Jobs at H-CUE Catering

Job Brief

• Responsible for supporting HR activities like recruitment, policy education, compensation and benefits, employee relations and documentation.

Role Description and Responsibilities

• Design and implement the overall recruiting strategy.
• Source, attract and screen candidates for open positions using various reliable recruiting and selection tools/methods within schedule.
• Provide analytical and well documented recruiting reports to the rest of the team.
• Create and implement effective onboarding plans.
• Support the development and implementation of HR initiatives and systems.
• Assist in performance management processes.
• Maintain employee records (attendance, EEO data etc.) according to policy and legal requirements
• Develop training and development programs
• Promote company’s reputation as “best place to work”.
• Review employment and working conditions to ensure legal compliance.

Requirements

• B.Sc / BA in Business Administration, Social Studies or relevant field; further training will be a plus
• HR Credentials
• Minimum of 5 years proven experience as HR generalist with three as a recruiter.
• Understanding of labor laws and disciplinary procedures
• Proficient in MS Office; knowledge of HRMS is a plus
• Outstanding organizational and time-management abilities
• Excellent communication and interpersonal skills
• Problem-solving and decision-making aptitude
• Strong ethics and reliability.

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Job Brief

• Responsible for driving sustainable financial growth through boosting sales and forging strong relationships with clients.

Role Description and Responsibilities

• Handles proposals pre-qualification, Technical and commercials tenders
• Maintain on-going relationships with clients after award of contract to maximize the growth of our existing contracts.
• Create and manage account strategy plans for prospects, build customer and competitor analysis and proactively obtain market intelligence.
• Work closely with team members to plan and enable bid solution development and contribute to the development of the process.
• Ensure all solutions produced by bid or sales activity teams are in line with both HCUE and client commercial models and how each generates profit.
• Preparing and delivering pitches and presentation to potential clients.
• Assist in Company Branding and Advertisement activities.
• Reviewing clients' feedback and implementing necessary changes.
• Assist Operations personnel in the pre-planning of new projects and business.
• Participate in management team planning, evaluation, and team building that supports the organization's growth as sales- driven business.
• Manage customer calls and appointments effectively for new opportunities.

Requirements

• B.Sc / BA in Business Administration, Sales or relevant field
• Proven working experience as a business development officer, sales executive or a relevant role
• Proficiency in MS Office
• Proficiency in English
• Market knowledge especially in Oil & gas
• Communication and negotiation skills
• Ability to build rapport
• Time management and planning skill.

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Job Brief

• Efficiently plan, coordinate and oversee all aspects of daily operations to sync the expected input with output

Role Description and Responsibilities

• Plan, supervise and coordinate all catering operations activities of the company in line with Hcue Polices, Procedures and Processes.
• Prepares monthly and annual operational material budget for management consideration.
• Manage the Catering Operation with the available resources within budget and to achieve sales, cost of sales and gross profit targets.
• Ensures that all company’s assets are safeguarded.
• Coordinating the pursuit of mature retention and outstanding payment on contracts.
• Establish parameters for business plan and update as necessary.
• Work closely with business development manager in bid preparation.

Requirements

• B.Sc. Degree or HND in Food Science & Technology, Hotel & Catering Management.
• Professional Certification in Food Safety and Hospitality Management.
• Prior experience in catering and hospitality industry is a must.
• Proficient in the use of MS Office
• Minimum of 10 years post qualification experience.

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Job Brief

• Responsible for overseeing kitchen staff and the day to day running of the kitchen, including cleaning the equipment, checking supplies and rotating food stock.
• Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and utilizing food surpluses and leftovers.

Role Description and Responsibilities

• Directly manage production staff by instructing, coordinating, communicating, and verifying daily activities within assigned areas.
• Responsible for safety of the kitchen, yields, efficiency, output and product quality in conformance to HCUE recipe.
• Closely monitor production processes ensuring product specifications and recipes are met.
• Actively seeking, identifying opportunities and innovation for business growth & development with focus on latest food trends and best practices.
• Ensure the routine operation of the department by evaluating efficiencies, staffing, placement, training and rotation of employees.
• Ensure care and proper operation of all equipment in the kitchen and production area.
• Execute daily/weekly work schedules for kitchen staff.
• Organizing the inventory, storage, and distribution of foodstuffs and supplies.
• Control portion costs by working out the number of portions per food batch
• Helping to plan menus, apportion ingredients and use food surpluses.
• Supervises cooks, tastes, smells, and observes food to ensure conformance with recipes and appearance standards.
• Look for ways to cut waste and decrease operational costs.
• Project future needs for goods and products required for the smooth running of the restaurant and order accordingly.

Requirements

• Must have prior experience in hospitality industry, preferably a restaurant or hotel – minimum of 3 years experience in food production and presentation.
• Firm, decisive and energetic,
• Must have a commercial cooking experience preferably for a restaurant or hotel.
• Excellent verbal and written communication skills
• Sharp production focus with a drive for accurate results
• Strong analytical and problem-solving skills
• Exceptional negotiation and conflict resolution attributes.