Hotel Cook at Efezi Southsea Nigeria Limited

Key Roles and Responsibilities

• Prepare ingredients by washing, cutting, measuring, and portioning.
• Cook meals according to approved recipes and menu specifications.
• Ensure meals are prepared within the required time.
• Maintain consistency in food quality, taste, and presentation.
• Prepare breakfast, lunch, dinner, and à la carte meals.
• Assist in preparing buffet meals, banquets, and special event menus.
• Support the Executive Chef or Head Chef in menu execution.
• Prepare special dietary meals as required.
• Ensure all food meets the hotel's quality standards.
• Taste and inspect food before serving.
• Maintain proper food temperatures during preparation and service.
• Prevent overcooking, undercooking, and food wastage.
• Maintain cleanliness of the kitchen, workstations, utensils, and equipment.
• Follow food hygiene and sanitation standards.
• Dispose of waste properly.
• Ensure compliance with food safety regulations.
• Store food items according to food safety requirements.
• Label and date food products appropriately.
• Monitor expiry dates and rotate stock using the First-In, First-Out (FIFO) method.
• Prevent food contamination and spoilage.
• Monitor stock levels of ingredients and kitchen supplies.
• Report shortages to the Head Chef or Kitchen Manager.
• Assist in stock-taking and inventory control.
• Minimize food waste through proper portion control.

Minimum Qualifications

• National Diploma (ND), Higher National Diploma (HND), or a certificate in Catering and Hotel Management, Culinary Arts, Hospitality Management, Food Production or a related field
• A professional culinary certificate from a recognized catering or hospitality institution is an added advantage.

Experience:

• 2–3 years of experience as a Cook in a reputable hotel, restaurant, or catering establishment.
• Experience preparing a variety of local and continental dishes.
• Knowledge of commercial kitchen operations and food safety standards.