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Location: Lekki Phase I, Lagos

Job Description

• Site reconnaissance for proposed new site
• Design and drawing conceptualization for new outlet, including equipment electrical ceiling layout.
• Carry assignments to completion with considerable independence in accordance with project objectives, professional standards, and policies and procedures
• Inspect and supervises the inspection of construction projects while in progress and upon completion for adherence to plans and specification; advises contractors on the interpretation of plans and specifications; approves minor designs changes in the course of the construction; reviews contractors’ requests for payment.
• Conducts research and special studies pertaining to buildings and facilities development and maintenance; prepares reports and recommendations for the review of a superior.
• Prepares materials, writes construction specifications, and prepares detailed requisitions for equipment and materials.
• Wall elevations and detailed construction drawings
• Assist in visual presentations (interiors and exteriors) for club and eatery
• Knowledge on site supervision and project management

Qualifications

• HND / BSc in Architecture or Environmental Design.
• Incumbent generally must be a fresh graduate and has 0 - 2 years of experience as an architect with at least one years of Architectural internship experience. Some field experience required.
• Functional and Technical Skills, Action Oriented, Thoroughness, Innovation, demonstrated AUTOCAD, REVIT and Corel Draw competency is a MUST.
• Other software will be an added advantage.
• Candidate should also come with portfolio of his previous project
• Candidate must be able to reside or commute to Lagos Island.

Compensation: 

• Health plan
• Pension
• 13th Month bonus
• Free Lunch

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Job Summary

• The kitchen / production supervisor will be responsible for overseeing a small army of kitchen staff and overseeing the day to day running of the 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 co-ordination of kitchen staff and activities
• Making sure the kitchen is 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.

Qualifications

• HND or its equivelent
• Must have a commercial cooking experience preferably for a restaurant or hotel, a 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

If you’re excited with our company’s vision and want to start the path of becoming one of our future leaders, we’d like to hear from you.

Compensation

• Health plan
• Pension
• 13th Month bonus
• Free Lunch.