Cook

Preferred Gender: Male or Female

Job Description

The Cook must demonstrate good culinary skills, discipline, cleanliness, teamwork and the ability to work efficiently in a busy hotel kitchen.

Responsibilities

Food Preparation and Cooking:

Prepare and cook Nigerian, continental and other approved dishes.

Wash, peel, cut, season and prepare food ingredients.

Follow approved recipes and cooking instructions.

Ensure meals are properly cooked and served at the right temperature.

Prepare breakfast, lunch, dinner, snacks and special food orders.

Ensure food is served on time.

Maintain consistency in taste, quality and portion sizes.

Kitchen Hygiene and Sanitation:

Keep the kitchen, cooking areas and workstations clean.

Wash and sanitise cooking utensils and equipment after use.

Maintain personal hygiene at all times.

Wear appropriate kitchen uniforms, aprons, hair coverings and safety footwear.

Prevent contamination between raw and cooked food.

Ensure proper handling and storage of food items.

Follow approved food safety procedures.

Food Storage and Preservation:

Ensure food ingredients are properly stored.

Monitor refrigerator and freezer conditions.

Check food expiry dates before use.

Apply FIFO (First In, First Out) when using food ingredients.

Ensure raw and cooked foods are stored separately.

Report spoiled, damaged or expired food items to the Chef.

Avoid unnecessary food wastage.

Portion Control and Food Cost Management:

Follow approved food portion sizes.

Use ingredients according to the Chef's instructions and recipes.

Avoid excessive use of food ingredients.

Minimise wastage during food preparation.

Ensure proper handling of leftovers according to food safety standards.

Report unusual consumption or food losses.

Kitchen Equipment Management:

Ensure cooking equipment is properly used.

Clean cookers, ovens, grills, refrigerators and other kitchen equipment.

Report faulty equipment to the Chef or Maintenance Officer.

Avoid misuse or damage to kitchen utensils and equipment.

Ensure all equipment is properly switched off or secured after use.

Teamwork and Kitchen Coordination:

Work closely with the Chef and other kitchen personnel.

Follow instructions from the Head Chef.

Assist other cooks during busy periods.

Maintain good working relationships with kitchen and restaurant staff.

Cooperate with the stewarding team to maintain kitchen cleanliness.

Report challenges affecting food preparation promptly.

Food Quality and Presentation:

Ensure meals meet the hotel's approved quality standards.

Follow instructions on food garnishing and presentation.

Check the taste, appearance and quality of meals before service.

Ensure meals are presented attractively.

Report poor-quality ingredients or food preparation challenges.

Stock and Ingredient Accountability:

Use only approved ingredients and kitchen supplies.

Inform the Chef when ingredients are running low.

Assist with receiving and checking kitchen supplies.

Report shortages, damaged goods and unusual stock variations.

Avoid removing hotel food items or supplies without authorisation.

Reporting and Accountability

The Cook is expected to:

Report daily kitchen activities to the Chef.

Report shortages of ingredients.

Report food spoilage and wastage.

Report faulty kitchen equipment.

Report any food safety or hygiene concerns.

Provide proper handover to the next shift.

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How to apply

Send Applications to: efezisouthsea2000@gmail.com

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