Jobs at Domeo Resources International (DRI)

Main Function

• The Grill Kitchen Assistant supports the grill section by assisting with ingredient preparation, maintaining cleanliness, organizing supplies, and ensuring smooth workflow during grilling operations.
• The role is essential in helping senior chefs prepare grilled meats, poultry, seafood, vegetables, and sauces while upholding excellent hygiene and safety standards.
• The ideal candidate must be hardworking, attentive, willing to learn, and capable of working in a fast-paced kitchen environment focused on quality and precision.

Responsibilities
Food Preparation:

• Assist in washing, cutting, marinating, seasoning, and portioning meats, fish, poultry, and vegetables for grilling.
• Prepare basic grill ingredients such as rubs, marinades, spice mixes, and accompaniments under supervision.
• Ensure all meats and vegetables are properly cleaned and ready for grilling.
• Assist in setting up and organizing mise en place for the grill station.
• Follow instructions from senior chefs regarding preparation steps and portioning.

Cooking Assistance:

• Support the Grill Chef or Chef de Partie during grilling, roasting, charring, and smoking processes.
• Assist in monitoring grills, fryers, and ovens to ensure proper cooking temperature and timing.
• Help in flipping, basting, and resting meats as directed.
• Assist with plating simple grill items, sides, and garnishes.
• Safely operate basic equipment such as grills, tongs, thermometers, salamanders, and warmers.

Kitchen Hygiene and Safety:

• Follow strict hygiene and food safety standards (HACCP).
• Keep the grill area clean, organized, and sanitized before, during, and after service.
• Clean and properly store grill tools (tongs, brushes, trays, skewers, etc.).
• Store raw and cooked items separately to avoid cross-contamination.
• Dispose of waste properly and report hazards and faulty equipment immediately.

Inventory and Stock Control:

• Assist in receiving grill supplies (meats, charcoal, spices, vegetables) and checking quality.
• Label, wrap, and store items correctly to maintain freshness.
• Support stock rotation using the FIFO method.
• Notify the Grill Chef or Chef de Partie of low stock or missing items.
• Handle grill tools and equipment carefully to prevent damage.

Team Support and Cooperation:

• Work closely with grill chefs and other kitchen staff to ensure smooth grill operations.
• Assist during high-demand periods such as lunch, dinner, and special events.
• Help with menu preparation and contribute simple grill ideas when required.
• Participate in briefings, on-the-job training, and skill-building activities.

Experience / Qualifications

• Minimum of SSCE; additional kitchen or hospitality training is an advantage.
• 0–2 years of experience as a kitchen assistant, grill assistant, or related role.
• Experience in a restaurant, hotel, lounge, or grill-focused environment is preferred.
• Basic understanding of grilling techniques and ingredients (meats, fish, marinades).
• Familiarity with kitchen hygiene and food handling procedures.

Competencies / Skills:

• Basic grilling knowledge and ability to assist with seasoning and preparation.
• Good understanding of hygiene and safe food handling.
• Strong attention to detail and cleanliness.
• Ability to work well in a team and follow instructions accurately.
• Ability to work under pressure during busy grill service.
• Physical stamina for lifting, standing, and working around heat.
• Willingness to learn advanced grilling methods.

Behavioural Qualities / Other Competences:

• Hardworking, honest, and dependable.
• Respectful, disciplined, and professional.
• Positive attitude and eagerness to learn.
• Well-groomed with good personal hygiene.
• Calm under pressure and adaptable during busy hours.
• Strong sense of responsibility and teamwork.

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Main Function

• The Gardener is responsible for maintaining the landscape, gardens, lawns, and outdoor areas of the facility.
• The role ensures a clean, attractive, and well-kept environment by performing routine gardening tasks such as planting, watering, trimming, pruning, and general outdoor maintenance.
• The ideal candidate must be hardworking, attentive, physically fit, and passionate about outdoor work with a good understanding of plant care and landscape maintenance.

Responsibilities
Garden & Lawn Maintenance:

• Maintain lawns, flower beds, shrubs, and trees.
• Perform routine tasks such as mowing, watering, pruning, trimming, weeding, and mulching.
• Plant flowers, shrubs, and trees as directed by supervisors.
• Ensure garden areas are neat, tidy, and free from debris.

Landscape Care:

• Assist in creating and maintaining attractive landscaping designs.
• Apply fertilizers, pesticides, and soil conditioners as needed.
• Replace dead or damaged plants promptly.
• Support irrigation system maintenance and ensure plants receive adequate water.

