At a glance
- Closing date
- The listing does not give one. Employers often close early when they have enough applicants, so apply soon.
- Where
- Abuja, Nigeria
- How to apply
- Directly to the employer by email. The address is in the listing below.
- Similar roles
- 104 other open Hospitality, Food & Beverage roles on the Nigeria board right now.
Reports To: Head Chef / Kitchen Supervisor
JOB SUMMARY
The Kitchen Attendant is responsible for maintaining a clean, hygienic, safe, and well-organized kitchen environment while providing essential support to the kitchen team in daily operations.
The role involves cleaning and sanitizing kitchen areas, washing kitchen utensils and equipment, assisting with basic food preparation, handling kitchen supplies, and ensuring strict compliance with food safety, hygiene, and sanitation standards.
The successful candidate must demonstrate a high level of cleanliness, discipline, reliability, teamwork, and commitment to maintaining operational standards.
KEY DUTIES AND RESPONSIBILITIES
Kitchen Hygiene and Sanitation
Maintain high standards of cleanliness and hygiene throughout the kitchen and surrounding areas.
Clean and sanitize kitchen floors, walls, work surfaces, sinks, drains, and storage areas.
Wash, dry, and properly store kitchen utensils, cookware, dishes, and equipment.
Ensure that waste bins are emptied regularly and waste is disposed of appropriately.
Follow established cleaning schedules and sanitation procedures.
Kitchen Operational Support
Assist chefs and cooks with basic food preparation activities when required.
Wash, peel, cut, and prepare vegetables and other food ingredients as instructed.
Arrange and organize kitchen utensils, ingredients, and supplies for easy accessibility.
Assist with receiving, sorting, and storing kitchen supplies.
Provide general support to kitchen personnel during food preparation and service periods.
Food Safety and Health Standards
Observe proper food handling, storage, and hygiene procedures.
Ensure cleaning chemicals are properly labelled, stored, and used safely.
Prevent cross-contamination by following appropriate cleaning and food-handling procedures.
Maintain good personal hygiene and wear prescribed protective clothing.
Comply with all relevant health, safety, and food hygiene regulations.
Equipment and Inventory Management
Handle kitchen equipment and utensils carefully to prevent damage.
Monitor cleaning materials and consumables and report shortages promptly.
Report faulty equipment, maintenance concerns, and potential safety hazards.
Ensure kitchen supplies and cleaning materials are properly stored.
Teamwork and Professional Conduct
Work collaboratively with chefs, cooks, stewards, and other kitchen personnel.
Follow instructions and directives from the Head Chef or Kitchen Supervisor.
Maintain punctuality, discipline, and a professional attitude.
Perform other reasonable duties assigned by management in support of kitchen operations.
QUALIFICATIONS AND EXPERIENCE
Minimum of Senior Secondary School Certificate (SSCE) or equivalent.
Previous experience in a kitchen, restaurant, hotel, or catering environment is an added advantage.
Basic knowledge of kitchen hygiene, cleaning, and food safety practices.
Relevant hospitality or food safety training will be an advantage.
REQUIRED SKILLS AND COMPETENCIES
Good understanding of cleanliness and sanitation standards.
Ability to follow instructions and established procedures.
Good organizational and time-management skills.
Strong attention to detail.
Ability to work effectively within a team.
Good communication and interpersonal skills.
Ability to work in a fast-paced environment.
Physical fitness and the ability to stand for extended periods.
Honesty, reliability, discipline, and a strong work ethic.
PERSONAL ATTRIBUTES
The ideal candidate must be:
Neat, clean, and well-groomed.
Hardworking and proactive.
Trustworthy and responsible.
Punctual and committed to assigned duties.
Respectful and cooperative.
Willing to learn and adapt to operational requirements.
KEY PERFORMANCE INDICATORS (KPIs)
Performance will be evaluated based on:
Consistent maintenance of kitchen cleanliness and hygiene.
Compliance with food safety and sanitation standards.
Timely and effective completion of assigned tasks.
Proper handling and care of kitchen equipment and utensils.
Effective teamwork and cooperation with kitchen staff.
Punctuality, attendance, and adherence to work schedules.
Compliance with organizational policies and procedures.
WORKING CONDITIONS
The position requires working in a busy kitchen environment.
The employee may be required to work shifts, weekends, and public holidays.
The role involves prolonged standing, bending, lifting, and other routine physical activities.
Strict adherence to workplace safety and hygiene requirements is mandatory.
GENERAL EXPECTATION
The Kitchen Attendant is expected to contribute positively to the smooth running of kitchen operations by maintaining excellent hygiene standards, supporting food production activities, protecting kitchen equipment, and ensuring a clean, safe, and organized working environment at all times.
Only shortlisted candidates will be contacted.
Minimum qualifications
Secondary School (SSCE)
How to apply
Interested and qualified candidates should forward their CV to: recruitment@domeoresources.org using the position as subject of email.
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