Latest Jobs at IITA - International Institute of Tropical Agriculture

DUTIES: 

•  Manage food and product ordering for designated section, meticulously maintaining records to minimize waste and utilize existing inventory management systems.
• Collaborate with the Sous Chef in food preparation and service, actively identifying and correcting any incorrect practices.
• Assist in assigning tasks and provide support to kitchen staff during shifts to maintain efficiency and cleanliness.
• Ensure all end-of-day tasks are completed to the highest standards, including staff sign-off procedures, securing back-of-house areas, and preparing the venue for the next day.
• Maintain meticulous adherence to all health and safety regulations and protocols.
• Proactively identify and address any operational issues, resolving them independently whenever possible, and promptly reporting any unresolved problems to the appropriate supervisor.
• Regularly review the events diary, escalating any potential issues or discrepancies to the Food and Beverage Manager.
• Maintain all kitchen equipment and utensils in excellent working condition, reporting any malfunctions or required maintenance promptly.
• Perform any other duties as may be assigned by the Supervisor.

Requirements

QUALIFICATION:

• National Diploma certificate in Hospitality and Management, Home Economics or related field with five (5) years’ experience performing similar role in a well-structured environment.
• Certification in Food, Safety and Hygiene practices is an added advantage.

COMPETENCIES:

The ideal candidate must:

• Have excellent written and verbal communication skills.
• Be attentive to detail.
• Be a good team player and have the ability to work under pressure.
• Be creative and have ability to learn new recipes and cooking procedures quickly.
• Work beyond regular hours, including evenings, public holidays, and weekends as needed to meet business demands.

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DUTIES: 

• Collaborate with the Pastry Chef and other chefs in menu planning.
• Maintain consistently high standards of cleanliness and hygiene in the pastry section.
• Prepare work schedules and maintain accurate pastry section records.
• Check the quality of materials and the condition of equipment.
• Decorate pastries using various icings and toppings to create visually appealing products.
• Maintain high standards of health and safety at all times.
• Understand guest preferences and make appropriate suggestions.
• Work flexible hours, including evenings, weekends and public holidays as needed.
• Perform any other duties as may be assigned by the Supervisor.

Requirements

QUALIFICATION:

• O’ level, Trade Test certificate in Hotel and Catering Management with a minimum of three (3) years’ experience performing a similar role in a well-structured environment.

COMPETENCIES:

• The ideal candidate must:
• Have a very pleasant personality.
• Be excellent in pastry and snacks preparation.
• Have good communication skills (writing, reading, and speaking)
• Be a good team player and have the ability to work under pressure.
• Work beyond regular hours, including evenings, public holidays, and weekends as needed to meet business demands.

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DUTIES: 

• Perform all necessary tasks to serve food and beverages efficiently and according to hotel standards.
• Maintain and upkeep all service equipment and materials, reporting any issues promptly.
•  Manage stock levels in the storeroom, maintaining high standards of hygiene and minimizing waste.
• Prepare tables efficiently for meal service.
• Take customer orders accurately, serve food and beverages promptly, and process payments correctly.
• Maintain cleanliness of the restaurant before, during, and after service.
• Ensure all service preparations are completed before, during, and after service (mis-en-place and mis-en-scene).
• Promptly inform the supervisor of any operational issues or guest-related problems.
• Show an understanding of other departments’ processes.
• Maintain positive working relationships with all kitchen and steward staff.
• Ensure pleasant interactions with guests at all times.
• Maintain the highest standards of hygiene and cleanliness in the restaurant.
• Perform any other duties as may be assigned by the Supervisor.

Requirements

QUALIFICATION:

• National Diploma certificate in Hospitality and Management, Home Economics or related field with two (2) years’ experience performing similar role in a well-structured environment.

COMPETENCIES:

The ideal candidate must:

• Have a very pleasant personality.
• Have good communication skills (writing, reading, and speaking).
• Be a good team player and have the ability to work under pressure.
• Work beyond regular hours, including evenings, public holidays, and weekends as needed to meet business demands.

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DUTIES: 

• Guide and mentor kitchen assistants and interns, providing training and support to improve their skills and knowledge.
• Manage and meticulously organize section stock, ensuring proper inventory control and minimizing waste.
• Collaborate effectively with the Sous Chef and senior cook to maintain optimal kitchen organization and prepare daily specials.
• Maintain the highest standards of cleanliness and hygiene in the designated section, adhering to all health and safety regulations.
• Work closely with the shift supervisor to address any operational issues and maintain consistently high food preparation and service quality.
• Perform any other duties as may be assigned by the Supervisor.

Requirements

QUALIFICATION:

• National Diploma certificate in Hospitality and Management, Home Economics or related field with two (2) years’ experience performing similar role in a well-structured environment.
• Certification in Food, Safety and Hygiene practices is an added advantage.

