{"id":2844184,"url":"https://alion.io/job/domeo-resources-international-dri-kitchen-assistant","title":"Kitchen Assistant","company":{"id":3900482,"name":"Domeo Resources International","domain":"domeoresources.org","url":"https://alion.io/company/domeo-resources-international-dri","size_band":null,"is_staffing_agency":false,"employer_type":"direct","is_intermediary":false,"listed_via":null,"ats_vendor":null,"truth_index":null},"role":"Hospitality","role_family":"Hospitality","seniority":null,"employment_type":"full_time","work_mode":"on_site","remote_scope":null,"remote_scope_basis":null,"remote_working_hours":null,"hiring_geo_confidence":"structured","locations":["Abuja, Nigeria"],"countries":["NG"],"hiring_countries":[],"hiring_countries_total":0,"salary":null,"salary_estimate":{"min_usd":3500,"max_usd":6500,"period":"year","method":"role_country_seniority_unknown","sample_n":12},"experience_years_min":null,"visa_sponsorship":false,"relocation_package":false,"has_equity":false,"technologies":[],"status":"live","first_seen_at":"2026-10-19T04:13:16Z","employer_posted_date":null,"last_verified_at":"2026-10-19T04:13:16Z","board_verified":false,"closed_at":null,"days_open":17,"trust":{"level":"not_scored","repost_count":null,"flags":[],"days_open":17},"description":"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.\n\nWe are recruiting to fill the position below:\n\nJob Title: Kitchen Assistant \n\nLocation: Abuja \n\nEmployment Type: Full-time\n\nMain Function\n\nThe role helps the kitchen operate efficiently and requires a hardworking, disciplined, hygienic, and cooperative individual who can follow instructions and work effectively under pressure.\nThe 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.\n\nRole Responsibilities\n\nAssist chefs with basic food preparation without undertaking tasks beyond assigned competence.\nLabel, cover, and store prepared ingredients correctly to maintain freshness and prevent contamination.\nFood Preparation Support:\nWash, peel, trim, chop, slice, and portion vegetables, fruits, and other ingredients as instructed.\nMeasure and arrange ingredients according to the chef's instructions and approved recipes.\nEnsure ingredients are prepared and made available before service when required.\n\nKitchen Cleaning and Sanitation:\n\nReport spoiled food, suspected contamination, pest activity, unsafe conditions, or food-safety concerns immediately.\nWash hands properly and regularly, especially after handling raw food, waste, chemicals, or cleaning equipment.\nMaintain high standards of personal hygiene and wear the required clean uniform, apron, hair covering, and protective equipment.\nClean and sanitise worktables, preparation surfaces, sinks, shelves, and kitchen equipment as directed.\nPrevent cross-contamination by using designated tools and separate preparation areas for raw and ready-to-eat foods.\nKeep floors clean and dry and promptly clean spills using the correct safety procedures.\nFollow cleaning schedules and use cleaning chemicals safely; never mix chemicals.\nFood Safety and Hygiene:\nDispose of food waste and rubbish appropriately and maintain clean waste bins.\nWash, rinse, dry, and store pots, pans, plates, cutlery, utensils, and other kitchen tools properly.\nDo not prepare or serve food that appears spoiled or has been identified as unsafe.\nFollow the hotel's food storage, temperature-control, date-labelling, and stock-rotation procedures, including FIFO/FEFO where applicable.\n\nEquipment and Utensil Handling\n\nUse kitchen equipment only when trained and authorised to do so.\nHandle knives, slicers, blenders, hot utensils, and other equipment carefully and follow safety instructions.\nReturn cleaned equipment and utensils to their designated storage locations.\nReport damaged, faulty, or missing equipment to the chef or supervisor.\n\nStores and Inventory Support:\n\nAssist with receiving, carrying, arranging, and storing kitchen ingredients and supplies as assigned.\nAvoid wastage and never remove food, supplies, or hotel property without authorisation.\nInform the chef or storekeeper when stock is running low, damaged, expired, or unsuitable for use.