Outdoor Cleanliness:

• Keep walkways, outdoor seating, and surrounding areas clean and presentable.
• Sweep leaves, remove litter, and dispose of waste properly.
• Maintain cleanliness around fountains, pathways, and recreational areas.

Equipment Handling:

• Safely operate gardening tools such as mowers, trimmers, rakes, watering cans, and shears.
• Maintain and clean tools regularly to ensure proper functioning.
• Report damaged or faulty equipment immediately for repair or replacement.

Health & Safety:

• Follow all safety guidelines related to gardening activities.
• Wear protective gear and use chemicals safely where required.
• Prevent hazards by keeping walkways clear and reporting unsafe conditions.
• Maintain high standards of hygiene and cleanliness in all outdoor work areas.

Team Support & Coordination:

• Work closely with the maintenance and housekeeping teams to support outdoor upkeep.
• Assist during special events that require garden arrangement or decoration.
• Follow instructions from supervisors and maintain good communication.
• Participate in training sessions to improve gardening skills.

Experience / Qualifications

• Minimum of SSCE; additional training in landscaping or horticulture is an advantage.
• 1–3 years’ experience as a gardener or groundskeeper.
• Experience in hotels, estates, parks, gardens, or landscaping projects is preferred.
• Knowledge of plant care, irrigation, soil types, and gardening tools.
• Familiarity with basic pest control and fertilizer application.

Competencies / Skills:

• Strong knowledge of plant care and garden maintenance.
• Ability to use gardening tools and equipment safely.
• Good physical stamina for outdoor work.
• Attention to detail and a strong sense of cleanliness.
• Ability to follow instructions and work with minimal supervision.
• Good teamwork and communication skills.
• Ability to multitask and manage time efficiently.

Behavioural Qualities / Other Competences

• Hardworking, honest, and dependable.
• Respectful, disciplined, and professional.
• Positive attitude and willingness to learn.
• Calm and patient, especially when working outdoors for long hours.
• Good personal hygiene and neat appearance.
• Strong sense of responsibility and dedication to quality work.

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Main Function

• The National Kitchen Assistant supports overall kitchen operations by assisting with food preparation, maintaining cleanliness, organizing ingredients, and ensuring smooth workflow in the preparation of Nigerian dishes.
• The role is vital in helping senior chefs with daily tasks, ensuring efficiency, and upholding high standards of hygiene and safety.
• The ideal candidate must be hardworking, teachable, attentive, and passionate about Nigerian cuisine while being able to work effectively in a busy kitchen environment.

Responsibilities
Food Preparation:

• Assist in basic food prep such as washing, peeling, cutting, chopping, and grinding ingredients.
• Support in preparing Nigerian dishes including soups, stews, rice dishes, grills, and side dishes under supervision.
• Ensure ingredients are properly cleaned, measured, and organized for use.
• Assist with mise en place for daily kitchen operations and special events.
• Follow instructions from senior chefs regarding recipe preparation and portioning.

Cooking Assistance:

• Support chefs during cooking, mixing, stirring, steaming, and frying processes when required.
• Assist in monitoring pots, grills, and stoves to prevent burning or overcooking.
• Help in plating simple dishes and arranging accompaniments.
• Safely operate basic kitchen equipment such as grinders, blenders, warmers, and steamers.

Kitchen Hygiene and Safety:

• Maintain strict hygiene and food safety practices (HACCP).
• Keep the kitchen environment clean, orderly, and sanitized at all times.
• Wash and properly store kitchen utensils, cookware, and tools.
• Ensure proper storage of raw ingredients, cooked foods, and perishables.
• Dispose of waste appropriately and report any safety hazards immediately.

Inventory and Stock Control:

• Assist with receiving food supplies and checking quality and quantity.
• Properly label, wrap, and store items to avoid contamination or spoilage.
• Assist with stock rotation using FIFO.
• Inform the Chef de Partie of low-stock items or needed supplies.
• Handle kitchen tools, containers, and equipment with care.

Team Support and Cooperation:

• Work closely with chefs and other kitchen staff to support smooth operations.
• Assist during peak meal periods and large-volume service.
• Provide support during menu preparations and kitchen planning sessions.
• Participate in briefings, training, and skill-development activities.

