Jobs at Whassan Nigeria Limited

Requirements

• Candidates should possess an FSLC / SSCE / GCE / NECO qualification with 6 years and above driving experience.
• A resident of Lagos within the Island axis, preferable Victoria Island and Lekki Phase1.
• Have experience in driving both manual and automatic vehicles.
• Have a valid driver’s licence and Lasdri Card
• Understand the geographical routes of Lagos.
• Understand traffic rules and regulations and maintain a good wheel practice.
• Dutiful and open to learning.
• A certificate in Defensive driving from an established driving school/firm is an added advantage.
• Have good knowledge of Vehicle maintenance.

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Responsibilities

• Perform general cleaning duties in assigned areas, including dusting, sweeping, mopping, and vacuuming.
• Ensure cleanliness and order in residents' rooms and common areas.
• Change bed linens and replenish room supplies as needed.
• Report any maintenance issues or damages to the supervisor.
• Collaborate with other staff members to maintain a cohesive and efficient work environment.
• Adhere to safety and sanitation standards at all times.
• Provide exceptional customer service to residents or customers.
• Flexibility to assist in various roles as needed.

Requirements

• Previous experience in stewarding, kitchen assistance, laundry, or housekeeping preferred.
• Knowledge of safety and sanitation procedures.
• Ability to work efficiently in a team and adapt to changing tasks.
• W.A.E.C.
• At least 5-7years of experience offshore in an industrial catering industry. 
• Valid Offshore Survival (T-BOSIET), OSP.
• STCW basic safety training.
• Food Handler’s and Food Hygiene Certificate.
• Seafarer’s Medical or Approved Offshore Medical
• Be able to work independently and under pressure.
• Be proficient in all aspects of food hygiene and stock rotation.
• A female preferably

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Job Description

• We are currently seeking for a skilled National Cook with expertise in National dishes, specialty in Igbo and Delta dishes to join our team in Sapele, Benin and showcase your culinary talents.

Responsibilities

• Food Preparation: Accurately measuring and assembling ingredients, chopping, cutting, and marinating as per recipes. Preparation of innovative National dishes to suite client’s demand.
• Cooking: Executing cooking techniques, such as grilling, baking, frying, and boiling, to produce high-quality dishes. Specialty in Igbo and Delta national meal is a plus.
• Recipe Adherence: Following recipes precisely to maintain consistency in flavour, presentation, and portion sizes.
• Food Safety: Adhering to sanitation and safety standards, including proper storage, handling, and temperature control to prevent foodborne illnesses.
• Menu Planning: Collaborating with the Campboss to plan and develop menus that meet customer preferences and dietary requirements.
• Inventory Management: Making requisition, Monitoring, and replenishing ingredient supplies, minimizing waste and ensuring freshness.
• Quality Control: Inspecting food items for quality, taste, and appearance before serving to maintain high standards.
• Kitchen Organization: Maintaining an organized and clean workspace, including proper storage of utensils, equipment, and ingredients.
• Time Management: Efficiently managing cooking times to ensure timely delivery of orders and a smooth kitchen operation.
• Team Collaboration: Coordinating with kitchen staff, such as sous chefs and assistants, to streamline tasks and maintain a harmonious working environment.
• Adaptability: Adapting to changes in menu, kitchen processes, and accommodating special dietary requests.
• Communication: Effectively communicating with colleague to facilitate a seamless flow of orders and information.
• Customer Interaction: Interacting with customers to understand preferences, handle special requests, and receive feedback.
• Problem Solving: Quickly addressing and resolving issues that may arise during food preparation or service.
• Continuous Improvement: Keeping abreast of culinary trends, experimenting with new recipes, and refining cooking techniques to enhance.

Qualifications

• W.A.E.C. and other certificates in related field
• 5-7years of experience offshore in an industrial catering industry.
• Food Handler’s and Food Hygiene Certificate.
• Be a proactive worker.
• Be proficient in all aspects of food hygiene and stock rotation.

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Job Description

• We are currently seeking for a skilled and competent HSE Officer to join our team in Sapele.