\nCheck quantities and visible condition of items received and report discrepancies to the authorised officer.\nKeep dry stores, refrigerators, and freezers tidy and ensure items are covered, labelled, and stored appropriately.\n\nWaste Control and Cost Awareness:\n\nSeparate waste according to the hotel's procedures.\nFollow instructions on the approved use and storage of leftover ingredients; never reuse food without authorisation.\nUse ingredients carefully and follow portioning instructions to minimise avoidable waste.\nReport excessive waste, spoilage, or repeated preparation errors to the supervisor.\n\nTeamwork and Kitchen Service:\n\nAssist with setup before service and cleaning after service.\nKeep preparation areas organised so that chefs can work efficiently during busy periods.\nCommunicate politely and clearly and report delays or difficulties promptly.\nSupport chefs, cooks, stewards, and other kitchen team members during preparation and service.\nRespond promptly to reasonable instructions from the chef or designated supervisor.\n\nProfessional Conduct and Discipline:\n\nFollow duty rosters, kitchen rules, hygiene policies, and supervisors' lawful instructions.\nAvoid unauthorised phone use, horseplay, eating in unauthorised areas, or leaving the workstation without permission.\nCarry out other reasonable kitchen-support duties assigned by management.\nReport to work punctually in the approved clean uniform and appropriate non-slip footwear.\nAttend briefings, training sessions, and shift handovers as scheduled.\n\nPerformance Expectations / Key Performance Indicators (KPIs)\n\nPunctuality, teamwork, responsiveness, and adherence to kitchen instructions.\nProper handling and storage of food items, supplies, and equipment.\nMinimal avoidable food waste, breakages, and loss of kitchen supplies.\nIngredients are prepared accurately and made available within required timelines.\nCompliance with personal hygiene, food-safety, storage, and cross-contamination procedures.\nPrompt reporting of low stock, spoilage, defects, hazards, and discrepancies.\nKitchen work areas, utensils, and equipment are cleaned and sanitised to the required standard.\n\nExperience / Qualification\n\nMust be able to carry out routine kitchen duties safely and work shifts, weekends, and public holidays as scheduled.\nBasic understanding of kitchen hygiene, food handling, and cleaning procedures is desirable.\nAbility to understand and follow instructions, checklists, and safety procedures.\nPrevious experience in a hotel, restaurant, catering business, or commercial kitchen is an advantage but not always essential if training is provided.\nMinimum of SSCE/WAEC or equivalent.\n\nCompetencies / Skills:\n\nBasic food preparation and safe handling skills.\nAbility to organise ingredients, utensils, and work areas.\nTime management and ability to work efficiently during busy service periods.\nTeamwork, communication, and willingness to learn.\nGood personal hygiene and attention to cleanliness.\nCareful handling of food, equipment, and supplies.\n\nBehavioural Qualities / Other Competences:\n\nAbility to remain calm and productive under pressure.\nRespect for supervisors, colleagues, hotel property, and food-safety standards.\nAttention to detail and willingness to follow procedures.\nHardworking, respectful, and cooperative attitude.\nHonesty, integrity, and accountability.\nPunctuality, discipline, and reliability.\n\nHow to Apply\n\nInterested and qualified candidates should their CVs and cover letters to:  using \"Kitchen Assistant- Abuja\" as the subject of the email.\n\nNote: Only shortlisted candidates will be contacted.\n\nApplication Deadline:\n25th October, 2026.","description_format":"text","description_chars":7029,"description_truncated":false,"requirements":{"experience_years_min":null,"management_years_min":null,"team_size_min":null,"manages_managers":false,"education":null,"security_clearance":false,"languages":[]},"benefits":[],"hiring_locations":[],"hiring_excludes":[],"relocation_offered":false,"industries":[],"lifecycle":[{"event":"open","at":"2026-10-19T10:18:15Z"}],"visa":[],"liveness":{"score":59,"band":"ok","label":"Likely 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