With a proven track record of success stories since its inception in 1989, The Food Factory has become one of the top players in the food manufacturing &amp; food services industry in Malta. The Food Factory is a production facility spread over 23,000 sqm adopting a Food Safety Management System based on the principles of HACCP and in conformity to ISO 22000, FSSC 22000, IFS V.8 &amp; BRC V.9. Total investment for building and equipment originally amounting to 35 million Euro, the company is investing in a factory extension of 6,000 sqm with an additional 15 million Euro investment. The building is designed and constructed to be a green building using natural ventilation systems to maintain temperatures, photovoltaic panels to generate electric power and new technologies to save on and preserve energy. The Food Factory brings together different food production operations all working together and at the same time independent from one another. -Healthcare catering production unit -An independent industrial kitchen for non-healthcare food production and products -Pastry and bakery for the production of confectionery, bakery and sweet items -High volume production area for the production of pastry items, filled pasta and ready made meals In addition to its food production operations, it also runs an academy earmarked to become an international centre of excellence in gastronomy and a research and development facility, including both a production laboratory and an R&amp;D facility Our promise to all our stakeholders is embodied in our Food Safety Policy and is built on 4 main objectives: Long Term Vision Transparency Quality Teamwork

James Caterers Ltd

&lt;p&gt;&lt;strong&gt;POSITION:  Purchasing Clerk&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;RESPONSIBLE FOR:  &lt;/strong&gt;Purchasing of goods and services&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;REPORTS TO:  &lt;/strong&gt;Head of Procurement&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;PRIMARY OBJECTIVE OF POSITION&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;The &lt;strong&gt;Purchasing Clerk&lt;/strong&gt; is responsible for supporting the procurement team by handling administrative tasks related to purchasing goods and services. This role ensures that purchase orders are processed efficiently, vendor communications are managed, and records are maintained accurately to ensure that the companies operations are adequately supplied at all times.&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;&lt;ins&gt;TASKS, DUTIES AND RESPONSIBILITIES&lt;/ins&gt;&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;&lt;strong&gt;Processing Purchase Orders (POs):&lt;/strong&gt; Create, review, and process purchase orders based on approved requests.&lt;/li&gt;
&lt;li&gt;&lt;strong&gt;Vendor Communication:&lt;/strong&gt; Contact suppliers for quotes, confirm orders, and follow up on deliveries.&lt;/li&gt;
&lt;li&gt;&lt;strong&gt;Inventory Management Support:&lt;/strong&gt; Assist in monitoring stock levels and coordinating replenishments.&lt;/li&gt;
&lt;li&gt;&lt;strong&gt;Invoice Matching:&lt;/strong&gt; Verify invoices against purchase orders and delivery receipts.&lt;/li&gt;
&lt;li&gt;&lt;strong&gt;Data Entry &amp;amp; Record Keeping:&lt;/strong&gt; Maintain accurate procurement records in the system, including supplier details, order history, and pricing.&lt;/li&gt;
&lt;li&gt;&lt;strong&gt;Compliance &amp;amp; Documentation:&lt;/strong&gt; Ensure all purchasing activities adhere to company policies and regulatory requirements.&lt;/li&gt;
&lt;li&gt;&lt;strong&gt;Coordination with Departments:&lt;/strong&gt; Work closely with finance, warehouse, and other departments to resolve discrepancies or issues.&lt;/li&gt;
&lt;li&gt;&lt;strong&gt;General Administrative Support:&lt;/strong&gt; Handle correspondence, file documents, and assist in preparing reports.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;strong&gt;REQUIREMENTS&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Minimum Food handlers license B or as applicable.&lt;/li&gt;
&lt;li&gt;Previous experience in purchasing, procurement, or clerical work is preferred.&lt;/li&gt;
&lt;li&gt;Strong organizational and multitasking skills.&lt;/li&gt;
&lt;li&gt;Attention to detail and accuracy in data entry.&lt;/li&gt;
&lt;li&gt;Proficiency in Microsoft Office (Excel, Word, Outlook).&lt;/li&gt;
&lt;li&gt;Good communication and negotiation skills.&lt;/li&gt;
&lt;li&gt;Ability to work in a fast-paced environment and meet deadlines.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;strong&gt;HUMAN RESOURCES&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Maintain a healthy relationship with all superiors and colleagues.&lt;/li&gt;
&lt;li&gt;Must project a good image in terms of personality and appearance at all times.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;strong&gt;GENERAL&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Take reasonable care for the health and safety of yourself and of others who may be affected by their acts or omissions at work.&lt;/li&gt;
&lt;li&gt;In addition, all employees are expected to work within the terms of their contract of employment and adhere to policies and practices as directed.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;strong&gt;COMPANY POLICY&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;Company policies may change depending on the commercial circumstances of the operation, and which may in some manner or other, change, alter or amend the aforementioned job description.&lt;/p&gt;

