Cook (Continental) at Ogeyi Place Hotels Limited

Brief

• A trained professional cook who is proficient in all aspects of food preparation. Will work closely with other cooks, create menu items and determine food inventory needs. Prepares and cooks foods of all types.

Responsibilities
Handle Food Production and Provide the Highest Food Quality:

• Maximizes guest satisfaction by providing the highest food quality consistent with the cost control and profitability margins of the hotel kitchen.
• Ensures adherence to standards of food quality, preparation, recipes, and presentation.
• Oversees all food production-related areas
• Cleans food preparation areas as determined by law and company policy.
• Prepares foods to the specifications of the client.
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns.
• Season food according to recipes or hotel standards and needs.
• Orders ingredients and spices as needed.
• Operates various kitchen appliances such as a blender, oven, grill, or stand mixer.
• Portions, arranges and garnishes food based on client preference.
• Assists other cooks during the food assembly & process.
• Develops new recipes.
• Estimates expected food consumption and organizes preparation.
• Keeps records and accounts of food purchases.
• Order new menu items for specials or cheap deals.
• Meets with customers to ensure a great meal experience.
• Prepares any necessary sauces or accompaniments before meal service begins.
• Offers a creative menu to attract guests.
• Cleans up after business hours.
• Devises new recipes.
• Communicates with Head Chef and management about how to improve meal service.
• Co-ordinates activities, and times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast, and rooms service
• Facilitates communication between kitchen production and service staff.
• Assures that proper safety, hygiene, and sanitation practices are followed.
• Ensures readiness and compliance in case of last-minute changes to reservations.
• Ensures that prices and portions are offered by food and beverage profit objectives.

Health and Safety:

• Adheres to all health, sanitation, and food safety rules and regulations, and makes sure that all staff adheres to these
• Ensures that all potential and real hazards are reported and reduced immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees

Miscellaneous:

• Develops guest/market-oriented menus, and changes menus regularly to reflect local, international, seasonal, and national trends

Requirements

• Candidates should possess an OND / SSCE / GCE / NECO qualification with 4 years of experience.

Cook Skills and Qualifications:

• Culinary Arts, Kitchen Equipment Knowledge, Butchering, Knowledge of International Cuisines, Creativity, Interpersonal Skills, Culinary Arts Training, Basic Computational Skills, Organisational Skills, Verbal Communication