Jobs at HRLeverage Africa

Job Summary

• We seek a motivated and enthusiastic Entry-Level Sales Executive to join our team.
• This role is ideal for individuals looking to start a career in sales and business development, with opportunities to earn commission.

Key Responsibilities

• Identify and develop new business opportunities within the logistics and freight forwarding market
• ​Generate new clients through cold calling, networking and field visits
• ​Build and maintain strong relationships with prospective and existing clients
• Promote the company’s freight forwarding services to potential customers
• Support in preparing proposals and closing sales deals
• ​Provide regular reports on sales activities and market feedback

Requirements

• ​Minumum of OND / HND  /B.Sc in Social Sciences
• ​No prior experience required (training will be provided)
• ​Strong communication and interpersonal skills
• ​Willingness to learn and grow in a sales-driven environment
• ​Computer literacy.

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Job Summary

• The Demi Chef de Partie will support the Chef de Partie and kitchen team in the preparation, cooking, portioning, and presentation of high-quality hot meals for airline passengers within the Hot Kitchen section.
• The ideal candidate will ensure compliance with food safety standards, company procedures, and airline catering specifications while maintaining consistency and efficiency in meal production.

Key Responsibilities

• Assist in the preparation and cooking of hot meals according to approved recipes and airline specifications within the Hot Kitchen.
• Ensure food is prepared, portioned, and presented according to quality standards.
• Support the Chef de Partie in supervising kitchen operations within the assigned section.
• Monitor food quality, freshness, and proper storage procedures.
• Maintain cleanliness and organization of workstations and kitchen equipment.
• Adhere strictly to HACCP, food safety, hygiene, and sanitation standards.
• Assist in stock control, inventory checks, and minimizing food wastage.
• Ensure timely preparation of meals to meet airline departure schedules.
• Report equipment malfunctions and operational issues to supervisors.
• Support training and mentoring of junior kitchen staff when required.

Requirements

• OND, HND, or Bachelor's degree in Hospitality, Catering, Culinary Arts, or related field.
• Minimum of 3years’ experience in a similar role (hospitality, catering, aviation catering, hotels, or large-scale food production).
• Knowledge of food safety regulations and hygiene standards.
• Ability to work under pressure and meet strict deadlines.
• Strong teamwork and communication skills.
• Professional culinary certification is an added advantage.

Key Competencies:

• Food Preparation & Hot Kitchen Operations
• Attention to Detail
• Time Management
• Teamwork
• Quality Control
• Food Safety Compliance
• Problem-Solving Skills.

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Job Summary

• The Commis Chef will assist in the preparation, production, and packaging of hot meals for airline passengers within the Hot Kitchen section while ensuring adherence to food safety, hygiene, and quality standards.
• The successful candidate will support senior chefs in delivering efficient kitchen operations in a fast-paced catering environment.

Key Responsibilities

• Assist in food preparation, cutting, portioning, and basic cooking activities within the Hot Kitchen.
• Prepare ingredients according to recipes and production schedules.
• Ensure proper handling, storage, and labeling of food items.
• Maintain cleanliness of kitchen areas, utensils, and equipment.
• Support meal assembly and packaging processes for airline catering operations.
• Follow food safety, hygiene, and sanitation procedures at all times.
• Assist with stock rotation and inventory management.
• Minimize food waste and report shortages promptly.
• Comply with company policies, health regulations, and airport security requirements.
• Perform any other duties assigned by supervisors.

Requirements

• OND, SSCE, HND, or equivalent qualification.
• Minimum of 1 year experience in a kitchen, catering company, hotel, restaurant, or food production environment.
• Basic knowledge of food preparation and kitchen operations.
• Understanding of food safety and hygiene practices.
• Ability to work flexible shifts, including weekends and public holidays.
• Ability to work efficiently in a fast-paced environment.

Key Competencies:

• Food Preparation (Hot Kitchen Support)
• Teamwork
• Attention to Detail
• Time Management
• Hygiene Awareness
• Physical Stamina
• Willingness to Learn.