18 Catering Assistant jobs in South Africa

The Main Purpose of the job

The successful incumbent will be responsible to assist with 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 required:

• 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 foodservice operations experience is highly desirable.
• Hospital experience advantageous.
• Strong knowledge of HSE is advantageous.
• Special diets knowledge is compulsory.
• Must have healthcare experience.

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”).

• 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.
• HSE knowledge

Key areas of responsibility:

• Assist with managing daily operations of the assigned unit.
• Assist with implementation of the production process.
• Assist with managing food/labour costs.
• Overall understanding of HACCP.
• To develop and plan menus.
• Kitchen brigade management.
• Assist in the management of the strategic and day to day operations of the operation.

The Main Purpose of the job

The successful incumbent will be responsible to assist with 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 required:

• 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 foodservice operations experience is highly desirable.
• Hospital experience advantage.
• Strong knowledge of HSE is advantageous.
• Special diets knowledge is compulsory.
• Must have healthcare experience.

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”).

• 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.
• HSE knowledge

Key areas of responsibility:

• Assist with managing daily operations of the assigned unit.
• Assist with implementation of the production process.
• Assist with managing food/labour costs.
• Overall understanding of HACCP.
• To develop and plan menus.
• Kitchen brigade management.
• Assist in the management of the strategic and day to day operations of the operation.

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The Main Purpose of the job

The successful incumbent will be responsible to assist with 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.

The Main Purpose of the job

The successful incumbent will be responsible to assist with 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 Required

• 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 foodservice operations experience is highly desirable.
• Hospital experience advantageous.
• Strong knowledge of HSE is advantageous.
• Special diets knowledge is compulsory.
• Must have healthcare experience.
  
  

• 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.
• HSE knowledge
  
  

• Assist with managing daily operations of the assigned unit.
• Assist with implementation of the production process.
• Assist with managing food/labour costs.
• Overall understanding of HACCP.
• To develop and plan menus.
• Kitchen brigade management.
• Assist in the management of the strategic and day to day operations of the operation.

• Seniority level Mid-Senior level

• Employment type Contract

• Job function Management and Manufacturing
• Industries Facilities Services

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The Main Purpose of the job

The successful incumbent will be responsible to assist with 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 required:

• 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 foodservice operations experience is highly desirable.
• Hospital experience advantageous.
• Strong knowledge of HSE is advantageous.
• Special diets knowledge is compulsory.
• Must have healthcare experience.

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”).

• 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.
• HSE knowledge

Key areas of responsibility:

• Assist with managing daily operations of the assigned unit.
• Assist with implementation of the production process.
• Assist with managing food/labour costs.
• Overall understanding of HACCP.
• To develop and plan menus.
• Kitchen brigade management.
• Assist in the management of the strategic and day to day operations of the operation.

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SUMMARY:

Our client is looking for a dynamic, energetic, and reliable individual to join their kitchen team as an Assistant Kitchen Manager and Sous-Chef. The successful candidate must have a passion for food, be creative, and perform well under pressure in a fast-paced environment.

Recruiter:

Bright Search Recruitment (Pty) Ltd

Job Ref:

JHB001739/HH

Date posted:

Thursday, July 10, 2025

Location:

Bela Bela, South Africa

SUMMARY:

Our client is looking for a dynamic, energetic, and reliable individual to join their kitchen team as an Assistant Kitchen Manager and Sous-Chef. The successful candidate must have a passion for food, be creative, and perform well under pressure in a fast-paced environment.

POSITION INFO:

Key Responsibilities:

• Assist the Kitchen Manager in overseeing daily kitchen operations and ensuring smooth service.
• Ensure all food preparation meets the highest standards of quality and presentation.
• Manage stock levels, maintain inventory, and assist with ordering supplies.
• Contribute to menu planning, cost control, and ensure food cost targets are met.
• Supervise and train kitchen staff to maintain efficiency and high performance standards.
• Maintain food safety and cleanliness procedures to ensure a safe kitchen environment.
• Work flexible hours, including weekends and long hours when required.
• Maintain a positive, professional attitude and contribute to a collaborative team atmosphere.
  
  

• Minimum of 2 years of experience in a similar role.
• Strong knowledge of portion control and food preparation techniques.
• Experience with stock control and cost estimation in a professional kitchen.
• Proficiency in using computer systems and basic software for planning and purchasing.
• Ability to design menus and calculate food costs effectively.
• Creative, quick-thinking, and adaptable in a fast-paced environment.
• Excellent leadership and teamwork skills.
• Willingness to work long hours and weekends when required.
• A valid driver’s license is required.
  
