FedicsEmployee Reviews & Ratings

Fedics can give you steady site-based work in big kitchens, but it suits you better if you already have a little kitchen or catering exposure rather than starting from zero. Getting started usually means a short induction on food safety and site rules, followed by on-the-job training alongside more experienced staff. You will need matric at minimum. A food hygiene certificate helps your application stand out, and any previous time in a school kitchen, hospital canteen or catering company makes the first few weeks easier. Shifts are fixed to the site’s hours, so you know your roster in advance. Day-to-day work for juniors centres on prep, portioning, basic cooking, plating and keeping the kitchen clean. You will spend long hours on your feet in a hot, busy environment, often repeating the same tasks. The pace is steady rather than frantic, which can feel less overwhelming than restaurant service, but the work is repetitive and physical. Pay starts near the lower end of R5,500–R15,000 depending on the site and your experience, with increases tied to hours worked and basic performance. From here you can move into a senior cook or supervisor role on the same contract if you stay long enough and show reliability. The skills you pick up—portion control, hygiene standards, working to a production schedule—transfer to other catering or institutional kitchens. However, Fedics does not run a formal learnership or fast-track promotion programme for complete beginners. This employer works best for someone living in Johannesburg, Cape Town or Durban who has already finished matric, holds or can quickly get a food hygiene certificate, and has done casual kitchen shifts before. If you are completely new to hospitality and need lots of hand-holding in your first job, look for smaller restaurants or training programmes first.

— ShiftMate Editorial · Fedics worker

Fedics, part of Tsebo Solutions Group, runs catering and hospitality services mainly in hospitals, corporate sites and institutions across South Africa. The overall picture from employee feedback is mixed at best, with clear signs of operational pressure and uneven management that leave many hospitality workers feeling undervalued. On the positive side, some staff on Indeed mention a clear sense of purpose when serving patients or clients and the chance to meet personal goals through steady shifts. A few reviews note that teams can feel supportive at site level, with opportunities to learn basic food safety and service routines on the job. Culture scores on Indeed sit at 3.7, suggesting that day-to-day interactions with colleagues are often the best part of the role for those who stay. The negatives dominate recent feedback. HelloPeter reviews describe the company as “disgusting” and accuse it of turning a blind eye to poor standards, especially at sites like Vereeniging Mediclinic where kitchen staff shortages and unsuitable placements are allegedly ignored as long as the balance sheet improves. One reviewer explicitly called out exploitation and the use of “useless BBEE staff” while management focuses on profit. Glassdoor ratings are low across the board: 2.1 for culture & values and work/life balance, with only 54 % of the small sample recommending the company. Complaints about management, inconsistent rostering and lack of support appear repeatedly. Pay and benefits receive middling marks. Indeed gives pay and benefits 3.0, but no concrete ZAR figures surface in the reviews; workers simply describe wages as average for contract catering without standout allowances for transport or overtime. In a country where many hospitality employees rely on public transport, shift patterns that ignore load-shedding or long commutes add hidden costs. Career growth looks limited. Glassdoor scores career opportunities at 2.5, and the evidence shows little mention of internal promotions or structured training pathways. Most roles appear to stay at the same level, with advancement depending more on site manager discretion than company policy. Bottom line: apply only if you need immediate contract work in institutional catering and can tolerate inconsistent management and modest pay. Anyone seeking fair treatment, reliable advancement or decent work-life balance should look elsewhere.