Cooks

Responsibilities:

• Prepare and cook meals according to Simmer Restaurant's menu, recipes, and established standards.
• Ensure that all meals are properly prepared, well-presented, tasty, and served at the appropriate temperature.
• Prepare ingredients by washing, peeling, cutting, seasoning, and portioning food items.
• Ensure timely preparation of meals, particularly during busy service periods.
• Maintain high standards of kitchen cleanliness, hygiene, and food safety.
• Inspect food ingredients and supplies to ensure they are fresh and of good quality before use.
• Monitor food stock levels and inform management when ingredients are running low.
• Ensure proper storage, labelling, and preservation of food items to prevent spoilage and contamination.
• Follow standard recipes and ensure consistency in taste, quality, and portion sizes.
• Minimise food wastage through proper handling, preparation, and portion control.
• Maintain and properly use kitchen equipment, utensils, and appliances.
• Ensure that food preparation areas are clean and organised before, during, and after operations.
• Work collaboratively with kitchen assistants, waiters, supervisors, and other team members.
• Pay attention to special customer requests, dietary requirements, and food allergies.
• Report equipment faults, food shortages, and other kitchen-related challenges to management.
• Assist in developing new meal ideas and improving existing recipes where required.
• Perform other kitchen-related duties assigned by management.

Requirements:

• Minimum of SSCE/WAEC or its equivalent.
• Certificate or professional training in catering, culinary arts, or food production is an added advantage.
• Relevant practical cooking experience may be considered in place of formal culinary training.
• A minimum of 1–2 years of relevant cooking experience in a restaurant, hotel, catering business, or similar establishment is preferred.
• Demonstrable experience in preparing different local and continental dishes.
• Experience working in a fast-paced commercial kitchen is an added advantage.

Required Skills and Competencies:

• Good knowledge of food preparation and cooking techniques.
• Ability to prepare Nigerian local dishes and other meals featured on the restaurant's menu.
• Knowledge of food presentation and portion control.
• Good understanding of food hygiene, sanitation, and safety standards.
• Ability to manage time and prepare meals within required service periods.
• Knowledge of proper food storage and preservation techniques.
• Ability to minimise food wastage and manage ingredients efficiently.
• Good organisational and multitasking skills.
• Ability to follow recipes and instructions accurately.
• Good communication and teamwork skills.
• Ability to work under pressure with minimal supervision.
• Basic knowledge of kitchen equipment and its proper use.

Personal Attributes:

• Passionate about cooking and food preparation.
• Creative and willing to learn new recipes.
• Honest, responsible, and trustworthy.
• Neat and committed to personal hygiene.
• Punctual, disciplined, and hardworking.
• Patient and attentive to details.
• Able to receive corrections and follow instructions.
• Respectful and cooperative with colleagues.
• Committed to delivering quality meals and excellent customer satisfaction.