Experience / Qualification

• Minimum of SSCE; additional kitchen or hospitality training is an added advantage.
• 0–2 years of experience as a kitchen assistant, steward, or related role.
• Experience in restaurants, hotels, lounges, or food service environments is preferred.
• Basic knowledge of Nigerian food ingredients and cooking procedures.
• Familiarity with kitchen hygiene standards and basic equipment handling.

Competencies / Skills:

• Basic food preparation and kitchen organization skills.
• Strong attention to detail and cleanliness.
• Ability to work effectively as part of a team.
• Willingness to learn and follow instructions.
• Ability to work under pressure during busy hours.
• Basic understanding of food safety and hygiene practices.
• Good physical stamina for standing, lifting, and moving items.

Behavioural Qualities / Other Competences:

• Hardworking, honest, and dependable.
• Respectful, disciplined, and professional.
• Positive attitude and eagerness to grow career in the kitchen.
• Calm and composed under pressure.
• Good personal hygiene and well-groomed appearance.
• Strong sense of responsibility and teamwork.

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Main Function

• The Continental Commis Chef supports the kitchen by preparing ingredients, assisting in the cooking of continental and European-style dishes, maintaining excellent hygiene standards, and ensuring smooth workflow within the continental section.
• The role is essential in delivering high-quality meals and supporting senior chefs in day-to-day food production.
• The ideal candidate must have strong interest in continental cuisine, be detail-oriented, willing to learn, and able to work in a fast-paced, high-standard kitchen environment.

Responsibilities
Food Preparation:

• Assist in preparing ingredients including washing, chopping, slicing, marinating, seasoning, and portioning.
• Prepare basic continental dishes such as pasta, sauces, salads, grills, sautéed meals, egg dishes, sandwiches, and pastries under supervision.
• Follow standard recipes, presentation guidelines, and taste profiles set by senior chefs.
• Assist in preparing mise en place for breakfast, lunch, dinner, and banquet operations.

Cooking Assistance:

• Support the Chef de Partie and Sous Chef in cooking various continental meals.
• Safely operate kitchen equipment such as ovens, grills, planchas, fryers, salamanders, and mixers.
• Apply correct cooking techniques, temperature control, and timing to maintain food quality.
• Assist in plating, garnishing, and presenting dishes in accordance with hotel standards.

Kitchen Hygiene and Safety:

• Adhere strictly to HACCP standards and all food safety regulations.
• Keep workstations clean, organized, sanitized, and fully stocked at all times.
• Ensure proper storage of dairy, meats, vegetables, pastries, and other continental ingredients.
• Dispose of waste properly and maintain kitchen cleanliness procedures.
• Immediately report faulty equipment or safety concerns.

Inventory and Stock Control:

• Assist with receiving and checking food supplies for quality and accuracy.
• Rotate stock using the FIFO method to prevent spoilage and reduce waste.
• Report low-stock or missing items to the Chef de Partie.
• Handle kitchen tools, utensils, and appliances responsibly.

Team Support and Cooperation:

• Work closely with other kitchen staff to ensure efficient operations.
• Support senior chefs during busy periods, buffet service, and banquets.
• Participate in menu development and suggest new dish ideas when required.
• Attend kitchen briefings and training sessions to improve skills and performance.

Experience / Qualification

• Minimum of SSCE; additional culinary training or a certificate is an added advantage.
• 1 – 3  years of experience as a Commis Chef or kitchen assistant.
• Experience in hotels, restaurants, lounges, or hospitality settings is preferred.
• Practical knowledge of continental cuisine is highly desirable.
• Familiarity with basic kitchen equipment, tools, and hygiene practices.

Competencies / Skills:

• Good understanding of continental dishes, sauces, and cooking methods.
• Basic culinary skills and willingness to learn advanced techniques.
• Strong attention to detail and good food presentation skills.
• Ability to work well in a team with good communication skills.
• Ability to follow instructions accurately and work under pressure.
• Basic understanding of food safety, hygiene, and temperature control.
• Ability to multitask efficiently in a busy kitchen.

Behavioural Qualities / Other Competences:

• Passionate about cooking and culinary growth.
• Reliable, respectful, and disciplined.
• Positive attitude with eagerness to improve.
• Well-groomed and maintains a professional appearance.
• Calm and focused under pressure, especially during peak hours.
• Strong work ethic and sense of responsibility.