English

Purchasing Clerk

&lt;p&gt;&lt;strong&gt;POSITION: SOUS CHEF&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;DEPARTMENT: FOOD PRODUCTION UNIT&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;RESPONSIBLE FOR: CHEF TOURNANT, CHEF DE PARTIES AND COMMIS CHEFS, FOOD HANDLERS - ASSEMBLY&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;REPORTS TO: EXECUTIVE CHEF&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;RESPONSIBILITIES&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;Supports the Executive Chef in the supervision of the Kitchen Departments and the quality of its products, in the most cost-effective method in line with the quality hygiene and management policy of the Company. This person deputizes when the Executive Chef is on leave or off.&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;1. Financial&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Develop new ideas for menus, menu presentations regarding food presentation, recipes, production and costing.&lt;/li&gt;
&lt;li&gt;Monitor requisitions, stores, and chillers of any stocks to achieve a lesser percentage food cost than the theoretical cost.&lt;/li&gt;
&lt;li&gt;To achieve the maximum productivity from the kitchen brigade and eliminating any unproductive time or any overtime. The rosters should be monitored daily and any changes to be executed.&lt;/li&gt;
&lt;li&gt;Ensure maximum utilization of labour force is obtained and at minimum cost levels.&lt;/li&gt;
&lt;li&gt;Ensure that wastage is kept to a bare minimum.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;strong&gt;2. Human Resources&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Check that employees are well groomed and proper uniform is worn at all times.&lt;/li&gt;
&lt;li&gt;While disciplining employees when it is necessary, this person should enhance staff morale by listening to their problems and encouraging them to participate in social or competitive events of the Company.&lt;/li&gt;
&lt;li&gt;Maintain a healthy relationship with al superiors, piers and subordinates alike.&lt;/li&gt;
&lt;li&gt;Ensure that all leave allocated to the employees of his is availed to by the end of each year.&lt;/li&gt;
&lt;li&gt;Ensure that all employees are trained adequately on their job and in the skills required in all other common departmental duties thus ensuring maximum flexibility within the department.&lt;/li&gt;
&lt;li&gt;Foster a feeling of belonging to the company in all the department’s employees.&lt;/li&gt;
&lt;li&gt;Inspire understanding amongst all employees in his department and in all other departments.&lt;/li&gt;
&lt;li&gt;Ensures that all staff observes the Health and Safety policy, of the company.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;strong&gt;3. Operational&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Ensure that procedures in personal and food hygiene are carried out and maintained.&lt;/li&gt;
&lt;li&gt;Check deliveries and return to suppliers, any which are not up to the Companies Standards.&lt;/li&gt;
&lt;li&gt;Daily monitoring of production such that all time frames are kept and dispatch of foods or meals are up to the required standards.&lt;/li&gt;
&lt;li&gt;Assist the Executive Chef in the planning and preparation of menus, recipes, cooking and preparation instructions for the kitchen departments.&lt;/li&gt;
&lt;li&gt;Liaise with all the Management Team to ensure that all productions run smoothly and deadlines are met.&lt;/li&gt;
&lt;li&gt;Ensure that all hygiene regulations (including HACCP), and international certification standards are strictly observed by all employees and by the procedures adapted in the execution of the production.&lt;/li&gt;
&lt;li&gt;Coordinate with chef and/or stores regarding market list, availability of products, storage expiry dates and equipment.&lt;/li&gt;
&lt;li&gt;Assist the Executive Chef in administration and office work of the department. Including rosters, orders and time sheets.&lt;/li&gt;
&lt;li&gt;Checks that team are filling live proper traceability documentation of the works being done.&lt;/li&gt;
&lt;li&gt;Ensure that sufficient amenities are available to carry out the production plan, if not to propose an order accordingly.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;strong&gt;4. Management&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;As part of the management team the executive must ensure that he continuously upholds the company policies.&lt;/li&gt;
&lt;li&gt;Is responsible to maintain discipline amongst all employees.&lt;/li&gt;
&lt;li&gt;Must foster a positive working relationship with superiors, piers, and understudies.&lt;/li&gt;
&lt;li&gt;Must project a good image in terms of personality and appearance at all times and act as an ambassador of the company.&lt;/li&gt;
&lt;li&gt;Must sign acceptance to and abide by the company’ oath of secrecy of ethics.&lt;/li&gt;
&lt;li&gt;Hold regular departmental meetings for all levels of staff in all departments.&lt;/li&gt;
&lt;li&gt;Attend daily briefings, quality meetings, operational meetings on time and follow up on pending items to do.&lt;/li&gt;
&lt;/ul&gt;
&lt;p&gt;&lt;strong&gt;5. Corporate&lt;/strong&gt;&lt;/p&gt;
&lt;ul&gt;
&lt;li&gt;Must show loyalty and support to the company and its objectives as well as its various properties and operations.&lt;/li&gt;
&lt;li&gt;Must adhere to, support, and activate a positive attitude towards the company’s business.&lt;/li&gt;
&lt;/ul&gt;