Responsibilities

• Safety Compliance: Ensure adherence to all safety regulations, standards, and guidelines within the workplace.
• Risk Assessment: Conduct regular risk assessments to identify potential hazards and implement measures to mitigate them.
• Training and Awareness: Organize and facilitate HSE training programs for employees to enhance safety awareness and compliance.
• Incident Investigation: Investigate and analyze workplace incidents, accidents, and near misses, providing detailed reports and recommendations for preventive measures.
• Emergency Response Planning: Develop and maintain emergency response plans, conduct drills, and ensure readiness for unforeseen events.
• Safety Inspections: Conduct routine inspections of facilities and equipment to identify and rectify potential safety hazards.
• Documentation: Maintain accurate records of safety-related activities, incidents, and training sessions.
• Regulatory Compliance: Stay abreast of changes in health, safety, and environmental regulations, ensuring the organization's compliance.
• Safety Meetings: Coordinate and lead regular safety meetings to communicate updates, address concerns, and foster a culture of safety.
• Safety Equipment Management: Oversee the proper use, maintenance, and availability of safety equipment and gear.
• HSE Reporting: Generate comprehensive reports on HSE performance, incidents, and trends for management review.

Qualifications and Requirements

• Bachelor's Degrees in Occupational Health and Safety, Environmental Science, or related fields
• Relevant certifications (e.g., NEBOSH, OSHA) will be an added advantage.
• A 5 - 7 years of experience offshore in an industrial catering industry.
• Proven experience as an HSE Officer or similar role.
• Strong knowledge of occupational health and safety regulations.
• Excellent communication and training skills.
• Attention to detail and analytical skills for incident investigations.
• Ability to create and foster a safety-oriented culture within the organization.
• Good communication and interpersonal skills.
• Proficient in Excel, Word
• Ability to work efficiently in a team and adapt to changing tasks.
• STCW basic safety training.
• Food Handler’s and Food Hygiene Certificate.
• Be proficient in all aspects of food hygiene and stock rotation.

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Job Description

• We are currently seeking for skilled Utility staff to fill the roles of:
  • Kitchen Helper
  • Steward
  • Laundry Staff 
  • Housekeeping Staff
• They will join our team in Port Harcourt with a competitive salary of 7,500 daily rate.

Responsibilities
Steward:

• Maintain cleanliness and orderliness in dining areas.
• Set up and replenish dining tables with necessary items.
• Assist in serving food and beverages to customers or residents.
• Ensure a pleasant dining experience by addressing customer needs.

Kitchen Helper:

• Assist chefs in food preparation and cooking tasks.
• Clean and sanitize kitchen utensils, equipment, and work areas.
• Organize and restock kitchen supplies.
• Follow proper food safety and hygiene guidelines.

Laundry Man:

• Sort, wash, and fold laundry according to specified standards.
• Handle delicate fabrics and garments with care.
• Ensure proper use of laundry equipment and report any malfunctions.
• Maintain inventory of cleaning supplies and laundry detergents.

Housekeeper:

• Perform general cleaning duties in assigned areas, including dusting, sweeping, mopping, and vacuuming.
• Ensure cleanliness and order in residents' rooms and common areas.
• Change bed linens and replenish room supplies as needed.
• Report any maintenance issues or damages to the supervisor.

General Responsibilities:

• Collaborate with other staff members to maintain a cohesive and efficient work environment.
• Adhere to safety and sanitation standards at all times.
• Provide exceptional customer service to residents or customers.
• Flexibility to assist in various roles as needed.

Qualifications

• W.A.E.C.
• 5-7years of experience offshore in an industrial catering industry.
• Previous experience in stewarding, kitchen assistance, laundry, or housekeeping preferred.
• Knowledge of safety and sanitation procedures.
• Ability to work efficiently in a team and adapt to changing tasks.
• Valid Offshore Survival (T-BOSIET), OSP.
• STCW basic safety training.
• Food Handler’s and Food Hygiene Certificate.
• Seafarer’s Medical or Approved Offshore Medical
• Be able to work independently and under pressure.
• Be proficient in all aspects of food hygiene and stock rotation.

go to method of application »