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Main Function

• The Butcher Kitchen Steward supports the butchery and kitchen operations by assisting with meat and fish handling, maintaining proper cleanliness, organizing supplies, and ensuring smooth workflow in the butcher section.
• The role is essential in helping senior butchers and chefs with preparing, storing, and organizing meat products while upholding the highest standards of hygiene and safety.
• The ideal candidate must be hardworking, attentive, teachable, and able to work efficiently in a fast-paced kitchen environment that requires accuracy and cleanliness.

Responsibilities
Meat & Fish Preparation:

• Assist in receiving, cleaning, and preparing various meats such as beef, chicken, goat, pork, and fish under supervision.
• Help with cutting, trimming, deboning, and portioning meat and fish according to kitchen standards.
• Prepare basic cuts and arrange portions for daily production.
• Follow proper handling procedures to prevent contamination or spoilage.
• Assist in preparing ingredients needed for marination, seasoning, or grinding.

Butchery Support:

• Support the Butcher or Chef de Partie during meat processing tasks.
• Help in labeling, tagging, and organizing different meat cuts.
• Assist with grinding, slicing, and packaging as directed.
• Safely operate basic equipment such as knives, cutters, mincers, slicers, and weighing scales.
• Follow standard cutting techniques and portioning guidelines.

Kitchen Hygiene and Safety:

• Maintain strict hygiene and food safety practices (HACCP).
• Clean and sanitize butcher tables, boards, knives, and tools regularly.
• Ensure proper segregation of raw meat, cooked food, and other ingredients.
• Handle waste responsibly and dispose of bones, fat, and scraps appropriately.
• Immediately report any safety issues, hazards, or damaged equipment.

Inventory and Stock Control:

• Assist in receiving meat deliveries and verifying freshness, quality, and quantity.
• Properly label and store meats in chillers or freezers at the correct temperatures.
• Support stock rotation using the FIFO method to prevent spoilage.
• Inform the Butcher or Chef de Partie of low-stock items or shortages.
• Handle storage racks, trays, and containers safely and carefully.

Team Support and Cooperation:

• Work closely with the butcher team and kitchen staff to ensure smooth operations.
• Assist during peak periods when large quantities of meat are needed.
• Support other sections when required and maintain good communication.
• Attend briefings, training sessions, and skill-development activities.

Experience / Qualifications

• Minimum of SSCE; additional culinary or butchery training is an added advantage.
• 0–2 years of experience as a kitchen steward, butcher assistant, or similar role.
• Experience in a restaurant, hotel, store, or butchery environment is preferred.
• Basic understanding of meat types, cuts, and handling techniques.
• Familiarity with food safety standards and safe equipment usage.

Competencies / Skills:

• Basic butchery knowledge and ability to assist with cutting and trimming.
• Good understanding of hygiene and safe handling of raw meat.
• Strong attention to detail and cleanliness.
• Ability to follow instructions accurately and work under pressure.
• Physical stamina for lifting heavy items, standing for long hours, and working in cold environments (chillers/freezers).
• Ability to work as part of a team and communicate effectively.
• Willingness to learn advanced butchery skills.

Behavioural Qualities / Other Competences:

• Hardworking, honest, and highly dependable.
• Respectful, disciplined, and professional.
• Positive attitude with eagerness to improve.
• Good personal hygiene and well-groomed appearance.
• Calm and focused, even during busy periods.
• Strong sense of responsibility and commitment to quality.

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Main Function

• The Kitchen Steward supports the overall kitchen operations by ensuring proper cleanliness, sanitization, and organization of all kitchen areas, utensils, and equipment.
• The role is essential in maintaining hygiene standards, assisting chefs with basic tasks, and ensuring smooth workflow during food preparation and service.
• The ideal candidate must be hardworking, disciplined, reliable, and able to work efficiently in a fast-paced, high-demand kitchen environment.

Responsibilities
Cleaning & Sanitization:

• Wash, clean, and sanitize kitchen utensils, pots, pans, dishes, and cooking equipment.
• Ensure proper operation of dishwashing machines and cleaning tools.
• Clean and sanitize work surfaces, floors, walls, sinks, and kitchen storage areas.
• Maintain cleanliness of garbage disposal areas and ensure timely removal of waste.
• Follow hygiene and sanitation guidelines in line with HACCP standards.

Kitchen Support:

• Assist chefs with basic food preparation tasks such as washing vegetables, peeling, or portioning items.
• Ensure clean utensils and equipment are always available for kitchen use.
• Help with transporting food items, supplies, and equipment within the kitchen.
• Assist in setting up workstations before service and cleaning up afterward.
• Support other kitchen staff as needed during busy periods.

