At a glance
- Closing date
- The listing does not give one. Employers often close early when they have enough applicants, so apply soon.
- Where
- Abuja, Nigeria
- How to apply
- Directly to the employer by email. The address is in the listing below.
- Similar roles
- 104 other open Hospitality, Food & Beverage roles on the Nigeria board right now.
- This employer
- Venmac Resources Limited has 3 open roles on RezSync.
Job Summary
We are seeking a skilled, hardworking, and reliable Hotel Cook to join our kitchen team. The successful candidate will be responsible for preparing and presenting high-quality meals in accordance with the hotel's menu, recipes, portion standards, and food safety requirements.
The ideal candidate must have practical experience preparing Nigerian and continental dishes, maintain high standards of kitchen hygiene, manage ingredients responsibly, and work effectively with other kitchen staff to ensure timely meal preparation and guest satisfaction.
We are looking for someone who takes pride in their cooking, pays attention to detail, and understands that food quality, taste, presentation, and consistency are essential to the hotel's reputation.
Key Responsibilities
Food Preparation and Cooking
Prepare Nigerian, continental, and other menu items according to the hotel's requirements.
Cook meals for hotel guests, restaurant customers, room service, staff meals, and events as assigned.
Follow approved recipes and preparation methods to ensure consistent taste and quality.
Ensure meals are properly cooked, seasoned, garnished, and presented before service.
Prepare ingredients, including washing, peeling, cutting, marinating, and measuring food items.
Adjust food preparation to accommodate approved guest requests and dietary requirements.
Menu Execution and Food Presentation
Follow the established menu and daily kitchen production plan.
Maintain consistency in taste, portion sizes, texture, and presentation.
Ensure meals are ready within the required service time.
Work with the Head Chef or Kitchen Supervisor to suggest menu improvements and new dishes.
Ensure food is served at appropriate temperatures and meets the hotel's quality standards.
Kitchen Hygiene and Food Safety
Maintain cleanliness and hygiene throughout the kitchen and food preparation areas.
Observe proper handwashing, personal hygiene, and food-handling practices.
Prevent cross-contamination by separating raw and cooked foods and using appropriate equipment.
Ensure ingredients are stored at appropriate temperatures and in suitable conditions.
Monitor food freshness and expiry dates and report spoiled or unsafe ingredients.
Clean and sanitise workstations, utensils, and equipment after use.
Comply with applicable food safety regulations and the hotel's hygiene procedures.
Stock Management and Ingredient Control
Check ingredients before cooking to ensure availability, freshness, and quality.
Use ingredients responsibly to minimise wastage.
Follow approved portion sizes and recipes to maintain food cost standards.
Inform the Kitchen Supervisor of low stock, shortages, and items requiring replenishment.
Assist with receiving and checking food supplies when assigned.
Ensure ingredients are properly labelled, stored, and rotated using the first-in, first-out (FIFO) principle where appropriate.
Report discrepancies, spoilage, or suspected misuse of kitchen supplies.
Kitchen Equipment and Workplace Safety
Operate cooking equipment, utensils, and appliances safely.
Ensure kitchen equipment is handled correctly and kept clean.
Report faulty equipment, gas leaks, electrical issues, or other hazards immediately.
Follow fire safety procedures and maintain a safe working environment.
Ensure knives, hot surfaces, boiling liquids, and other kitchen hazards are handled responsibly.
Teamwork and Kitchen Coordination
Work closely with the Head Chef, Kitchen Supervisor, kitchen assistants, stewards, and service staff.
Coordinate meal preparation to ensure timely service during busy periods.
Follow instructions from the Head Chef or designated supervisor.
Maintain professional conduct and effective communication with colleagues.
Support other kitchen operations when required.
Remain calm, organised, and productive during peak service periods.
Waste Reduction and Cost Awareness
Follow standard recipes and portion controls to avoid unnecessary food costs.
Minimise food wastage through proper planning, storage, and ingredient utilisation.
Ensure leftover food is handled, stored, or discarded in accordance with food safety procedures.
Avoid unauthorised use or removal of hotel food items and kitchen supplies.
Report unusual consumption, stock losses, or waste to the appropriate supervisor.
Requirements and Qualifications
Minimum of 2–3 years of experience working as a cook in a hotel, restaurant, or similar food service establishment.
Certificate or diploma in Catering, Culinary Arts, Food Production, or a related field is an advantage.
Practical knowledge of Nigerian dishes and familiarity with continental cuisine.
Ability to prepare meals consistently according to recipes and portion standards.
Good understanding of kitchen hygiene, food safety, and safe food storage.
Ability to work with kitchen equipment and maintain a clean workspace.
Good time management and organisational skills.
Ability to work under pressure and handle multiple food orders.
Good communication and teamwork skills.
Honesty, punctuality, discipline, and willingness to learn.
Physical ability to stand for extended periods and work in a busy kitchen environment.
Key Performance Indicators (KPIs)
Performance will be assessed based on:
Taste, quality, and consistency of meals prepared.
Timeliness of food preparation and service.
Compliance with food safety and kitchen hygiene standards.
Guest feedback regarding food quality and presentation.
Adherence to standard recipes and portion sizes.
Reduction in food wastage and ingredient losses.
Proper handling and storage of food items.
Careful use and maintenance of kitchen equipment.
Punctuality, teamwork, and compliance with kitchen procedures.
Personal Attributes
The ideal candidate must be:
Passionate about cooking and food preparation.
Creative, attentive, and committed to quality.
Hygienic and conscious of food safety.
Honest and responsible in handling ingredients and supplies.
Punctual, disciplined, and hardworking.
Able to work independently with minimal supervision.
A team player with a positive attitude.
Willing to receive feedback and improve professionally.
Compensation and Benefits
Monthly Salary: ₦150,000
Full-time employment.
Opportunity to develop culinary skills and grow within the hospitality industry.
Other benefits and employment conditions will be communicated during the recruitment process.
Interested and qualified candidates should submit their updated CV, highlighting their cooking experience, culinary skills, knowledge of Nigerian and continental dishes, and previous experience working in a hotel or restaurant kitchen.
Applicants may be required to participate in a practical cooking assessment as part of the selection process.
Only shortlisted candidates will be contacted.
Minimum qualifications
BA/BSc/HND , NCE , OND
How to apply
Interested and qualified candidates should forward their CV to: venmachospitality@gmail.com using the position as subject of email.
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