Jobs at HRLeverage Africa

Responsibilities

• Ensures that all items required for meal preparation are readily available.
• Monitors and ensures that work is done according to airline specifications and HACCP/ HALAL standards.
• Monitors the meal preparation process and execute on the job training for subordinates.
• Reports any equipment malfunction
• Ensure the use of personal protective clothing amongst staff
• Ensure compliance with menu plans

Requirements

• Minimum 3` years relevant experience as a Chef in high volume multi-menu food operation.
• 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.
• Strong people and process management skills.

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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
• Supervise the cleanliness and orderliness of the working area in line with food hygiene and safety guidelines
• Monitor inventory and replenish as and when due to avoid stock out
• Assist the Executive Chef in Charge and Executive Sous Chef in formulating recipes for production in the hot station
• Assist in training new employees when required
• Compliance with all company standards, food safety requirements, health, safety, and environmental procedures

Requirements

• BSC or equivalent in Culinary or related fields
• Minimum 2 years’ working experience in cooking/culinary or related departments
• Working knowledge of the fundamentals of cooking
• Working knowledge of kitchen equipment and tools
• Availability to work in varied shifts, including weekends and holidays
• Working knowledge of food safety practice and procedure
• Effective communication skills.