Latest Jobs at HRLeverage Africa

Key Responsibilities

• Prepare and process meat, poultry, and fish according to specifications and standards.
• Ensure all meat products are cut, trimmed, and prepared for cooking.
• Maintain high standards of hygiene and safety in the butchery area.
• Monitor inventory levels and assist with ordering meat supplies as needed.
• Collaborate with the kitchen team to ensure timely and efficient preparation of meat dishes.
• Adhere to all health and safety regulations and guidelines.
• Inspect meat products for quality and freshness.
• Assist with menu planning and development by providing input on meat cuts and preparations.
• Maintain and clean butchery equipment and tools.
• Ensure proper storage and handling of meat products to prevent contamination.

Qualifications

• Diploma (OND / HND) in Culinary Arts / Meat Processing, or a related field.
• Proven experience as a Butchery Specialist or similar role in a catering or culinary environment.
• In-depth knowledge of various meat cuts, processing techniques, and preparation methods.
• Strong understanding of food safety and hygiene standards.
• Excellent knife skills and manual dexterity.
• Ability to work under pressure and in a fast-paced environment.
• Good organizational and time management skills.
• Strong attention to detail and commitment to quality.
• Effective communication and teamwork abilities.

Preferred Experience:

• Experience in an inflight catering or large-scale catering operation is preferred
• Familiarity with international meat cuts and culinary trends.
• Certification in food safety and hygiene practices.

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Key Responsibilities

• Ensure meal preparation processes are consistent and adhere to standard recipes as set by the Executive Chef.
• Prepare all cold dishes according to recipes, safety guidelines, and standards set by the Executive Chef.
• Inspect all food products and cooking tools before use; select and use only food items and tools that comply with food safety and hygiene standards.
• Supervise the cleanliness and orderliness of the working area in line with food hygiene and safety guidelines.
• Supervise compliance with specific preparation instructions for each recipe and food safety and hygiene guidelines.
• Supervise all preparation and storage to ensure they are carried out under appropriate conditions and temperature.
• Monitor inventory and replenish as necessary to avoid stockouts while ensuring appropriate stock levels and supplies according to the daily production plan.
• Ensure compliance with preservation standards for the proper handling of all food products at the right temperature.
• Assist the Executive Chef in Charge and Executive Sous Chef in formulating recipes for production in the cold station.
• Assist the Executive Chef in monitoring and enforcing company and departmental food safety and hygiene policies and procedures.
• Practice proper grooming, personal hygiene, and the use of safety equipment.
• Ensure compliance with all company standards, food safety requirements, health, safety, and environmental procedures.

Key Performance Indicators (KPIs)

• Customer satisfaction
• Compliance with chef’s recipes, processes, and specified menus
• Timely preparation of meals
• Compliance with internal guidelines, policies, and strategies
• Compliance with HACCP rules
• Development and implementation of a job rotation plan
• Succession planning.

Qualifications

• Candidates should possess relevant qualifications with 3+ years relevant work experience.
• Proven experience as a Commis II or similar role in a cold kitchen environment
• Strong knowledge of food safety, hygiene, and HACCP standards
• Ability to follow recipes and yield guides accurately
• Excellent organizational and supervisory skills
• Ability to work under pressure and meet deadlines
• Strong attention to detail and commitment to quality
• Good communication and teamwork skills.

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Key Responsibilities

• Monitor and document traceability processes for all food products.
• Ensure compliance with local and international food safety regulations.
• Investigate and resolve any traceability issues that arise.
• Maintain accurate records of all traceability activities.
• Collaborate with the Quality Assurance team to ensure food safety standards are met.

Qualifications

• Bachelor's Degree in Food Science, Quality Assurance, or a related field.
• Proven experience in traceability or quality assurance within the food industry.
• Strong understanding of food safety regulations and standards.
• Excellent attention to detail and record-keeping skills.
• Strong problem-solving abilities and analytical skills.

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Responsibilities

• Create ad-hoc reports for various business needs
• Prepare tax documents
• Compile and analyze financial statements
• Manage budgeting and forecasting
• Collection, receivables and payments handling and management of cash-flows
• Perform payroll accounting, make payroll entries and maintain payroll and files for the school employees.
• Support the review and development of financial policies and ensure their implementation maintains integrity and transparency.
• Monitor income and expenditure in relation to the school's budget, and produce monthly reports for the Directors, Headteacher and the Finance Committee.
• Keep all school accounts and prepare income and expenditure reports in accordance with the financial regulations and shall prepare accounts for submission to the school's auditors.