  
  
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Advertising Services

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• Assist the Kitchen Manager in overseeing daily kitchen operations and ensuring smooth service.
• Ensure all food preparation meets the highest standards of quality and presentation.
• Manage stock levels, maintain inventory, and assist with ordering supplies.
• Contribute to menu planning, cost control, and ensure food cost targets are met.
• Supervise and train kitchen staff to maintain efficiency and high performance standards.
• Maintain food safety and cleanliness procedures to ensure a safe kitchen environment.
• Work flexible hours, including weekends and long hours when required.
• Maintain a positive, professional attitude and contribute to a collaborative team atmosphere.

• Minimum of 2 years of experience in a similar role.
• Strong knowledge of portion control and food preparation techniques.
• Experience with stock control and cost estimation in a professional kitchen.
• Proficiency in using computer systems and basic software for planning and purchasing.
• Ability to design menus and calculate food costs effectively.
• Creative, quick-thinking, and adaptable in a fast-paced environment.
• Excellent leadership and teamwork skills.
• Willingness to work long hours and weekends when required.
• A valid drivers license is required.

Duties & Responsibilities

• To ensure that the Company & Statutory regulations regarding cleanliness & hygiene are complied with within all tasks undertaken.
• To ensure that the quality standards of both customer service and operating processes, health and safety standards and food standards are met.
• Keeps the serving line well-stocked and clean.
• May assist in training new employees.
• Stores and records food leftovers.
• Keeps canteen tables, kitchen and other areas clean and orderly.
• To ensure that customer expectations are met within the provisions of the contract.
• To ensure a high level of customer service within the area of responsibility.
• Where applicable, to ensure that stock in the designated area of responsibility is counted and signed over to the correct staff on the following shift.
• To carry out any reasonable request by management.
• To report and where possible take action when faced with customer and client complaints or compliments.
• To attend meetings and training courses as may be necessary.
• Performs related work as assigned.
• May be required to assist with any other duties that may be outside scope of responsibility
• Must be willing to work shifts - weekend and night shift
  
  

• Interpersonal Skills
• Trustworthy and Reliable
• Attention to details
• Motivated
• Passion about service with a smile
• Must enjoy practical and methodical work
• Be honest and reliable
• Have good hand-eye coordination
• Be able to work quickly and safely
• Have good personal hygiene
• Be free from skin allergies to foods and detergents
• Have good communication skills
• Must be able to work as part of a team
• Customer service orientated
• 1 -2 years experience in a similar role
  
  

• Matric

• Assist the Head Chef with daily kitchen operations and meal preparation
• Supervise kitchen staff and maintain high hygiene and safety standards
• Oversee stock control: monitor, order, and manage kitchen inventory
• Ensure proper stock rotation (FIFO) and reduce wastage
• Assist with menu planning, cost control, and portioning
• Support training and development of junior kitchen staff
• Ensure quality, consistency, and presentation of all dishes

• Formal culinary qualification or equivalent experience
• Minimum 23 years experience in a similar role, preferably in a lodge or hospitality environment
• Strong stock control and inventory management skills essential
• Knowledge of food costings and portion control
• Excellent organisational and leadership skills
• Ability to work in a remote lodge environment and adapt to bush life
• Passionate about food and delivering exceptional guest experiences

We are seeking a skilled Technician to support the repairs and maintenance of food service and catering equipment for our valued clients.

This role involves delivering high-quality repairs and maintenance services to ensure the optimal functionality of food service and catering equipment.

Our Ideal Candidate:

• An independent and proactive worker with strong problem-solving abilities
• An experienced technician with excellent organisational skills and a focus on quality
• A person who will positively impact the customer experience through exceptional repair and maintenance services
• A loyal, dedicated individual eager to grow with our brand
  
  

• Listen to customer concerns and clearly communicate all job-related matters
• Attend to emergency calls regarding equipment repair issues
• Collaborate with other maintenance workers, company officials, and staff to find effective solutions to repair or maintenance problems
  
  

• Diagnose technical faults on-site (primarily at our premises, but also remotely or at client sites)
• Provide on-site repairs, maintenance, and installations for various commercial catering and food service equipment
• Read and interpret wiring diagrams and follow operation and installation manuals
• Perform periodic inspections, cleaning, and servicing of equipment
• Prioritise the repair queue to ensure efficient service delivery
• Maintain client service logs for equipment repairs and updates
• Adhere to occupational health and safety standards during repairs
  
  

• Document service calls, travel logs, and any emergency after-hours repair work
• Report to the Technical Manager on all ongoing and completed repair tasks
  
  

• Qualification as a Refrigeration Technician is advantageous
• Minimum N3 in Electrical Engineering
• At least 3-5 years of workshop/repair experience
• Knowledge and experience within the food service and catering equipment industry
• Strong administration and computer skills (Email, Word, Excel)
• Valid South African driver's license
  
  

• Strong planning and organisational skills
• Excellent verbal and written communication skills
• Superior problem-solving and fault-finding abilities
• Highly organised with excellent attention to detail
• Professionalism in all interactions
• A willingness to learn and grow in the role