Retail

Storekeeper

PG Consulting Limited·Lagos, Nigeria·Full Time·Internship
RetailseniorFull TimeInternship
-Closes Oct 25, 2026

PG Consulting Limited is a recruitment, training and business consulting firm. We provide our clients - businesses and corporate organizations - across different industries with superior human capital, high-quality trainings and cutting-edge consulting to help them drive organizational growth, multiply staff productivity, gain appropriate market positioning and maximise profit.

Over the course of almost 20 years of our existence, we have serviced various organizations, many of which are strong indigenous brands operating with global standards. We are most inclined to building strong brands and supporting business growth across industries. Our preference is to work with our clients as partners on an on-going basis towards making their organizations internally effective and more profitable. As we grow into the future, the sustaining core of our operations is working with you, all the way, from People to Profit.

We are recruiting to fill the position below: Job Title: Storekeeper

Location: Mowe, Lagos Industry: Manufacturing

Job Summary

We are hiring a talented Storekeeper to handle and manage our store inventory. We are a manufacuting company into steel construction.

Responsibilities

General understanding of inventory.

Ensure compliance with SOPs for the receipt and issuance of spares.

Ensure effective inventory management and planning, and raise requisitions in accordance with SOPs.

Manage and plan spare parts inventory.

Ensure spare parts costs are optimized.

Ensure 5S standards and good housekeeping are maintained in the store.

Ensure monthly physical verification of spare parts on a cyclical basis.

Ensure daily, weekly, and monthly reporting.

Ensure there is no pilferage and that the necessary controls are in place.

Requirements and skills

BSc or HND in Business Administration, Management, or related Field

1-3 cognate experience as storekeeper

very good with the use of excel sheet

High attention to detail and accuracy

Ability to direct and supervise

Must have a background experience in construction ro engineering company is a plus.

Salary

N200,000 net and above depending on expereince.

At a glance

Company

PG Consulting Limited

Location

Lagos, Nigeria

Employment

Full Time

Work style

Internship

Experience

senior

Valid until

October 25, 2026

Created

October 20, 2026

More opportunities

Similar roles you might like

Procurement Officer

Levitikal Group

Lagos, nigeria

full-time

Procurement Planning: Identify purchasing needs and prepare procurement plans to ensure the timely availability of materials, equipment, spare parts, and services. Supplier Sourcing: Identify, evaluate, and maintain a database of reliable suppliers who offer quality products at competitive prices. Quotation and Price Negotiation: Request and compare quotations from suppliers, negotiate prices, payment terms, and delivery schedules to achieve cost savings. Purchase Order Management: Prepare and process purchase orders in accordance with approved procurement procedures and budget limits. Inventory and Stock Monitoring: Monitor stock levels and coordinate with the storekeeper and relevant departments to prevent stock shortages and overstocking. Supplier Performance Management: Monitor suppliers\' performance regarding product quality, pricing, delivery timelines, and compliance with agreed terms. Quality and Specification Compliance: Ensure that purchased materials, equipment, and spare parts meet the required technical specifications and quality standards. Delivery and Documentation: Follow up on deliveries and ensure that purchase orders, delivery notes, invoices, quotations, and other procurement records are properly maintained. Cost Control and Budget Compliance: Ensure that all purchases are cost-effective, properly authorized, within approved budgets, and compliant with company procurement policies. Reporting and Departmental Coordination: Prepare procurement reports and coordinate with Finance, Stores, Maintenance, Production, and other departments to ensure uninterrupted business operations. Requirement Bachelor\'s degree or Higher National Diploma (HND) in Procurement and Supply Chain Management, Business Administration, Purchasing and Supply, or a related field. Minimum of 5 - 7 years of relevant experience in procurement, purchasing, or supply chain management. Good knowledge of procurement procedures, sourcing strategies, supplier selection, purchase order processing, and contract administration. Strong negotiation and communication skills, with the ability to secure competitive prices and favourable payment terms from suppliers. Ability to identify, evaluate, and maintain effective relationships with suppliers and service providers. Proficiency in Microsoft Excel, Word, email, and procurement or inventory management software. Ability to compare quotations, analyse costs, evaluate supplier performance, and make cost-effective purchasing decisions. Understanding of stock control, inventory management, and material requirements, preferably in a manufacturing, construction, or ready-mix concrete environment. High level of honesty, transparency, confidentiality, and ethical conduct in handling company funds and supplier transactions. Ability to manage multiple purchasing requests, meet deadlines, maintain accurate records, and work effectively with Finance, Stores, Maintenance, and Production departments. Ability to verify purchase requisitions, supplier quotations, purchase orders, delivery notes, invoices, and material specifications for accuracy.