SOUS CHEF

&lt;p&gt;&lt;strong&gt;POSITION: Food Outlets Manager&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;RESPONSIBLE FOR: Food Outlets&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;REPORTS TO: General Manager&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;PRIMARY OBJECTIVE OF POSITION&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;The Manager is responsible for overseeing the function of the premises and in charge of both customer satisfaction and employee success. The objective shall be to achieve and deliver product consistency to the highest quality levels. This is accomplished within the scope of a budget and in conformity with well-defined management norms.&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;TASKS, DUTIES AND RESPONSIBILITIES&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;Responsibilities and Means&lt;/p&gt;
&lt;p&gt;• Implement efficient processes and standards&lt;/p&gt;
&lt;p&gt;• Evaluate customer satisfaction operations and find ways to ensure customer retention and growth&lt;/p&gt;
&lt;p&gt;• Solving customer&#039;s complaints regarding quality customer service.&lt;/p&gt;
&lt;p&gt;• Managing daily tasks of cafeteria.&lt;/p&gt;
&lt;p&gt;• Maintaining annual budget of cafeteria management.&lt;/p&gt;
&lt;p&gt;• Interviewing, hiring, and managing training for staff.&lt;/p&gt;
&lt;p&gt;• Utilizing computer to maintain schedule of staff.&lt;/p&gt;
&lt;p&gt;• Communicating with procurement and ordering necessary material.&lt;/p&gt;
&lt;p&gt;• Ensuring delivery of fresh and standard food.&lt;/p&gt;
&lt;p&gt;• Filling up traceability as required.&lt;/p&gt;
&lt;p&gt;• Maintaining update knowledge of cafeteria management related rules and regulations.&lt;/p&gt;
&lt;p&gt;• Maintaining and repairing equipment and other services.&lt;/p&gt;
&lt;p&gt;• Consulting with chef to decide new menu.&lt;/p&gt;
&lt;p&gt;• Ensuring that food is served in timely manner.&lt;/p&gt;
&lt;p&gt;• Providing personalize service to VIP guests.&lt;/p&gt;
&lt;p&gt;• Evaluating gross sales of cafeteria.&lt;/p&gt;
&lt;p&gt;• Creating and maintaining clean and safe environment in cafeteria.&lt;/p&gt;
&lt;p&gt;• Performing advertising and marketing tasks.&lt;/p&gt;
&lt;p&gt;• Maintaining a responsive atmosphere with the customers.&lt;/p&gt;
&lt;p&gt;• Implementing and developing new ideas for development of cafeteria.&lt;/p&gt;
&lt;p&gt;• Ensure compliance with local and international laws&lt;/p&gt;
&lt;p&gt;• Make sure that all machines available are used with an efficient and effective manner&lt;/p&gt;
&lt;p&gt;• Manage relations with customers, partners, and other stakeholders&lt;/p&gt;
&lt;p&gt;• Oversee expenses and budgeting to help the organization&lt;/p&gt;
&lt;p&gt;• Mentor and motivate teams to achieve productivity and engagement&lt;/p&gt;
&lt;p&gt;• Report on operational performance and suggest improvements&lt;/p&gt;
