Kitchen Assistant

Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance.

We are recruiting to fill the position below:

Job Title: Kitchen Assistant

Location: Abuja 
Employment Type: Full-time

Main Function

• The role helps the kitchen operate efficiently and requires a hardworking, disciplined, hygienic, and cooperative individual who can follow instructions and work effectively under pressure.
• The Kitchen Assistant supports chefs and other kitchen personnel in the daily preparation and service of food by maintaining cleanliness, preparing basic ingredients, washing kitchen utensils, organising supplies, and ensuring that work areas meet the hotel's hygiene and safety standards.

Role Responsibilities

• Assist chefs with basic food preparation without undertaking tasks beyond assigned competence.
• Label, cover, and store prepared ingredients correctly to maintain freshness and prevent contamination.
• Food Preparation Support:
• Wash, peel, trim, chop, slice, and portion vegetables, fruits, and other ingredients as instructed.
• Measure and arrange ingredients according to the chef's instructions and approved recipes.
• Ensure ingredients are prepared and made available before service when required.

Kitchen Cleaning and Sanitation:

• Report spoiled food, suspected contamination, pest activity, unsafe conditions, or food-safety concerns immediately.
• Wash hands properly and regularly, especially after handling raw food, waste, chemicals, or cleaning equipment.
• Maintain high standards of personal hygiene and wear the required clean uniform, apron, hair covering, and protective equipment.
• Clean and sanitise worktables, preparation surfaces, sinks, shelves, and kitchen equipment as directed.
• Prevent cross-contamination by using designated tools and separate preparation areas for raw and ready-to-eat foods.
• Keep floors clean and dry and promptly clean spills using the correct safety procedures.
• Follow cleaning schedules and use cleaning chemicals safely; never mix chemicals.
• Food Safety and Hygiene:
• Dispose of food waste and rubbish appropriately and maintain clean waste bins.
• Wash, rinse, dry, and store pots, pans, plates, cutlery, utensils, and other kitchen tools properly.
• Do not prepare or serve food that appears spoiled or has been identified as unsafe.
• Follow the hotel's food storage, temperature-control, date-labelling, and stock-rotation procedures, including FIFO/FEFO where applicable.

Equipment and Utensil Handling

• Use kitchen equipment only when trained and authorised to do so.
• Handle knives, slicers, blenders, hot utensils, and other equipment carefully and follow safety instructions.
• Return cleaned equipment and utensils to their designated storage locations.
• Report damaged, faulty, or missing equipment to the chef or supervisor.

Stores and Inventory Support:

• Assist with receiving, carrying, arranging, and storing kitchen ingredients and supplies as assigned.
• Avoid wastage and never remove food, supplies, or hotel property without authorisation.
• Inform the chef or storekeeper when stock is running low, damaged, expired, or unsuitable for use.
• Check quantities and visible condition of items received and report discrepancies to the authorised officer.
• Keep dry stores, refrigerators, and freezers tidy and ensure items are covered, labelled, and stored appropriately.

Waste Control and Cost Awareness:

• Separate waste according to the hotel's procedures.
• Follow instructions on the approved use and storage of leftover ingredients; never reuse food without authorisation.
• Use ingredients carefully and follow portioning instructions to minimise avoidable waste.
• Report excessive waste, spoilage, or repeated preparation errors to the supervisor.

Teamwork and Kitchen Service:

• Assist with setup before service and cleaning after service.
• Keep preparation areas organised so that chefs can work efficiently during busy periods.
• Communicate politely and clearly and report delays or difficulties promptly.
• Support chefs, cooks, stewards, and other kitchen team members during preparation and service.
• Respond promptly to reasonable instructions from the chef or designated supervisor.

Professional Conduct and Discipline:

• Follow duty rosters, kitchen rules, hygiene policies, and supervisors' lawful instructions.
• Avoid unauthorised phone use, horseplay, eating in unauthorised areas, or leaving the workstation without permission.
• Carry out other reasonable kitchen-support duties assigned by management.
• Report to work punctually in the approved clean uniform and appropriate non-slip footwear.
• Attend briefings, training sessions, and shift handovers as scheduled.

Performance Expectations / Key Performance Indicators (KPIs)

• Punctuality, teamwork, responsiveness, and adherence to kitchen instructions.
• Proper handling and storage of food items, supplies, and equipment.
• Minimal avoidable food waste, breakages, and loss of kitchen supplies.
• Ingredients are prepared accurately and made available within required timelines.
• Compliance with personal hygiene, food-safety, storage, and cross-contamination procedures.
• Prompt reporting of low stock, spoilage, defects, hazards, and discrepancies.
• Kitchen work areas, utensils, and equipment are cleaned and sanitised to the required standard.

Experience / Qualification

• Must be able to carry out routine kitchen duties safely and work shifts, weekends, and public holidays as scheduled.
• Basic understanding of kitchen hygiene, food handling, and cleaning procedures is desirable.
• Ability to understand and follow instructions, checklists, and safety procedures.
• Previous experience in a hotel, restaurant, catering business, or commercial kitchen is an advantage but not always essential if training is provided.
• Minimum of SSCE/WAEC or equivalent.

Competencies / Skills:

• Basic food preparation and safe handling skills.
• Ability to organise ingredients, utensils, and work areas.
• Time management and ability to work efficiently during busy service periods.
• Teamwork, communication, and willingness to learn.
• Good personal hygiene and attention to cleanliness.
• Careful handling of food, equipment, and supplies.

Behavioural Qualities / Other Competences:

• Ability to remain calm and productive under pressure.
• Respect for supervisors, colleagues, hotel property, and food-safety standards.
• Attention to detail and willingness to follow procedures.
• Hardworking, respectful, and cooperative attitude.
• Honesty, integrity, and accountability.
• Punctuality, discipline, and reliability.

How to Apply
Interested and qualified candidates should their  CVs and cover letters to: [email protected] using "Kitchen Assistant- Abuja"  as the subject of the email.

Note: Only shortlisted candidates will be contacted.

Application Deadline: 25th October, 2026.