5 hours ago

Kitchen Assistant

Domeo Resources International

Abuja, Nigeria

full-time

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 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. 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. Role Responsibilities Food Preparation Support: Wash, peel, trim, chop, slice, and portion vegetables, fruits, and other ingredients as instructed. Assist chefs with basic food preparation without undertaking tasks beyond assigned competence. Measure and arrange ingredients according to the chef's instructions and approved recipes. Label, cover, and store prepared ingredients correctly to maintain freshness and prevent contamination. Ensure ingredients are prepared and made available before service when required. Kitchen Cleaning and Sanitation: Clean and sanitise worktables, preparation surfaces, sinks, shelves, and kitchen equipment as directed. Wash, rinse, dry, and store pots, pans, plates, cutlery, utensils, and other kitchen tools properly. Keep floors clean and dry and promptly clean spills using the correct safety procedures. Dispose of food waste and rubbish appropriately and maintain clean waste bins. Follow cleaning schedules and use cleaning chemicals safely; never mix chemicals. Food Safety and Hygiene: Maintain high standards of personal hygiene and wear the required clean uniform, apron, hair covering, and protective equipment. Wash hands properly and regularly, especially after handling raw food, waste, chemicals, or cleaning equipment. Prevent cross-contamination by using designated tools and separate preparation areas for raw and ready-to-eat foods. Follow the hotel's food storage, temperature-control, date-labelling, and stock-rotation procedures, including FIFO/FEFO where applicable. Report spoiled food, suspected contamination, pest activity, unsafe conditions, or food-safety concerns immediately. Do not prepare or serve food that appears spoiled or has been identified as unsafe. 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. Report damaged, faulty, or missing equipment to the chef or supervisor. Return cleaned equipment and utensils to their designated storage locations. Stores and Inventory Support: Assist with receiving, carrying, arranging, and storing kitchen ingredients and supplies as assigned. 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. Inform the chef or storekeeper when stock is running low, damaged, expired, or unsuitable for use. Avoid wastage and never remove food, supplies, or hotel property without authorisation. Waste Control and Cost Awareness: Use ingredients carefully and follow portioning instructions to minimise avoidable waste. Separate waste according to the hotel's procedures. Report excessive waste, spoilage, or repeated preparation errors to the supervisor. Follow instructions on the approved use and storage of leftover ingredients; never reuse food without authorisation. Teamwork and Kitchen Service: Support chefs, cooks, stewards, and other kitchen team members during preparation and service. Respond promptly to reasonable instructions from the chef or designated supervisor. Keep preparation areas organised so that chefs can work efficiently during busy periods. Assist with setup before service and cleaning after service. Communicate politely and clearly and report delays or difficulties promptly. Professional Conduct and Discipline: Report to work punctually in the approved clean uniform and appropriate non-slip footwear. Attend briefings, training sessions, and shift handovers as scheduled. 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. Performance Expectations / Key Performance Indicators (KPIs) Kitchen work areas, utensils, and equipment are cleaned and sanitised to the required standard. Ingredients are prepared accurately and made available within required timelines. Compliance with personal hygiene, food-safety, storage, and cross-contamination procedures. Proper handling and storage of food items, supplies, and equipment. Minimal avoidable food waste, breakages, and loss of kitchen supplies. Prompt reporting of low stock, spoilage, defects, hazards, and discrepancies. Punctuality, teamwork, responsiveness, and adherence to kitchen instructions. Experience / Qualification Minimum of SSCE/WAEC or equivalent. Previous experience in a hotel, restaurant, catering business, or commercial kitchen is an advantage but not always essential if training is provided. Basic understanding of kitchen hygiene, food handling, and cleaning procedures is desirable. Ability to understand and follow instructions, checklists, and safety procedures. Must be able to carry out routine kitchen duties safely and work shifts, weekends, and public holidays as scheduled. Competencies / Skills: Good personal hygiene and attention to cleanliness. 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. Careful handling of food, equipment, and supplies. Behavioural Qualities / Other Competences: Honesty, integrity, and accountability. Punctuality, discipline, and reliability. Hardworking, respectful, and cooperative attitude. Attention to detail and willingness to follow procedures. Ability to remain calm and productive under pressure. Respect for supervisors, colleagues, hotel property, and food-safety standards.