Qualifications

• Bachelor’s Degree in Accounting
• Minimum of 2 years of experience in school accounting.
• Experience in practical accounting and book-keeping
• Knowledge of accounting software packages

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Key Responsibilities

• Ensure that all items required for meal preparation are readily available
• Monitor and ensure that work is done according to airline specifications and HACCP/HALAL standards
• Oversee the meal preparation process and conduct on-the-job training for subordinates
• Report any equipment malfunction to the maintenance team
• Ensure the use of personal protective clothing among staff
• Ensure compliance with menu plans and chefs' recipes
• Maintain timely and accurate reporting of activities
• Comply with internal guidelines, policies, and strategies
• Adhere to HACCP/HALAL rules and standards
• Develop and implement a job rotation plan
• Plan for succession to ensure continuous workflow

Key Performance Indicators (KPIs):

• Customer satisfaction
• Compliance with chefs' recipes and specified menus
• Timely and correct reporting
• Adherence to internal guidelines, policies, and strategies
• Compliance with HACCP/HALAL rules
• Effective job rotation plan implementation
• Successful succession planning

Qualifications

• Minimum of 3 years of relevant experience as a chef in high-volume, multi-menu food operations
• Culinary degree, bachelor’s degree, or equivalent qualification
• Demonstrated knowledge and experience in HACCP/HALAL standards
• Excellent knowledge of raw materials yields and best usage practices
• Strong people and process management skills
• Proficient in Microsoft Word, Excel, and PowerPoint
• Fluent in English, both written and spoken
• Ability to work effectively in hectic environments.

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Responsibilities
Business Development and Strategic Planning:

• Conduct in-depth market research and analysis to identify emerging trends, competitive landscapes, and untapped market opportunities.
• Develop and implement comprehensive business strategies, including long-term growth plans, diversification initiatives, and competitive positioning.
• Oversee the creation and execution of annual business plans, ensuring alignment with the company's overall vision and objectives.
• Collaborate with the executive team to set measurable goals, key performance indicators, and strategic priorities for the organization.

Client Acquisition and Relationship Management:

• Spearhead the company's client acquisition efforts, identifying and targeting high-value prospects in both the corporate and private event sectors.
• Establish and nurture strong relationships with key clients, understanding their evolving needs and preferences, and providing strategic insights to enhance their event experiences.
• Lead the proposal and pitch process, effectively communicating the company's value proposition and securing new business opportunities.
• Oversee the development of client-focused marketing and thought leadership initiatives to enhance the company's brand visibility and reputation.

Financial and Performance Management:

• Collaborate with the finance team to develop and monitor the company's financial budgets, forecasts, and profitability targets.
• Analyze financial and operational data to identify areas for cost optimization, revenue growth, and overall business performance improvement.
• Implement robust performance measurement systems and KPIs to track the effectiveness of strategic initiatives and guide decision-making.

Organizational Development and Transformation:

• Lead the company's strategic initiatives and transformation efforts, ensuring the organization is equipped to adapt to changing market conditions and client demands.
• Identify and implement new technologies, tools, and processes that can enhance the efficiency, productivity, and scalability of the company's operations.
• Spearhead the development and execution of talent management strategies, including recruitment, retention, and professional development programs.
• Foster a culture of innovation, entrepreneurship, and continuous improvement across the organization.

Qualification and Requirements

• Master's degree in Business Administration or a related field.
• Minimum 10 years of progressive experience in a senior business leadership role, preferably in the event management or professional services industry.
• Proven track record of developing and executing successful business strategies that have driven organizational growth and profitability.
• Excellent research and analytical skills, with the ability to synthesize complex information and make data-driven decisions.
• Strong financial acumen, with the ability to interpret financial statements, budgets, and forecasts.
• Exceptional communication and presentation skills, with the ability to effectively convey complex ideas to both internal and external stakeholders.
• Demonstrated experience in leading and managing cross-functional teams, fostering collaboration and driving organizational change.
• Innovative and strategic mindset, with the ability to think outside the box and identify new opportunities for the company.
• Passion for the event industry and a commitment to staying informed about industry trends, best practices, and emerging technologies.

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Responsibilities

• Preparation and arrangement of materials for food production
• Ensure the meal preparation process is consistent and adheres to standard recipes as set by the Executive Chef
• Prepare all hot dishes according to recipes, safety guidelines, and standards set by the Executive Chef
• Inspect all food products and cooking tools before use; select and use only food items/tools in compliance with food safety and hygiene standards
• Prepare all dishes following specified recipes and yield guides
• Supervise the cleanliness and orderliness of the working area in line with food hygiene and safety guidelines
• Supervise compliance with specific preparation instructions for each recipe and food safety and hygiene guidelines
• Supervise all preparation and storage to ensure they are carried out under appropriate conditions and temperatures
• Monitor inventory and replenish as and when due to avoid stock out while ensuring the availability of appropriate stock levels and supplies according to the daily production plan
• Ensure compliance with preservation standards for the proper handling of all food products at the right temperature
• Assist the Executive Chef in Charge and Executive Sous Chef in formulating recipes for production in the hot station
• Assist in the training of new employees when required
• Assist the Executive Chef in monitoring and enforcing company and departmental food safety and hygiene policies and procedures
• Practice proper grooming, personal hygiene, and use of safety equipment
• Compliance with all company standards, food safety requirements, health, safety, and environment procedures
• Perform other duties as assigned by the Chef-in-Charge and Executive Chef

