COOK

Job Summary

The Cook is responsible for preparing and cooking quality meals in accordance with established recipes, menu specifications, and the Company's standards. The role involves ensuring proper food preparation, maintaining high standards of kitchen hygiene and sanitation, monitoring food supplies, and ensuring meals are prepared and served promptly. The Cook must comply with food safety regulations and the Company's Standard Operating Procedures (SOPs).

Key Responsibilities

1. Food Preparation and Production

• Prepare and cook meals according to approved recipes, menu specifications, and customer requirements.
• Wash, peel, cut, season, and portion ingredients appropriately.
• Ensure meals are properly cooked, presented, and served within the required timeframe.
• Maintain consistency in food taste, quality, portion sizes, and presentation.
• Assist in menu preparation and suggest improvements where necessary.

2. Kitchen Operations

• Ensure the kitchen is properly set up before food preparation and service.
• Maintain a clean, organized, and efficient working environment.
• Clean and sanitize kitchen workstations, cooking equipment, utensils, and food preparation areas.
• Ensure all kitchen equipment is handled safely and report faults or damages promptly.
• Support other kitchen team members during busy service periods.

3. Inventory and Storage

• Monitor the availability of food ingredients and kitchen supplies.
• Ensure food items are properly received, labelled, stored, and preserved.
• Apply the First-In, First-Out (FIFO) method when handling food supplies.
• Minimize food waste through proper portion control and effective ingredient management.
• Report shortages, spoilage, and damaged food items to the appropriate supervisor.

4. Food Safety and Hygiene

• Comply with all applicable food safety, hygiene, and sanitation regulations.
• Ensure ingredients are stored at appropriate temperatures and handled safely.
• Maintain proper personal hygiene and wear the required protective clothing.
• Prevent cross-contamination by using appropriate food handling and preparation practices.
• Ensure all prepared meals meet the Company's food safety and quality standards.

5. General Responsibilities

• Work collaboratively with chefs, kitchen assistants, and other food and beverage team members.
• Assist with opening and closing kitchen operations as required.
• Follow instructions from the Head Chef or designated supervisor.
• Comply with the Company's policies, procedures, and operational standards.
• Perform other kitchen-related duties as assigned by management.

Qualifications

• Minimum of SSCE/WAEC or its equivalent.
• A certificate or qualification in Catering, Culinary Arts, Food Production, or Hospitality Management is an added advantage.

Experience

• Minimum of 1–2 years' experience as a Cook in a hotel, restaurant, catering establishment, or similar food service environment.
• Previous experience in preparing a variety of local and continental dishes is an added advantage.

Required Skills and Competencies

• Good cooking skills and knowledge of food preparation techniques.
• Knowledge of food safety, kitchen hygiene, and sanitation practices.
• Ability to work efficiently under pressure and meet service deadlines.
• Good time management, organization, and attention to detail.
• Ability to work effectively within a team.
• Honesty, discipline, reliability, and a willingness to learn.

Pay: ₦109,500.00 - ₦120,000.00 per month

Work Location: In person