a day ago

Barista

Domeo Resources International

Abuja (FCT) Employment Type: Full-time, Abuja (FCT), Nigeria

full-time

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: Barista Location: Abuja (FCT) Employment Type: Full-time Main Function The Barista is responsible for preparing and serving high-quality coffee, tea, and other approved beverages while delivering courteous, efficient, and professional service to hotel guests. The role includes operating and maintaining coffee equipment, keeping the beverage station clean, managing supplies, following recipes and presentation standards, and supporting smooth daily caf or bar operations in line with the hotel's service, hygiene, and safety requirements. Role Responsibilities Beverage Preparation and Presentation: Prepare espresso-based beverages such as espresso, cappuccino, latte, Americano, and other menu-listed drinks according to approved recipes. Prepare tea, hot chocolate, iced coffee, non-alcoholic beverages, and other approved drinks as required. Grind coffee beans, dose and tamp coffee, extract espresso, steam and texture milk, and maintain consistent beverage quality within the limits of training. Follow standard recipes, portion sizes, temperature requirements, and presentation guidelines. Prepare beverages accurately and promptly, especially during busy service periods. Ask the supervisor for clarification where a recipe, guest request, or substitution is unclear. Guest Service and Order Handling: Welcome guests politely, explain beverage options, and answer questions about ingredients and preparation. Take orders accurately, confirm special requests, and communicate clearly with service staff. Serve beverages promptly and present them neatly using approved cups, glassware, garnishes, and accompaniments. Handle guest complaints calmly and refer unresolved issues to the supervisor. Maintain a friendly, discreet, and professional manner at all times. Coffee Equipment and Station Management: Operate espresso machines, coffee grinders, blenders, kettles, and other equipment only when trained and authorised. Clean and maintain the coffee machine, steam wand, grinder, drip trays, milk jugs, and other tools according to the cleaning schedule. Backflush and descale equipment only in accordance with manufacturer guidance and hotel procedures. Check equipment before service and report faults, unusual noises, leaks, or performance issues promptly. Keep the barista station organised, stocked, and ready for service. Hygiene, Food Safety and Allergen Awareness: Maintain personal hygiene and wear the approved clean uniform and required protective items. Wash hands regularly and keep counters, utensils, and beverage equipment clean and sanitised. Store milk, plant-based alternatives, syrups, garnishes, and other perishable items at the required temperatures. Check expiry dates and follow FIFO/FEFO stock rotation procedures. Prevent cross-contact between ingredients and use clean utensils for special dietary requests. Provide accurate ingredient information when known and refer allergy-related questions to the chef or supervisor when uncertain. Inventory and Stock Control: Monitor stocks of coffee beans, tea, milk, syrups, chocolate, cups, lids, napkins, and other beverage supplies. Report low stock, expired items, breakages, and discrepancies to the supervisor or storekeeper. Assist with receiving and checking deliveries as assigned and report quantity or quality