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Sous Chef

Job Description

Join Our Culinary Dream Team as a Sous Chef!

Are you a passionate and innovative chef ready to take your culinary career to the next level? We’re looking for a dynamic Sous Chef to bring creativity, leadership, and flair to our kitchen!

As the right-hand to the Executive Chef, you’ll be at the heart of menu innovation, crafting exceptional dining experiences while managing food preparation with precision. Your role will involve leading kitchen teams, training rising talent, overseeing inventory, and ensuring flawless execution in a fast-paced, high-energy environment.

This is your opportunity to showcase your creativity, refine your leadership skills, and make a lasting impact in a professional kitchen where passion meets excellence. If you thrive under pressure, love experimenting with flavours, and are ready to take charge—we want you on our team!

Required minimum education and work experience.

• Matric qualification is preferable.
• 3 – 5 years proven experience as Sous Chef
• Degree in Culinary science or related certificate/ diploma
• 1-3 years Previous people leadership experience in a commercial catering environment

Key Performance Areas:

Management of Food Preparation and Presentation

• Directs food preparation in collaboration with the Executive Chef
• 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 the entire kitchen department
• Developing unique and appropriate menus with new or existing creations ensuring a variety and quality of the servings
• Timeous production of quality food at 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

• Supporting the head chef or executive chef in the general running of the kitchen.
• Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues in the absence of the head chef.
• 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
• Ensure staff have required utensils
• Ensure all kitchen staff is wearing the correct uniform

Inventory and Costing Management

• Identify ways to reduce spoilage 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 office administrator and head chef
• Ensure stock levels are sufficient and new stock is ordered timeously following company procedure and providing relevant reports thereof.

Leadership

• Assume the role as Head Chef and or Executive Chef in his or her absence
• Ensure respectful communications with customers and suppliers when handling queries
• Ensure good relationships and teamwork is maintained with staff and provide assistance to resolve queries
• Ensure good relationships exist with suppliers, customers, intercompany departments and related parties
• Under supervision of Head Chef, lead 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 compliment 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
• Ensure staff is trained in all OH&S aspects and adhere 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.

Empact Group is committed to Employment Equity in line with legislation and will give first preference to candidates as per Equity requirements.

By applying for a role within Empact Group (Proprietary) Limited, all Personal Information that you provide to the Company will be held and/ or stored securely for the purpose of recruitment. Your Personal Information will be stored electronically in a database. Where appropriate, some information may be retained in hard copy. In either event, storage will be secure and audited regularly regarding the safety and security of the information in accordance with the Protection of Personal Information.

Click here to apply

Junior Catering Manager

Job Description

The main purpose of the job

The successful applicant will be responsible for all food service – related activities which include managing of daily operations of the kitchen area, implementation of the production process, managing food/labour costs and an overall understanding of HACCP.

 Education and Experience required:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory

• Minimum 2 Years of experience of cooking and kitchen management is compulsory

• Experience working within budget guidelines to deliver results and Financial acumen is compulsory

• High volume, complex foodservice 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
• Ability to balance the budget and save on soft costs
• Computer literate
• Strong food skills
• Ability to come up with innovated Menu’s

  Key areas of responsibility:

•  Managing daily operations of the assigned unit
• Implementation of the production process
• Managing food/labour costs
• Overall understanding of HACCP

Empact Group is committed to Employment Equity in line with legislation and will give first preference to candidates as per Equity requirements.

By applying for a role within Empact Group (Proprietary) Limited, all Personal Information that you provide to the Company will be held and/ or stored securely for the purpose of recruitment. Your Personal Information will be stored electronically in a database. Where appropriate, some information may be retained in hard copy. In either event, storage will be secure and audited regularly regarding the safety and security of the information in accordance with the Protection of Personal Information.

Click here to apply

Sushi Chef

Job Description

The Main Purpose of the job:

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 Chef will assist in the management of strategic and day-to-day operations.

Education and Experience required:

• Relevant tertiary qualification in food and beverage services or culinary arts is compulsory
• Minimum 5 years’ experience of progressive culinary/kitchen management is compulsory
• Proven experience as a Sushi Chef compulsory. 

Knowledge, Skills, and Competencies:

• 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

Empact Group is committed to Employment Equity in line with legislation and will give first preference to candidates as per Equity requirements.

By applying for a role within Empact Group (Proprietary) Limited, all Personal Information that you provide to the Company will be held and/ or stored securely for the purpose of recruitment. Your Personal Information will be stored electronically in a database. Where appropriate, some information may be retained in hard copy. In either event, storage will be secure and audited regularly regarding the safety and security of the information in accordance with the Protection of Personal Information Act, 4 of 2013 (“POPI”).

Click here to apply

Senior Catering Manager

Job Description

The Main Purpose of the job

The successful applicant will be responsible for managing the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations. The candidate will have oversight of the food production process, ensure exceptional client relations, the provision of a quality food service for clients and manage the execution of creative functions.

 Education and Experience required:

• Relevant tertiary qualification in food and beverage services or hospitality or culinary arts is preferred
• Experience in highly commercial and sensitive markets is compulsory
• Senior Catering Management experience in a hospitality/catering industry would be an advantage
• Implementation of change programmes, unit mobilization experience is advantageous
• Experience of working within brand guidelines to deliver results 
• Experience in costing, budgets, forecasts and invoicing is advantageous
• Proven experience in managing successful departments/teams
• Driver’s License is required

Knowledge, Skills and Competencies:

• In depth knowledge of the catering environment
• Knowledge of South African and industry-specific laws
• Exceptional customer service skills
• Excellent operations and people management skills
• Excellent communication skills
• Excellent problem-solving ability
• Ability to arrange exceptional functions
• Ability to balance the budget and save on soft costs
• Ability to draft and analyse reports
• Profit improvement skills an absolute must
• Ability to be innovative and creative

 Key areas of responsibility:

• Manage daily operations of the assigned unit in accordance with sector strategy, contract specifications, and statutory regulations
• Implement an effective and efficient food production process
• Provide great quality service to clients
• Manage the execution of creative functions
• Execute menu planning, standardisation, adoption and costing
• Monitor the kitchen to ensure the cooks are using standardized recipes and quality of food is of the highest standard
• Oversee daily bookkeeping procedures including capturing of issues, sales, stock, banking, etc.
• Effectively manage and monitor gross profit as per the budgeted targets
• Ensure minimum & maximum stock levels are maintained
• Ensure the electronic meal ordering system is fully functional and utilised optimally
• Effectively manage HSE daily to ensure all records are up to date
• Effectively manage people (i.e. staffing – workforce planning, payroll administration, leave management, performance management)
• Effectively manage the Customer Experience (through surveys and using data to improve the service offering)
• Ensure strict adherence of service levels according to the client service level agreement

Empact Group is committed to Employment Equity in line with legislation and will give first preference to candidates as per Equity requirements.

By applying for a role within Empact Group (Proprietary) Limited, all Personal Information that you provide to the Company will be held and/ or stored securely for the purpose of recruitment. Your Personal Information will be stored electronically in a database. Where appropriate, some information may be retained in hard copy. In either event, storage will be secure and audited regularly regarding the safety and security of the information in accordance with the Protection of Personal Information.

Click here to apply

We wish you all the best with your applications