Kitchen Assistant at Domeo Resources International (DRI)

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.