differences. Use ingredients and consumables responsibly to minimise waste and maintain portion control. Follow hotel procedures for requisitions, stock counts, and recording wastage. Cash, Billing and Point-of-Sale Procedures: Enter orders accurately into the approved POS or billing system where assigned. Ensure beverages are billed to the correct guest, room, table, or account according to hotel procedures. Follow authorised procedures for payments, discounts, voids, refunds, and complimentary items. Never process unauthorised discounts or remove sales from the system. Report billing errors or cash discrepancies promptly to the supervisor. Cleaning, Closing and Handover: Clean counters, display areas, equipment, refrigerators, shelves, and surrounding work areas before, during, and after service. Wash and store cups, glassware, utensils, and tools in their designated places. Dispose of waste correctly and leave the station clean and organised at the end of each shift. Restock supplies and complete opening, closing, and handover checklists as required. Secure stock and equipment according to hotel procedures. Teamwork and Professional Conduct: Coordinate with waiters, bartenders, kitchen staff, cashiers, and supervisors to ensure timely service. Attend briefings and training sessions and follow approved recipes and standard operating procedures. Report to work punctually in the approved uniform and maintain neat grooming. Follow shift schedules, hotel policies, and supervisors' lawful instructions. Carry out other reasonable beverage-service duties assigned by management. Performance Expectations / Key Performance Indicators (KPIs) Consistent beverage quality, recipe compliance, and presentation. Accuracy and timeliness of orders. Positive guest feedback and prompt handling or escalation of complaints. Compliance with hygiene, food-safety, allergen-awareness, and equipment-cleaning procedures. Accurate order entry and compliance with billing and payment controls. Proper stock rotation, portion control, and minimal avoidable wastage. Clean, organised, and fully prepared beverage station at opening, during service, and at closing. Experience / Qualification Minimum of SSCE/WAEC or equivalent; hospitality or food-and-beverage training is an advantage. Previous experience as a barista, caf attendant, or beverage-service staff member is preferred. Knowledge of espresso preparation, coffee equipment, beverage recipes, and milk handling is an advantage. Basic numeracy and ability to follow recipes, portion sizes, and orders accurately. Basic computer or POS skills are desirable. Must be willing to work shifts, weekends, and public holidays as scheduled. Competencies / Skills: Coffee and beverage preparation skills. Good customer service and clear communication. Attention to detail, consistency, and presentation. Ability to work quickly and accurately under pressure. Equipment cleaning and safe operating practices. Basic stock awareness, portion control, and record keeping. Teamwork and problem-solving skills. Behavioural Qualities / Other Competences Honesty, integrity, and accountability. Punctuality, discipline, and reliability. Friendly, courteous, and guest-focused attitude. Neatness and high personal hygiene standards. Initiative, willingness to learn, and receptiveness to feedback. Calm and professional behaviour when handling complaints or busy service periods.

a day ago

Barista

Domeo Resources International (DRI)