COMPETENCIES:

The ideal candidate must:

• Have a very pleasant personality.
• Be excellent in preparation of local dishes.  
• Have good communication skills (writing, reading, and speaking).
• Be a good team player and have the ability to work under pressure.
• Work beyond regular hours, including evenings, public holidays, and weekends as needed to meet business demands.

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DUTIES:

• Assign duties to housekeeping staff and inspect their work to ensure adherence to established cleaning standards.
• Investigate and resolve guest complaints regarding housekeeping service or equipment.
• Prepare daily work assignments for housekeeping staff based on occupancy and guest requests.
• Coordinate with reception regarding guest requests and room status updates.
• Inspect all rooms, public areas and back-of-house areas to ensure cleanliness at all times.
• Conduct orientation and ongoing training for housekeeping staff, covering policies, procedures and equipment use.
• Manage housekeeping supplies and inventory.
• Develop and implement work schedules for the housekeeping department, ensuring adequate staffing levels.
• Manage the lost-and-found department, processing and returning lost items to guests. 
• Maintain cleanliness, orderliness an appearance of the entire I-House.
• Ensure that rooms are cleaned and maintained according to IITA standards.
• Address and resolve guest complaints promptly and professionally.
• . Perform any other duty as may be directed by the Supervisor.

Requirements

QUALIFICATION:                     

• National Diploma certificate in Hospitality and Management or related field with four (4) years’ experience performing a similar role in a well-structured environment. Certification in Hotel and Catering is an added advantage.

COMPETENCIES:

The ideal candidate must:

• Have hotel experience.
• Have the ability to multi-task and manage time effectively in a fast-paced environment.
• Have good communication skills.
• . Be a good team player and have ability to work under pressure.

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DUTIES:

• Clean and maintain guest rooms, ensuring high standards of cleanliness are met.
• Change bed linen and make beds according to established procedures.
• Replace used towels and replenish bathroom amenities.
• Restock mini-bars as needed.
• Clan public areas, such as corridors and restrooms.
• Report any maintenance issues or repairs needed.
• Address guest queries and assist with retrieving lost items.
• Pick up litter in assigned areas.
• Ensure all assigned rooms are cleaned and tidy by the end of the shift.
• Clean bathrooms thoroughly.
• Clean individual offices or workstations as assigned.
• Ensure that rooms are regularly cleaned according to established Guest House procedure. 
• Maintain personal hygiene and tidiness.
• . Perform any other duty as may be directed by the Supervisor.

Requirements

QUALIFICATION:                     

• O’ level, Trade Test certificate in Hotel and Catering Management with a minimum of two (2) years’ experience performing a similar role in a well-structured environment.

COMPETENCIES:

The ideal candidate must:

• Have a very pleasant personality.
• Have good communication skills (writing, reading and speaking).
• Be a good team player and should be able to work under pressure.
• . Be willing to work beyond regular hours, including evenings, public holidays and weekends as may be needed.

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DUTIES:

• Greet guests warmly and escort them to their tables.
• Provide clear and accurate menu information and take orders.
• Serve food and beverages promptly and efficiently.
• Professionally address any guest inquiries or complaints.
• Maintain cleanliness of the assigned service areas.
• Collaborate with kitchen staff to ensure timely food service.
• Assist colleagues during busy periods.
• Actively participate in service briefings and training sessions.
• Perform any other duty as may be directed by the Supervisor.

Requirements

QUALIFICATION:                     

• O’ level, Trade Test certificate in Hotel and Catering Management with a minimum of two (2) years’ experience performing a similar role in a well-structured environment.

COMPETENCIES:

The ideal candidate must:

• Have a very pleasant personality.
• Have good communication skills (writing, reading and speaking).
• Be a good team player and should be able to work under pressure.
• Be willing to work beyond regular hours, including evenings, public holidays and weekends as may be needed.

go to method of application »

DUTIES:

• Assist in the preparation of short-order and other meals as directed.
• Perform all necessary food preparation tasks, including washing, peeling, chopping, cutting and assisting in cooking various food items. Prepare salads and other garnishes as needed.
• Assist in the unloading and storage of delivered food supplies.
• Transfer meal ingredients promptly from storage areas to the kitchen as instructed.
• Maintain consistently high standards of cleanliness and hygiene in all food preparation areas.
• Collaborate with the shift supervisor to resolve any problems and ensure high quality food preparation and service.
• Sort, store and distribute ingredients in line with established procedures.
• Maintain high standards of health and safety at all times.
• Work flexible hours, including evenings, weekends and public holidays as needed to meet business demands.
• Perform any other duty as may be directed by the Supervisor.

Requirements

QUALIFICATION:                     

• O’ level, Trade Test certificate in Hotel and Catering Management with a minimum of two (2) years’ experience performing a similar role in a well-structured environment.

COMPETENCIES:

The ideal candidate must:

• Have a very pleasant personality.
• Have good communication skills.
• Be a good team player and should be able to work under pressure.
• Be willing to work beyond regular hours, including evenings, public holidays and weekends as may be needed.