Cook at FMR AGENCY

Location: Agbor, Delta
Work Schedule: One day off weekly

Role Summary

• We are seeking a skilled, creative, and dependable Cook to oversee food preparation and kitchen operations for apartment guests.
• The ideal candidate should have broad culinary knowledge and practical experience preparing a variety of Nigerian, continental, Caribbean, and international dishes.
• The Cook must be able to consistently prepare tasty, attractive, properly portioned meals while maintaining high standards of hygiene, food safety, cost control, and timely service.

Reponsibilities

• Prepare and present high-quality meals according to guest orders and approved menus.
• Prepare a variety of Nigerian, continental, Caribbean, and international dishes.
• Prepare pastries, desserts, breakfast items, snacks, grills, and light meals.
• Develop recipes and contribute to creating and improving the food menu.
• Standardise recipes, portion sizes, cooking methods, and food presentation.
• Prepare meals promptly while maintaining consistent taste and quality.
• Plan ingredient requirements and source fresh, good-quality raw materials from approved suppliers.
• Prepare shopping lists, compare prices, and work within approved purchasing budgets.
• Inspect ingredients upon delivery and ensure proper storage.
• Monitor kitchen stock and maintain accurate records of ingredients used.
• Minimise food waste and ensure efficient use of available ingredients.
• Provide information required for calculating the cost of each dish.
• Maintain a clean, organised, and hygienic kitchen, including equipment, utensils, and food-storage areas.
• Follow food-safety, personal-hygiene, and cross-contamination prevention procedures.
• Properly manage guests' dietary requirements and food-allergy information.
• Coordinate with the Front Desk Officer and Apartment Manager regarding guest orders, special requests, and service times.
• Support catering requirements for private events or special bookings when necessary.
• Report equipment faults, low stock, food spoilage, or other kitchen concerns promptly.

Requirements

• Must have 2–3 years of professional cooking experience in a hotel, serviced apartment, restaurant, catering company, or similar establishment.
• Culinary training, catering qualification, or food-hygiene certification is an advantage.
• Demonstrable knowledge of Nigerian/African and international cuisine.
• Pastry and baking skills are highly desirable.
• Evidence of previous work, such as a food portfolio, photographs, menus, references, or social-media cooking page.
• Knowledge of ingredient sourcing, food costing, portion control, and stock management.
• Ability to work independently and manage multiple guest orders.
• Willingness to work flexible shifts, weekends, and public holidays when required.

Skills and Personal Qualities:

• Excellent cooking and food-presentation skills.
• Creativity and broad knowledge of recipes.
• Strong sense of taste, quality, and attention to detail.
• Good time-management and organisational skills.
• Clean, disciplined, and safety-conscious working habits.
• Honest and accountable when handling stock and purchasing funds.
• Ability to remain calm and organised during busy service periods.
• Good communication and teamwork skills.
• Professional attitude and respect for guest privacy.
• Willingness to receive feedback and maintain consistent standards.

Salary and Benefits

• Accommodation: Available
• Staff Meals: Provided while on duty.

Selection Process

• Practical Culinary Assessment
• Candidates who perform well during the interview will be invited for an on-site practical cooking assessment.
• Each candidate will be given a menu brief, budget, and preparation deadline. The candidate will be expected to:
  • Develop or interpret the assigned menu.
  • Prepare an ingredient and purchasing list.
  • Source suitable ingredients within the approved budget.
  • Present receipts and properly account for all funds provided.
  • Organise the workstation and prepare ingredients.
  • Cook and present the assigned dishes within the specified time.
  • Demonstrate proper hygiene, food handling, and cleaning procedures.
  • Explain the cooking process, portion sizes, and estimated cost per serving.
  • Clean and restore the work area after the assessment.