Abuja, nigeria

full-time

Main Function The Barista is responsible for preparing and serving high-quality coffee, tea, and other approved beverages while delivering courteous, efficient, and professional service to hotel guests. The role includes operating and maintaining coffee equipment, keeping the beverage station clean, managing supplies, following recipes and presentation standards, and supporting smooth daily café or bar operations in line with the hotel\'s service, hygiene, and safety requirements. Role Responsibilities Beverage Preparation and Presentation Prepare espresso-based beverages such as espresso, cappuccino, latte, Americano, and other menu-listed drinks according to approved recipes. Prepare tea, hot chocolate, iced coffee, non-alcoholic beverages, and other approved drinks as required. Grind coffee beans, dose and tamp coffee, extract espresso, steam and texture milk, and maintain consistent beverage quality within the limits of training. Follow standard recipes, portion sizes, temperature requirements, and presentation guidelines. Prepare beverages accurately and promptly, especially during busy service periods. Ask the supervisor for clarification where a recipe, guest request, or substitution is unclear. Guest Service and Order Handling Welcome guests politely, explain beverage options, and answer questions about ingredients and preparation. Take orders accurately, confirm special requests, and communicate clearly with service staff. Serve beverages promptly and present them neatly using approved cups, glassware, garnishes, and accompaniments. Handle guest complaints calmly and refer unresolved issues to the supervisor. Maintain a friendly, discreet, and professional manner at all times. Coffee Equipment and Station Management Operate espresso machines, coffee grinders, blenders, kettles, and other equipment only when trained and authorised. Clean and maintain the coffee machine, steam wand, grinder, drip trays, milk jugs, and other tools according to the cleaning schedule. Backflush and descale equipment only in accordance with manufacturer guidance and hotel procedures. Check equipment before service and report faults, unusual noises, leaks, or performance issues promptly. Keep the barista station organised, stocked, and ready for service. Hygiene, Food Safety and Allergen Awareness Maintain personal hygiene and wear the approved clean uniform and required protective items. Wash hands regularly and keep counters, utensils, and beverage equipment clean and sanitised. Store milk, plant-based alternatives, syrups, garnishes, and other perishable items at the required temperatures. Check expiry dates and follow FIFO/FEFO stock rotation procedures. Prevent cross-contact between ingredients and use clean utensils for special dietary requests. Provide accurate ingredient information when known and refer allergy-related questions to the chef or supervisor when uncertain. Inventory and Stock Control Monitor stocks of coffee beans, tea, milk, syrups, chocolate, cups, lids, napkins, and other beverage supplies. Report low stock, expired items, breakages, and discrepancies to the supervisor or storekeeper. Assist with receiving and checking deliveries as assigned and report quantity or quality differences. Use ingredients and consumables responsibly to minimise waste and maintain portion control. Follow hotel procedures for requisitions, stock counts, and recording wastage. Cash, Billing and Point-of-Sale Procedures Enter orders accurately into the approved POS or billing system where assigned. Ensure beverages are billed to the correct guest, room, table, or account according to hotel procedures. Follow authorised procedures for payments, discounts, voids, refunds, and complimentary items. Never process unauthorised discounts or remove sales from the system. Report billing errors or cash discrepancies promptly to the supervisor. Cleaning, Closing and Handover Clean counters, display areas, equipment, refrigerators, shelves, and surrounding work areas before, during, and after service. Wash and store cups, glassware, utensils, and tools in their designated places. Dispose of waste correctly and leave the station clean and organised at the end of each shift. Restock supplies and complete opening, closing, and handover checklists as required. Secure stock and equipment according to hotel procedures. Teamwork and Professional Conduct Coordinate with waiters, bartenders, kitchen staff, cashiers, and supervisors to ensure timely service. Attend briefings and training sessions and follow approved recipes and standard operating procedures. Report to work punctually in the approved uniform and maintain neat grooming. Follow shift schedules, hotel policies, and supervisors\' lawful instructions. Carry out other reasonable beverage-service duties assigned by management. Experience / Qualification Minimum of SSCE/WAEC or equivalent; hospitality or food-and-beverage training is an advantage. Previous experience as a barista, café attendant, or beverage-service staff member is preferred. Knowledge of espresso preparation, coffee equipment, beverage recipes, and milk handling is an advantage. Basic numeracy and ability to follow recipes, portion sizes, and orders accurately. Basic computer or POS skills are desirable. Must be willing to work shifts, weekends, and public holidays as scheduled. Competencies / Skills Coffee and beverage preparation skills. Good customer service and clear communication. Attention to detail, consistency, and presentation. Ability to work quickly and accurately under pressure. Equipment cleaning and safe operating practices. Basic stock awareness, portion control, and record keeping. Teamwork and problem-solving skills. Behavioural Qualities / Other Competences Honesty, integrity, and accountability. Punctuality, discipline, and reliability. Friendly, courteous, and guest-focused attitude. Neatness and high personal hygiene standards. Initiative, willingness to learn, and receptiveness to feedback. Calm and professional behaviour when handling complaints or busy service periods. Performance Expectations / Key Performance Indicators (KPIs) Consistent beverage quality, recipe compliance, and presentation. Accuracy and timeliness of orders. Positive guest feedback and prompt handling or escalation of complaints. Compliance with hygiene, food-safety, allergen-awareness, and equipment-cleaning procedures. Accurate order entry and compliance with billing and payment controls. Proper stock rotation, portion control, and minimal avoidable wastage. Clean, organised, and fully prepared beverage station at opening, during service, and at closing.