Equipment & Tools Management:

• Handle kitchen tools, trays, trolleys, and equipment carefully to avoid damage.
• Assist in cleaning and maintaining large kitchen appliances like ovens, grills, and freezers.
• Inform supervisors immediately of any faulty equipment or safety hazards.
• Ensure proper storage of clean utensils, cookware, and kitchen tools.

Inventory & Stock Support:

• Assist with receiving and organizing supplies in the kitchen store and pantry.
• Help with stock rotation using the FIFO method.
• Ensure cleaning materials, detergents, and tools are adequately stocked.
• Report shortages of cleaning supplies to the Chef de Partie or Stewarding Supervisor.

Hygiene, Safety & Compliance:

• Follow all food safety, hygiene, and sanitation procedures strictly.
• Maintain personal cleanliness and grooming standards at all times.
• Use protective equipment (gloves, aprons, boots) as provided.
• Assist in keeping floors dry and safe to prevent slips and accidents.
• Immediately report spills, hazards, or unsafe conditions.

Experience / Qualifications

• Minimum of SSCE; additional hospitality or kitchen training is an added advantage.
• 0 - 2 years experience as a kitchen steward, dishwasher, or similar role.
• Experience in a hotel, restaurant, lounge, or industrial kitchen is preferred.
• Basic understanding of kitchen hygiene and cleaning procedures.
• Ability to use cleaning tools, detergents, and dishwashing equipment.

Competencies / Skills:

• Strong attention to cleanliness, detail, and organization.
• Ability to work quickly and efficiently under pressure.
• Good teamwork and communication skills.
• Ability to lift, move, and carry kitchen items safely.
• Willingness to follow instructions and maintain high hygiene standards.
• Physical stamina for long hours of standing and movement.

Behavioural Qualities / Other Competences:

• Hardworking, honest, and dependable.
• Respectful and disciplined with a positive attitude.
• Well-groomed and committed to hygiene and professionalism.
• Calm under pressure and able to adapt to a busy kitchen environment.
• Strong sense of responsibility and teamwork.

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Main Function

• The Maintenance Supervisor oversees and coordinates the maintenance, repair, and upkeep of the facility’s electrical, mechanical, plumbing, and general infrastructure systems.
• The role ensures smooth daily operations by supervising maintenance staff, conducting routine inspections, scheduling repairs, and ensuring compliance with safety standards.
• The ideal candidate must be technically skilled, proactive, organized, and capable of leading a team in a fast-paced hospitality or facility management environment.

Responsibilities
Maintenance & Repairs:

• Oversee and perform maintenance tasks related to electrical systems, plumbing, HVAC, generators, lighting, equipment, and general repairs.
• Assign and supervise daily maintenance tasks for technicians and artisans.
• Troubleshoot faults and ensure timely repair of equipment to prevent downtime.
• Ensure all machines, tools, and facility assets are functioning efficiently.

Facility Inspection & Preventive Maintenance:

• Conduct routine inspections of buildings, guest areas, staff areas, and equipment rooms.
• Develop and implement preventive maintenance schedules for all systems.
• Maintain accurate records of maintenance activities, repairs, and inspections.
• Identify potential issues early and recommend corrective action.

Team Management & Coordination:

• Supervise maintenance technicians, electricians, plumbers, and artisans.
• Provide guidance, training, and support to maintenance staff.
• Monitor team performance and ensure tasks are completed within deadlines.
• Coordinate with other departments to address maintenance needs.

Safety & Compliance:

• Ensure compliance with safety regulations, building codes, and Health & Safety standards.
• Enforce safe work practices and proper use of tools and protective equipment.
• Report hazards, safety concerns, and non-compliance issues promptly.
• Ensure proper documentation of safety procedures and incident reports.

Inventory & Equipment Management:

• Monitor and manage inventory of tools, equipment, materials, and spare parts.
• Ensure proper storage and maintenance of tools and machinery.
• Request or recommend purchases of maintenance supplies when required.
• Ensure energy-efficient usage of all electrical and mechanical systems.

Administrative Support:

• Prepare daily, weekly, and monthly maintenance reports.
• Assist with budgeting, cost estimation, and vendor coordination.
• Liaise with contractors and external service providers when necessary.
• Participate in meetings, planning sessions, and facility improvement discussions.

