Jobs at Talentpool Nigeria

Job Description

• The Cooks will be responsible for the preparation of meals, and developing and monitoring the food budget for the kitchen.
• Maintain the highest professional food quality and sanitation standards.

Requirements

• SSCE or OND qualification
• A catering certificate or qualification is an advantage.
• 3 - 5 years cooking experience in a Fast-food restaurant, Hotel, or private residence
• Knowledge of how to prepare both local and continental dishes.

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Job Description

• We are seeking a highly motivated and experienced Facility Manager to oversee the day-to-day operations of our properties and facilities.
• The ideal candidate must have a strong background in facility management, with a proven track record of managing facilities and properties and ensuring the smooth operation of all building systems.
• The Facility Manager will be responsible for ensuring that Facilities across various locations are safe, secure, and well-maintained and that they meet the needs of our tenants and clients.
• The successful candidate will be able to coordinate and supervise Facilities and properties across various locations simultaneously and work collaboratively with internal and external personnel.

Responsibilities

• Plan and coordinate all installations (telecommunications, heat, electricity, etc.) and refurbishments
• Manage the upkeep of equipment and supplies to meet health and safety standards
• Inspect buildings’ structures to determine the need for repairs or renovations
• Review utilities consumption and strive to minimize costs
• Control activities like parking space allocation, waste disposal, building security, etc.

General Skills & Requirements

• Bachelor's Degree
• 2 - 3 years of work experience.
• Proven experience in facility management, preferably within the Hospitality industry.
• Strong leadership and communication skills to effectively manage teams and collaborate with various stakeholders.
• Excellent problem-solving and decision-making abilities to address operational challenges.
• Understanding of preventive maintenance principles and experience in managing maintenance programs.
• Knowledge of budgeting, cost control, and resource management.

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Job Description

• Plans and performs work that involves ordering, receiving, inspecting, returning, unloading, shelving, packing, labeling, and maintaining a perpetual inventory of forms, office supplies, and various raw materials.
• Ensure adequate record keeping and manage all documentation to confirm proper stock levels and maintain inventory control
• Inspect deliveries for damage or discrepancies; report those to account for reimbursements and record keeping.

Requirements and Qualifications

• Interested candidates should possess a BSc / HND / OND qualification
• 1-2 years of experience in storekeeping, inventory control, or record keeping.
• Knowledge of proper inventory management
• Familiarity with standard concepts and best practices in a stockroom or warehouse environment
• Analytical mind with the ability to make accurate mathematical computations
• Excellent written and verbal communication skills
• Competencies in data entry, analysis, and management
• Keen attention to detail and ability to effectively manage time.

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Job Summary

• The Restaurant supervisor will be responsible for overseeing the Restaurant and kitchen staff and overseeing the day-to-day running of the eatery and kitchen, including cleaning the equipment, checking supplies, and rotating food stock.
• Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and utilizing food surpluses and leftovers.

Key Responsibilities

• Managing and coordinating of staff and activities
• Making sure the Eatery and kitchen are safe and in hygienic conditions at all times
• Organizing the inventory, storage, and distribution of foodstuffs and supplies
• Helping to plan menus, apportion ingredients, and use food surpluses
• Control portion costs by working out the number of portions per food batch
• Supervises cooks, tastes, smells, and observes food to ensure conformance with recipes and appearance standards.

Requirements

• HND, B.Sc, or its equivalent
• Preferably a male
• Must have commercial cooking experience preferably for a restaurant or hotel, vocational training in catering will be an added advantage although not compulsory.
• Management or supervisory experience will be an added advantage
• Ability to multitask
• Basic literacy skills
• Creative and customer-oriented.

Compensation

• Medical
• Accommodation
• Free Lunch.