3 days ago

Kitchen Assistant

Domeo Resources International (DRI)

Abuja, nigeria

full-time

Main Function 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. 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. Role Responsibilities Food Preparation Support Wash, peel, trim, chop, slice, and portion vegetables, fruits, and other ingredients as instructed. Assist chefs with basic food preparation without undertaking tasks beyond assigned competence. Measure and arrange ingredients according to the chef\'s instructions and approved recipes. Label, cover, and store prepared ingredients correctly to maintain freshness and prevent contamination. Ensure ingredients are prepared and made available before service when required. Kitchen Cleaning and Sanitation Clean and sanitise worktables, preparation surfaces, sinks, shelves, and kitchen equipment as directed. Wash, rinse, dry, and store pots, pans, plates, cutlery, utensils, and other kitchen tools properly. Keep floors clean and dry and promptly clean spills using the correct safety procedures. Dispose of food waste and rubbish appropriately and maintain clean waste bins. Follow cleaning schedules and use cleaning chemicals safely; never mix chemicals. Food Safety and Hygiene Maintain high standards of personal hygiene and wear the required clean uniform, apron, hair covering, and protective equipment. Wash hands properly and regularly, especially after handling raw food, waste, chemicals, or cleaning equipment. Prevent cross-contamination by using designated tools and separate preparation areas for raw and ready-to-eat foods. Follow the hotel\'s food storage, temperature-control, date-labelling, and stock-rotation procedures, including FIFO/FEFO where applicable. Report spoiled food, suspected contamination, pest activity, unsafe conditions, or food-safety concerns immediately. Do not prepare or serve food that appears spoiled or has been identified as unsafe. 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. Report damaged, faulty, or missing equipment to the chef or supervisor. Return cleaned equipment and utensils to their designated storage locations. Stores and Inventory Support Assist with receiving, carrying, arranging, and storing kitchen ingredients and supplies as assigned. 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. Inform the chef or storekeeper when stock is running low, damaged, expired, or unsuitable for use. Avoid wastage and never remove food, supplies, or hotel property without authorisation. Waste Control and Cost Awareness Use ingredients carefully and follow portioning instructions to minimise avoidable waste. Separate waste according to the hotel\'s procedures. Report excessive waste, spoilage, or repeated preparation errors to the supervisor. Follow instructions on the approved use and storage of leftover ingredients; never reuse food without authorisation. Teamwork and Kitchen Service Support chefs, cooks, stewards, and other kitchen team members during preparation and service. Respond promptly to reasonable instructions from the chef or designated supervisor. Keep preparation areas organised so that chefs can work efficiently during busy periods. Assist with setup before service and cleaning after service. Communicate politely and clearly and report delays or difficulties promptly. Professional Conduct and Discipline Report to work punctually in the approved clean uniform and appropriate non-slip footwear. Attend briefings, training sessions, and shift handovers as scheduled. 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. Experience / Qualification Minimum of SSCE/WAEC or equivalent. Previous experience in a hotel, restaurant, catering business, or commercial kitchen is an advantage but not always essential if training is provided. Basic understanding of kitchen hygiene, food handling, and cleaning procedures is desirable. Ability to understand and follow instructions, checklists, and safety procedures. Must be able to carry out routine kitchen duties safely and work shifts, weekends, and public holidays as scheduled. Competencies / Skills Good personal hygiene and attention to cleanliness. 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. Careful handling of food, equipment, and supplies. Behavioural Qualities / Other Competences Honesty, integrity, and accountability. Punctuality, discipline, and reliability. Hardworking, respectful, and cooperative attitude. Attention to detail and willingness to follow procedures. Ability to remain calm and productive under pressure. Respect for supervisors, colleagues, hotel property, and food-safety standards. Performance Expectations / Key Performance Indicators (KPIs) Kitchen work areas, utensils, and equipment are cleaned and sanitised to the required standard. Ingredients are prepared accurately and made available within required timelines. Compliance with personal hygiene, food-safety, storage, and cross-contamination procedures. Proper handling and storage of food items, supplies, and equipment. Minimal avoidable food waste, breakages, and loss of kitchen supplies. Prompt reporting of low stock, spoilage, defects, hazards, and discrepancies. Punctuality, teamwork, responsiveness, and adherence to kitchen instructions.

