Cook

Responsibilities:
Meal Preparation & Cooking:

• Prepare a wide variety of dishes according to hotel menus and guest preferences.
• Ensure food is cooked safely, efficiently, and in accordance with recipe standards and portion sizes.
• Maintain high standards of taste, presentation, and consistency in all dishes served.

Quality Control & Food Safety:

• Inspect ingredients for quality and freshness before preparation.
• Adhere to hygiene and sanitation guidelines (HACCP or equivalent), ensuring safe food handling and storage.
• Monitor kitchen cleanliness and ensure all workstations, equipment, and utensils are cleaned and maintained.

Kitchen Operations & Team Collaboration:

• Work collaboratively with other kitchen staff and serve as support to the Head Chef.
• Ensure timely delivery of meals during peak hours and events.
• Assist in planning menus and estimating food requirements.

Inventory Management & Cost Control:

• Assist with receiving, storing, and rotating food supplies and ingredients.
• Report low stock levels and assist in controlling food wastage.
• Help track kitchen inventory and contribute to cost-effective practices.

Guest Interaction & Special Requests:

• Handle special dietary requests or guest preferences professionally and accurately.
• Receive feedback through supervisors and continuously strive to improve dish quality and service delivery.

Requirements:

• Diploma or certificate in Culinary Arts, Catering, or a related hospitality field (preferred).
• Minimum of 2 years’ experience working as a Cook in a hotel, restaurant, or hospitality environment.
• Proven knowledge of various cooking techniques and kitchen equipment.
• Familiarity with Nigerian and continental dishes.
• Understanding of kitchen safety, hygiene protocols, and food handling regulations.
• Flexibility to work weekends, evenings, and public holidays as required.
• Culinary Skill: Strong cooking ability across local and international cuisines.
• Time Management: Ability to work in a fast-paced environment and deliver on tight meal schedules.
• Team Spirit: Collaborative and respectful attitude with kitchen team members.
• Cleanliness: High personal and kitchen hygiene standards.
• Creativity: Innovative with recipes and plating to improve guest dining experiences.
• Stamina: Ability to stand for long periods and perform physically demanding tasks.