Career Opportunities at ECLAT HR Consulting

Responsibilities

• Welcome members and guests professionally and ensure smooth check-in and check-out processes.
• Provide detailed information on membership packages, fitness programs, and class schedules.
• Process new member registrations, renewals, cancellations, and upgrades.
• Handle cash, POS transactions, and maintain accurate payment records.
• Schedule personal training sessions and group classes.
•  Monitor membership database and maintain updated records.
• Respond to phone, email, and walk-in inquiries promptly.
• Resolve member concerns effectively and escalate complex issues to management.
• Maintain cleanliness and organization of the reception and waiting area.
• Ensure compliance with gym policies, safety standards, and operational Procedures.

Requirement

• Minimum OND/HND qualification.
•  1–3 years’ experience in a front desk, receptionist, or customer service role (experience in a gym or hospitality environment is preferred).
• Basic knowledge of fitness industry operations is an added advantage.
• Proficiency in MS Office and basic administrative systems.
• Good numerical skills for handling payments and transactions

Required Competencies:

• Friendly, polite, and customer-focused.
• Excellent customer service orientation.
• Honest, reliable, and responsible.
• Strong communication and interpersonal skills.
• Strong organizational and multitasking abilities.
• Able to work under pressure and in a fast-paced environment.
• Ability to work flexible hours, including weekends if required.

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Key Responsibilities: 

• Manage and maintain the general ledger, ensuring all financial transactions are accurately recorded and reconciled.
• Process accounts payable, including verifying invoices, processing payments to vendors, and managing vendor relationships.
• Manage accounts receivable, including invoicing guests/clients, tracking payments, and following up on overdue accounts.
• Assist with payroll processing, ensuring accurate calculation of wages, deductions, and timely disbursement to employees.
• Prepare and process journal entries and reconcile bank statements, credit card statements, and other financial accounts.
• Generate and review financial statements, including profit and loss statements, balance sheets, and cash flow statements, on a regular basis.
• Support the budgeting and forecasting processes by providing historical data, analysis, and insights.
• Ensure compliance with all relevant tax regulations (e.g., VAT, WHT, PAYE), accounting standards, and company financial policies.
• Conduct regular audits of financial transactions and records to identify and resolve discrepancies.
• Assist with inventory management, ensuring accurate valuation and control of stock.
• Collaborate with other departments to gather financial data and provide financial insights as required.
• Prepare various financial reports for management, highlighting key financial performance indicators.
• Participate in year-end closing procedures and assist with external audits

Qualifications 

• Bachelor’s degree in Accounting, Finance, or a related field is required.
• Professional accounting qualification (e.g., ACA, ACCA, ICAN) is highly preferred or in progress.
• Minimum of 3-5 years of professional accounting experience, with at least 2 years in the hospitality industry.

Preferred Skills 

• Exceptional analytical and problem-solving skills.
• High level of integrity, trustworthiness, and ethical conduct.
• Meticulous attention to detail and accuracy.
• Strong organizational and time-management skills.
• Ability to work independently and as part of a team.
• Excellent verbal and written communication skills for clear financial reporting.
• Proactive and self-motivated with a strong work ethic.

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Key Responsibilities: 

• Prepare, bake, and decorate a variety of pastries, cakes, breads, cookies, and desserts according to established recipes and quality standards.
•  Ensure consistency in taste, presentation, and portion sizes of all pastry and dessert items served to guests.
• Assist in planning and organizing daily pastry production schedules to ensure product availability and freshness.
• Accurately measure, mix, and prepare ingredients while following standard baking techniques and procedures.
• Maintain cleanliness and organization of the pastry workstation, equipment, and storage areas.
• Ensure proper storage, labeling, and handling of ingredients and finished pastry products.
•  Monitor the quality and freshness of pastry ingredients and report shortages or issues to the Head Chef.
• Assist in preparing dessert items for restaurant service, special events, and catering functions.
• Collaborate with the kitchen team to ensure timely preparation and delivery of desserts during service.
• Support the development and testing of new pastry recipes and menu items when required.
• Follow all food safety, hygiene, and sanitation regulations in accordance with hospitality industry standards.
• Assist in monitoring pastry inventory and support stock control to ensure availability of ingredients.
• Minimize food waste by maintaining proper portion control and efficient use of ingredients
• Ensure pastry equipment such as ovens, mixers, and baking tools are used safely and maintained properly.

Qualifications 

• Bachelor’s Diploma or Degree in Pastry Arts, Culinary Arts, Hospitality Management, or a related field.
• 2–3 years of relevant experience in pastry preparation, baking, or dessert production within a café, bakery, hotel, or restaurant environment.
• Basic knowledge of pastry techniques, baking methods, and dessert presentation.
• Familiarity with kitchen equipment such as ovens, mixers, and baking tools.
• Understanding of food safety, hygiene standards, and kitchen sanitation practices is desirable.

Preferred Skills 

• Creativity and passion for pastry and dessert preparatio
• Strong attention to detail and presentation
• Good organizational and time-management skills
• Ability to work effectively in a fast-paced kitchen environment
•  Strong teamwork and communication skills
• Ability to follow recipes and instructions accurately
• Willingness to learn new baking techniques and pastry trends

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​​​​​​​Key Responsibilities: 

• Assist the Head Chef in overseeing daily kitchen operations and ensuring smooth workflow during food preparation and service.
• Supervise and coordinate the activities of kitchen staff to ensure meals are prepared efficiently and to high quality standards.
•  Support the preparation, cooking, and presentation of dishes according to established recipes and menu guidelines.
• Monitor food quality, taste, and presentation to ensure consistency and adherence to the restaurant or hotel’s standards.
•  Ensure all kitchen activities comply with food safety, sanitation, and hygiene regulations.
• Assist in planning and organizing menu items, daily specials, and food preparation schedules.
•  Help manage inventory by monitoring food stock levels and assisting with ordering and receiving supplies.
• Ensure proper storage, labeling, and handling of food ingredients to maintain freshness and safety.
• Support the training and guidance of junior kitchen staff, including commis chefs and kitchen assistants.
•  Assist the Head Chef in controlling food costs by minimizing waste and ensuring efficient use of ingredients.
• Coordinate with front-of-house staff to ensure timely delivery of orders and smooth communication during service.
• Maintain cleanliness and organization of kitchen workstations, equipment, and food preparation areas.
• Step in to lead kitchen operations in the absence of the Head Chef when required.
• Assist with menu testing, recipe development, and presentation improvements where necessary.

Qualifications 

• A bachelor’s degree, diploma, or certification in Culinary Arts, Hospitality Management, or a related field is preferred.
•  2–3 years of relevant experience in a professional kitchen environment such as a hotel, restaurant, catering service, or hospitality establishment.
• Previous experience as a Junior Chef is highly desirable and will be considered an advantage.
• Basic knowledge of food preparation techniques, kitchen operations, and menu execution is required.
• Familiarity with food safety, hygiene standards, and kitchen sanitation practices within the hospitality industry is desirable.
• Experience working in a fast-paced kitchen environment and supporting senior chefs during service will be an added advantage.

Preferred Skills 

• Strong teamwork and leadership potential
• Good communication and interpersonal skills
• Ability to work efficiently in a fast-paced kitchen environment
• Strong organizational and time-management abilities
• Attention to detail in food preparation and presentation
• High level of discipline, responsibility, and professionalism