3 days ago

Quality Assurance And Quality Control Officer - Valves

Bell Oil and Gas

Lagos, nigeria

full-time

Bell OIl and Gas Limited is a leading indigenous oilfield services company, dedicated to consistently proffering solutions, driving local content development and capacity building in Nigeria. We offer an extensive range of high quality professional services to clients across the facets of oil and gas industry and other industries. We are  recruiting to fill the position below: Job Position: Quality Assurance and Quality Control Officer - Valves Job Location: Lekki Free Zone - Ibeju Lekki, Lagos Employment Type: Full-time Job Description To ensure that manufactured products are in line with relevant standards and internal control standards. Check raw materials, parts, and entire products that are being processed in the Valve Assembly Plant. Ensure tests are run, records of defects are kept, products are analysed, and oversee procedures so that each product measures up to the company’s standards. Responsibilities Select a random sample of valves and check them carefully using special gauges. Check work orders or blueprints to make sure products are up to company standards. Note problems in products, reject them when necessary, and sort them according to the kind of defect. Send products for repair / fix minor problems. Record the results of inspections, compute the proportion of products that are defective, and prepare reports. Collaborate with the Plant and Engineering managers to determine the cause of recurring defects. Conduct product tests and assessments using appropriate test methods, checking that specifications are met, and that the product works as intended. Witness hydrostatic, pneumatic and seat leakage tests. Drive the process for actualization of API 6D. Act in the capacity of valve storekeeper and equipment logger until otherwise advised. Identify product defects or potential issues and determine what to do to resolve the issue. Record and report issues to help identify and eliminate recurring problems and provide a paper trail to aid in accountability and error reporting. Provide the reports to supervisors/plant manager to help them make decisions about manufacturing processes and practices. Support process improvements throughout the testing and quality assurance processes to ensure that products are produced consistently, and that defects or other errors will not persist throughout the manufacturing process. Support the plant physically and mentally in achieving it set goals. Support internal and external audits. Requirements Bachelor’s Degree in Mechanical, Electrical or Petroleum Engineering, Physics, Geology, IT or a related discipline. At least 3 years of QAQC experience in a production environment. Experience in a Valve Assembly Plant is a must. Certifications such as ISO 9001 Internal Auditor, HSE Levels 1–3, ASNT Level II (VT/PT/MT), and Coating Inspection (AMPP/NACE Level 1) are added advantages. ASME and API 510/570/598 knowledge is an added advantage. Solid Product testing skills. Practical experience in valve inspection and testing. Attention to detail to ensure effective assessment and analysis. Adept problem-solving skills. Skilled at proposing and implementing solutions to production defects and recurring quality control issues Sound oral and written communication skills. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Safety consciousness and self-motivated. Ability to work independently and as part of a team. Sound understanding of blueprints and mathematics. Knowledge of industrial valves and valve components. Valve inspection and quality control. Sound computer skills. Good written, presentation, and oral communication skills. Proven experience working with minimum supervision. Method of Application  Interested and qualified candidates should send a copy of their updated CV to: manpower@belloil.com using the Job Position as the subject of the email.

3 days ago