Experience / Qualification

• Minimum of OND / HND / B.Sc. in Electrical Engineering, Mechanical Engineering, Facility Management, or related field.
• 3 – 5 years experience in building maintenance or facility management.
• Prior experience in hotels, residential estates, corporate buildings, or hospitality settings is an advantage.
• Strong knowledge of electrical, plumbing, and mechanical systems.
• Experience supervising maintenance teams is required.

Competencies / Skills:

• Strong technical knowledge of maintenance operations.
• Excellent troubleshooting and problem-solving skills.
• Ability to manage and supervise a team effectively.
• Strong communication and reporting skills.
• Good understanding of safety regulations and facility standards.
• Ability to work under pressure and respond quickly to emergencies.
• Strong organizational and time-management skills.

Behavioural Qualities / Other Competences:

• Reliable, disciplined, and responsible.
• Professional, respectful, and team-oriented.
• Strong work ethic and dedication to operational excellence.
• Calm and composed when handling emergencies or breakdowns.
• Honest, trustworthy, and committed to quality service delivery.
• Positive attitude and willingness to learn and improve.

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Main Function

• The Plumber is responsible for installing, repairing, and maintaining all plumbing systems within the facility, including water supply lines, drainage systems, fixtures, and related equipment.
• The role ensures uninterrupted water flow, proper sewage disposal, and efficient operation of the building’s plumbing infrastructure.
• The ideal candidate must be technically skilled, reliable, safety-conscious, and able to work effectively in a fast-paced hospitality or facility management environment.

Responsibilities
Plumbing Installation & Repairs:

• Install, repair, and maintain pipes, valves, faucets, water heaters, pumps, and plumbing fixtures.
• Troubleshoot and fix leaks, blockages, low water pressure, faulty fixtures, and drainage issues.
• Replace or repair damaged pipes, fittings, and plumbing components.
• Assist with the installation of new plumbing systems during renovations or upgrades.

Maintenance & Inspections:

• Conduct routine inspections of all plumbing systems and identify potential issues.
• Perform preventive maintenance to reduce breakdowns and prolong equipment life.
• Ensure proper functioning of water supply and sewage systems.
• Maintain accurate records of repairs, replacements, and maintenance activities.

Water & Waste Management:

• Ensure proper operation of hot and cold water systems, septic systems, and drainage networks.
• Clear clogs, blockages, and backups in toilets, sinks, drains, and sewage lines.
• Monitor water pressure levels and report abnormalities.
• Assist in maintaining water treatment systems where applicable.

Safety & Compliance:

• Adhere strictly to safety guidelines, plumbing codes, and facility policies.
• Use appropriate tools and personal protective equipment at all times.
• Report hazards, leaks, and unsafe conditions immediately.
• Ensure all plumbing work complies with health and safety standards.

Team Support & Coordination:

• Work closely with the Maintenance Supervisor and other technicians.
• Assist other maintenance personnel during joint repair or installation tasks.
• Communicate effectively with staff to address plumbing concerns promptly.
• Support emergency repairs and quick responses during breakdowns.

Tools & Inventory Management:

• Properly handle plumbing tools, pipes, fittings, washers, and equipment.
• Assist in monitoring plumbing materials and report low-stock items.
• Ensure tools are cleaned, maintained, and safely stored after use.
• Contribute to efficient use of materials to reduce wastage.

Experience / Qualification

• Minimum of SSCE; technical or vocational training in plumbing is an added advantage.
• 2–4 years’ experience as a plumber in a hotel, residential estate, commercial building, or similar environment.
• Good understanding of water supply, drainage systems, and plumbing installations.
• Ability to read and interpret basic plumbing diagrams and instructions.
• Experience with pumps, heaters, pipes, and fittings.

Competencies / Skills:

• Strong plumbing and troubleshooting skills.
• Good knowledge of plumbing materials and tools.
• Ability to work independently and in a team.
• Good communication and problem-solving abilities.
• Ability to work under pressure and respond quickly to emergencies.
• Strong attention to detail and accuracy in repairs.
• Physical stamina for lifting, bending, climbing, and working in confined spaces.

Behavioural Qualities / Other Competences:

• Honest, reliable, and committed to quality work.
• Respectful, disciplined, and professional.
• Calm and composed when handling urgent repairs.
• Strong work ethic and sense of responsibility.
• Positive attitude and willingness to learn.
• Well-groomed and safety-conscious.