Responsibilities

• Inventory Management: Maintain accurate records of all incoming and outgoing goods, ensuring proper documentation and organization.
• Stock Control: Regularly monitor stock levels and reorder supplies as needed to prevent stock outs or overstock situations.
• Receiving and Inspection: Receive, inspect, and verify the quality and quantity of incoming shipments, reporting any discrepancies promptly.
• Organization of Goods: Efficiently arrange and store items in the designated areas, optimizing space and ensuring easy retrieval.
• Data Entry: Record relevant information into the inventory system, including item codes, quantities, and locations.
• Coordination with Suppliers: Communicate with suppliers regarding orders, deliveries, and discrepancies to maintain a smooth supply chain.
• Issuing and Dispatching: Prepare and dispatch goods according to established procedures, ensuring accuracy and timeliness.
• Quality Control: Monitor product quality, report defects, and collaborate with relevant teams to address any issues.
• Documentation: Maintain accurate and up-to-date documentation for all transactions, including receipts, invoices, and reports.
• Reporting: Generate regular reports on inventory status, consumption trends, and any relevant KPIs to management.
• Security Measures: Implement and adhere to security measures to safeguard the store's inventory against theft or damage.
• Equipment Maintenance: Ensure proper maintenance of store equipment and tools, reporting any malfunctions for timely repairs.
• Compliance: Adhere to company policies, procedures, and safety standards, ensuring a compliant and secure working environment.
• Team Collaboration: Collaborate with other departments, such as procurement and finance, to optimize overall business operations.

Qualifications

• Candidates should possess an HND qualification in Stock Administration or its equivalent
• 5 - 7 years relevant work experience offshore in an industrial catering industry.
• Proven experience as a Storekeeper or similar role.
• Strong organizational and time management skills.
• Attention to detail and accuracy in record-keeping.
• Good communication and interpersonal skills.
• Knowledge of inventory management software is a plus.
• Physical ability to lift and move heavy items.
• Proficient in Excel, Word
• Knowledge of safety and sanitation procedures.
• Ability to work efficiently in a team and adapt to changing task.
• Valid Offshore Survival (T-BOSIET), OSP, STCW basic safety training.
• Food Handler’s and Food Hygiene Certificate.
• Be able to work independently and under pressure.
• Be proficient in all aspects of food hygiene and stock rotation.

go to method of application »

Job Description

• We are currently seeking for skilled cooks and bakers with expertise in both national, continental dishes and different types of pastries to join our team in Port Harcourt and showcase your culinary talents, with a competitive salary of 11,500 daily rate. Apply now and bring your passion for cooking to the table.

Responsibilities

• Food Preparation/Baking: Accurately measuring and assembling ingredients, chopping, cutting, and marinating as per recipes.
• Cooking/Baking: Executing cooking techniques, such as grilling, baking, frying, and boiling, to produce high-quality dishes.
• Recipe Adherence: Following recipes precisely to maintain consistency in flavor, presentation, and portion sizes.
• Food Safety: Adhering to sanitation and safety standards, including proper storage, handling, and temperature control to prevent foodborne illnesses.
• Menu Planning: Collaborating with the Campboss to plan and develop menus that meet customer preferences and dietary requirements.
• Inventory Management: Making requisition, Monitoring and replenishing ingredient supplies, minimizing waste, and ensuring freshness.
• Quality Control: Inspecting food items for quality, taste, and appearance before serving to maintain high standards.
• Kitchen Organization: Maintaining an organized and clean workspace, including proper storage of utensils, equipment, and ingredients.
• Time Management: Efficiently managing cooking times to ensure timely delivery of orders and a smooth kitchen operation.
• Team Collaboration: Coordinating with kitchen staff, such as sous chefs and assistants, to streamline tasks and maintain a harmonious working environment.
• Adaptability: Adapting to changes in menu, kitchen processes, and accommodating special dietary requests.
• Communication: Effectively communicating with colleague to facilitate a seamless flow of orders and information.
• Customer Interaction: Interacting with customers to understand preferences, handle special requests, and receive feedback.
• Problem Solving: Quickly addressing and resolving issues that may arise during food preparation or service.
• Continuous Improvement: Keeping abreast of culinary trends, experimenting with new recipes, and refining cooking techniques to enhance skills.

Qualifications

• W.A.E.C.
• 5 - 7 years relevant work experience offshore in an industrial catering industry.
• Food Safety Training, Familiarity with food safety regulations.
• Valid Offshore Survival (T-BOSIET), OSP, STCW basic safety training.
• Food Handler’s and Food Hygiene Certificate.
• Be a certified chef. (National or Continental dishes)
• Be able to work independently and under pressure.
• Be proficient in all aspects of food hygiene and stock rotation.