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Uniterm Nigeria Limited was incorporated in 2004. It has grown rapidly with professional staff of about 200 delivering quality and cost effective services in the Oil & Gas sector of the Nigerian economy. Uniterm is a Nigerian Company owned by Nigerians. The workforce is made up of professionals drawn across the world. Uniterm is under the management of h...
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Ensure the prompt service of all meals at the required times, to Company standards and in accordance with Company’s performance specifications.
All food to be prepared and cooked off to agreed standards in the agreed amounts and passed to hot press as requested.
Ensure that standards relating to food and cleaning service are maintained at all times, strict attention is paid to the requirement of the Food Safety Act (particularly undertaking and recording of temperature controls and overall food hygiene).
Manage and rotate stock to ensure food safety and minimum wastage and achievement of contract food costs.
Investigate and report complaints immediately and take the agreed corrective action where service gaps are identified.
Ensure that personal working hygiene standards meet both the Company and Statutory requirements.
Assist Head Chef/Chief Chef in ensuring that any duties carried out under their control are done so safely.
Manage galley cleaning rotas.
Assist in menu compilation.
Ensure all catering equipment in operated and maintained in a safe and clean manner and report any defects.
Ensure all duties and responsibilities are undertaken in full compliance of the Health and Safety at Work Act.
Report any incident of fire, loss, damage, unfit food and other irregularities or contract deviations and take such corrective action as may be delegated.
Attend any meetings and/or training courses as deemed necessary.
Fully support and participate in Company Safety Initiatives.
Identify personal training requirements.
Take personal responsibility for closing identified development gaps and future requirements.
Assist Head Chef/Chief Chef in ensuring catering budgeting requirements are consistently adhered to and the efficient use of all resources is achieved.
Assist Head Chef/Chief Chef with environmental objectives.
Carry out any additional duties and any other tasks as requested by management, which are within your competency
MLC 2006 Compliant Ship’s Cook’s Certificate: Part 1 (entry level) & Part 2 (advanced)
Food Safety Level 2 (Minimum entry level)
Food Safety Level 3 (HACCP Management)
Personal Survival Techniques (STCW Code A-VI/1-1)
Fire Prevention and Fire Fighting (STCW Code A-VI/1-2)
Elementary First Aid (STCW Code A-VI/1-3)
Personal Safety & Social Responsibility (STCW Code A-VI/1-4)
ENG1 or ILO equivalent
BOSIET / T-BOSIET
5+ years in similar role proven sea time service by Discharge Book entries or Certificates of Discharge
Only shortlisted applicant will be contacted.
Method of Application
This job has expired. Application is no longer allowed