patient care


Qualifications:


High school diploma or GED required
Completion of a certified nursing assistant (CNA) program preferred
Current CPR and first aid certifications
Proven experience working in a healthcare setting
Strong interpersonal and communication skills
Ability to work effectively in a fast-paced environment
Understanding of and adherence to patient confidentiality and privacy guidelines
Ability to prioritize tasks and work efficiently under pressure more

Education and Experience:


Minimum of 2 years’ experience as a Cook in a contract catering environment is essential
Food and Beverage or Culinary arts qualification
Matric
Must be able to do batch cooking in a Canteen 
Experience in Kitchen environment is advantageous 


Key Areas of Responsibility:


Contribute to the efficient running of the kitchen by producing and... presenting food of the highest quality
Supporting the kitchen team with general duties. more

Responsibilities:


Conduct thorough inspections of properties to identify pest infestations and determine the appropriate treatment plan
Apply pesticides and other pest control treatments in accordance with safety guidelines and regulations
Monitor and follow up on treatments to ensure effective pest control at least 3 years of SPI Fogging experience 
Communicate with clients to provide... recommendations for preventing future infestations
Document all services provided and maintain accurate records of pest control activities
Stay current on industry trends and pest control techniques through ongoing training and professional development


Qualifications:


High school diploma or equivalent
Prior experience working as a Pest Control Technician or in a related field
Pest Control License or certification required
Knowledge of common pests and their habits
Strong attention to detail and problem-solving skills
Excellent communication and customer service skills
Ability to work independently and as part of a team
Valid driver's license more

Desirable education and experience:


Tertiary qualification in Dietetics
At least 2 years relevant experience
Previous Dietetics experience within a hospital environment is advantageous
Experience in hygiene control
Experience in menu analysis
Experience in therapeutic diets
Computer literate (MS Office)


Key areas of responsibilities:


Monitor and manage hygiene control,... menu analysis and therapeutic diets
Monitor, uphold and manage hygiene standards at all times
Advise Catering Team on nutritional principles
Advise team with regards menu planning
Advise team with regards dietary plans and diet modifications
Advise team with regards food selection, food preparation and food quality
Consult with Clinical Dieticians and Medical team to determine nutritional needs and diet restrictions of patients
Ensure dietary norms are met more

Education and Experience Requirements:


A relevant tertiary qualification in food and beverage services, hospitality, or culinary arts is preferred.
A minimum of 10 years of experience in hospital catering is essential.
Proven experience in competitive and sensitive markets is mandatory.
Project management experience within the hospitality or catering industry is... advantageous.
Experience with implementing change programs and unit mobilization is beneficial.
Familiarity with working within brand guidelines to achieve outcomes.
Experience in costing, budgeting, forecasting, and invoicing is a plus.
Demonstrated ability in managing successful teams or departments.
A valid driver's license is required.


Key areas of responsibilities:


Manage daily operations of the unit in line with sector strategy, contract terms, and statutory requirements.
Oversee the implementation of efficient food production processes.
Deliver exceptional quality service to clients.
Manage and coordinate the execution of creative functions and events.
Lead menu planning, standardization, adoption, and costing.
Ensure kitchen staff adhere to standardized recipes and maintain high food quality.
Oversee daily bookkeeping, including capturing sales, stock management, and banking.
Monitor and manage gross profit to meet budget targets.
Maintain optimal stock levels.
Ensure the efficient use and functionality of the electronic meal ordering system.
Oversee health, safety, and environmental compliance, ensuring records are up to date.
Lead workforce planning, payroll administration, performance management, and leave management.
Enhance the customer experience through feedback and data-driven improvements.
Ensure adherence to client service level agreements to maintain high service standards. more

Education and Experience required:


Matric
Working experience in Hospitality environment
Customer Service experience
Min of 2 years’ experience in the same role


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
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. more