Key Performance Indicators (KPIs):

• Customer Satisfaction
• Compliance with Chefs recipes process and specified menus
• Timely preparation of meals
• Compliance with the internal guidelines, policies, and strategies
• Compliance with HACCP rules
• Develop and implement a job rotation plan
• Succession Planning

Qualifications

• Proven experience in a similar role within the hospitality or in-flight catering industry
• Strong knowledge of cooking methods, kitchen equipment, and best practices
• Excellent communication and organizational skills
• Ability to work in a fast-paced environment and manage multiple tasks efficiently
• Strong attention to detail and a commitment to food quality and safety
• Ability to work as part of a team and foster a positive working environment
• Professional culinary education is preferred

What We Offer

• Competitive salary and benefits
• Opportunities for career growth and advancement
• A supportive and collaborative work environment

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Key Responsibilities

• Prepare vegetables for cooking and serving.
• Ensure vegetables are cleaned, peeled, and cut according to standards.
• Maintain cleanliness and organization in the prep area.
• Support the kitchen team in daily operations.
• Adhere to food safety and hygiene standards.

Qualifications

• Diploma in Culinary Arts or equivalent.
• Proven experience in a similar role with inflight catering experience.
• Basic knife skills and knowledge of vegetable preparation techniques.
• Attention to detail and ability to work efficiently.
• Good organizational and teamwork skills.

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Key Responsibilities

• Assist in preparing and cooking dishes in the hot kitchen section.
• Follow recipes and instructions to ensure consistency and quality.
• Maintain cleanliness and organization in the kitchen.
• Support the Chef de Partie in daily kitchen operations.
• Adhere to food safety and hygiene standards.

Qualifications

• Diploma in Culinary Arts or equivalent.
• 2+ years relevant work experience.
• Proven experience in a similar role within the hot kitchen.
• Strong culinary skills and knowledge of kitchen operations.
• Ability to work under pressure and multitask.
• Good organizational and teamwork skills.

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Key Responsibilities

• Ensure all meals are produced in accordance with menu specifications with minimal waste
• Monitor and ensure that work is done according to airline specifications and HACCP standards
• Oversee the meal preparation process and conduct on-the-job training for subordinates
• Establish control standards and procedures for bakery items
• Schedule the rostering of manpower to match the production plan
• Ensure proper maintenance of kitchen equipment, report faulty ones, and ensure plans for replacement are undertaken
• Ensure safe kitchen practices in accordance with company safety regulations
• Establish and control standards of bakery items and procedures in preparation
• Ensure compliance with laid-down hygiene standards by the company, airlines, and public health authorities
• Ensure all meals are produced in accordance with agreed composition, weight, and quality as detailed in the menu specification and avoid food wastage
• Control, direct, and train staff within the flight kitchen to achieve maximum effectiveness
• Support the Executive Chef in meal presentation to airline representatives
• Ensure compliance with all house rules and report non-compliance immediately
• Ensure all kitchen practices are safe and in accordance with company safety regulations
• Perform other duties as assigned by the Executive Chef.

Key Performance Indicators (KPIs):

• Customer satisfaction
• Compliance with chefs' recipes and specified menus
• Timely preparation of meals
• Adherence to internal guidelines, policies, and strategies
• Compliance with HACCP rules
• Effective job rotation plan implementation
• Successful succession planning.

Qualifications

• Minimum of 3 years of relevant experience as a Pastry Chef in high-volume, multi-menu food operations
• Culinary Degree / Bachelor's Degree, or equivalent qualification
• Demonstrated knowledge and experience with HACCP implementation
• Excellent knowledge of raw materials yields and best usage practices
• Strong people and process management skills
• Basic computer skills
• Fluent in English, both written and spoken.

What We Offer

• Competitive salary
• Opportunities for professional growth and development
• A positive and collaborative work environment.

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Key Responsibilities

• Manage the storage and distribution of food products.
• Maintain and rotate inventory to ensure freshness.
• Assist with receiving and inspecting deliveries.
• Maintain a clean and organized warehouse.
• Adhere to health and safety regulations.

Qualifications

• High school diploma or equivalent.
• Proven experience in a warehouse or food storage role.
• Strong organizational and inventory management skills.
• Attention to detail and ability to work efficiently.
• Ability to lift and move heavy items.

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Key Responsibilities

• Conduct inspections and audits of food products and kitchen operations.
• Identify and implement corrective actions for quality issues.
• Maintain accurate records and documentation of quality control activities.
• Stay up-to-date with industry trends and regulatory requirements.
• Collaborate with kitchen staff to ensure high standards of food safety and quality.

Qualifications

• Bachelor’s Degree in Food Science, Quality Assurance, or a related field.
• Proven experience in quality control within the food industry.
• Strong knowledge of food safety standards and regulations.
• Excellent attention to detail and analytical skills.
• Effective communication and collaboration skills