&lt;p&gt;• The daily coordination, improvement, and execution of all food manufacturing operations; overseeing production, planning, quality control and maintenance.&lt;/p&gt;
&lt;p&gt;• To ensure consistency of the products all the time&lt;/p&gt;
&lt;p&gt;• To monitor the quality and efficiency of goods storage and transportation for both local and export&lt;/p&gt;
&lt;p&gt;• To ensure that all orders are prepared and prepared in a timely manner&lt;/p&gt;
&lt;p&gt;• Act as a liaison between top management and staff in the implementation of the strategy for the restaurant and the company.&lt;/p&gt;
&lt;p&gt;• Create , maintain and document SOPs for the smooth running of the restaurant.&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;A. Hygiene, Safety and Maintenance Responsibilities:&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;• Ensures that the rules of hygiene be adhered to, in order to avoid any contamination of the food.&lt;/p&gt;
&lt;p&gt;• Ensures safety standards are in place at all time to guarantee employees’ safety and minimise on any work-related accidents.&lt;/p&gt;
&lt;p&gt;• Works towards achieving Food safety compliance&lt;/p&gt;
&lt;p&gt;• In general work closely with the Hygiene and Quality unit of the organisation in ensuring adherence and compliance of such goals.&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;B. Human Responsibilities&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;• Liaise with the HR department on the recruitment process&lt;/p&gt;
&lt;p&gt;• Be sure that all departments are manned appropriately&lt;/p&gt;
&lt;p&gt;• Evaluates his/ her managers at least once a year and makes flash evaluations as often as necessary.&lt;/p&gt;
&lt;p&gt;• Checks the evaluations made by the managers on their subordinates&lt;/p&gt;
&lt;p&gt;• Convenes meetings at regular intervals for the exchange of information with his/her managers, as well as meetings with all members of his staff.&lt;/p&gt;
&lt;p&gt;• Recommends to the General Manager any turnover in personnel, promotions or salary increases concerning his staff.&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;REQUIREMENTS&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;• Minimum Food handlers license B or as applicable.&lt;/p&gt;
&lt;p&gt;• Exercise good communication skills at least in English or Maltese, ideally both.&lt;/p&gt;
&lt;p&gt;• Good writing skills for reporting information on record sheets&lt;/p&gt;
&lt;p&gt;• Several years of experience in the restaurant industry, with progressive&lt;/p&gt;
&lt;p&gt;responsibility.&lt;/p&gt;
&lt;p&gt;• Ability to work flexible hours, including evenings, weekends, and holidays&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;strong&gt;COMPANY POLICY&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;Company policies may change depending on the commercial circumstances of the operation, and which may in some manner or other, change, alter or amend the aforementioned job description.&lt;/p&gt;

There Are No Job Openings at James Caterers Ltd At The Moment