Line Cook

Responsibilities:

• Oversee the running of the kitchen in the absence of the head chef.
• Make informed decisions in the absence of the Head Chef when food issues arise to ensure the best possible guest experience.
• An advanced knowledge and understanding of various cooking methods, ingredients, equipment, and procedures.
• Correctly identify, utilize, and prepare food with all products and ingredients currently in use in the kitchen, with limited supervision.
• Perform opening and closing duties of the kitchen.
• Identify and inspect all food products for quality
• Move between/cover all stations in both kitchens, following apartment standards and SOPs.
• Perform job functions with strong attention to detail, speed, and accuracy.
• Execute soups and sauces with little to no supervision.
• Work well under pressure, with a sense of urgency for meeting production schedules and timelines for guest orders.
• Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.
• Set up any workstation with the required place, tools, equipment, and supplies according to standards.
• Follow all storage procedures when handling food.
• Use all culinary equipment safely and properly in the kitchen.
• Be able to follow recipe cards and prep lists accurately.
• Create and execute daily specials for the restaurant, with final approval by the chefs.
• Maintain safety, hygiene, and cleanliness in and around the kitchen, meeting health department and Food Handling standards.
• Attend all department meetings and company training

Requirements:

• The ability to learn and improve performance
• Must display a solid level of proficiency in various culinary techniques.
• Strong organizational skills and attention to detail.
• Display a professional sense of urgency.
• Ability to work in a fast-paced, high-pressure work environment
• Self-motivated, good verbal and written communication skills, and positivity.
• Ability to follow instructions and professionally accept constructive criticism.
• Ability to work in a collaborative, team environment.
• Requires walking and standing to a significant degree.
• Requires the ability to move fingers and hands easily and quickly.
• Requires oral communication with kitchen staff/hotel staff.
• Requires the ability to taste and smell (testing cooked food).
• Requires reaching, bending, stopping, shaking, stirring, and wiping.
• Requires lifting between 40 and 100 kilograms frequently and infrequent lifting up to 200 kilograms.

Environmental Conditions:

• This job is primarily indoors with protection from weather conditions, but may experience varying kitchen temperatures.

Location: Jabi, Abuja FCT

Note: We are committed to improving diversity in the workspace and work to ensure that our team is supportive of our employees. We strongly encourage applications from women.