Senior Cook at IITA - International Institute of Tropical Agriculture

DUTIES: 

• Assist the kitchen team, particularly the short order section, and ensure all preparation operating procedures and dish plating are followed.
• Manage food and product ordering by keeping detailed records, minimize waste, and work with existing systems to improve waste reduction.
• Assists the Sous chef with food preparation and service, addressing and correcting bad practices where needed.
• Ensure the recording and disposal of damaged or out-of-date products accordingly and ensure the safe disposal of all refuse from the kitchen.
• Allocate and support staff throughout the shift to maintain the speed of food preparation and cleanliness of the kitchen.
• Ensure all end-of-day jobs are completed to a high standard, staff is signed off promptly, all back-of-house areas checked are secured and venues are in excellent order for the next day’s job.
• Ensure high standards of health and safety are always maintained.
• Identify problems as they arise, resolve them where possible and appropriate, and report them when necessary.
• Assist with managing business events as and when required to meet the demands and nature of the business.
• Perform continual awareness of the events diary daily and escalate any issues or discrepancies requiring resolution to the Food and Beverage manager.
• Ensure all equipment and cooking utensils are in excellent condition.
• Perform any other job-related duties as may be assigned by the Supervisor.

QUALIFICATION:

National Diploma in Hospitality and Management, Home economics or related field with a minimum of three (3) years’ experience performing a similar role in a well-structured environment.

COMPETENCIES:

The ideal candidate must:

• Have a very pleasant personality and strong leadership skills.
• Have good communication skills (writing, reading, and speaking).
• Be a good team player and should be able to work under pressure.
• Excellent skill in local dishes.