Cooks (The Signature Lounge by Edeka) Dutse Abuja at Venmac Resources Limited

Main function: 

You will be responsible for assisting the Head Chef and Sous Chef in thepreparation and delivery of high-quality dishes in a timely and efficient manner.

Reports Directly to:    Head Chef 

SPECIFIC DUTIES AND ACTIVITIES

• As a Cook, you are also expected to comply with the conditions of the food hygiene policies.
• Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
• Able to produce quality product in a timely and efficient manner for the guests.
• Responsible to maintain cleanliness, sanitation at the assigned work area.
• Responsible for preparing and cooking all food items by the recipe and to specification.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guide.
• Cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare, season, and cook a wide variety of meat, vegetable, soups, breakfast dishes, and other food items.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
• Check and ensure the correctness of the temperature of appliances and food.
• Serve food in proper portions on to correct serving vessels and plates.
• Wash and disinfect the kitchen area, workstations, tables, tools, knives, and other equipment.
• Maintain correct portion size and quality of the food to the hotel’s standards.
• Minimise waste and maintain controls to attain forecasted food costs.
• Review the status of work and follow-up actions required with the Head Cook before leaving.
• Assists in providing on-the-job training & development of new cooks.
• Assists other Team Members in the kitchen when needed or performs any other tasks assigned by the hotel management