• Application Deadline:
• Position: Chef / Cook



• Job Type Full Time



• Qualification OND , Secondary School (SSCE)



• Experience



• Location Ogun




• Job Field Catering / Confectionery 
  
  

A Cook is responsible for preparing and cooking food in a professional kitchen, ensuring food safety, and quality while following recipes, and instructions

Key Duties & Responsibilities

• Cooking and Assembling Dishes: Prepare and cook high-quality continental dishes using fresh ingredients. Specializes in preparing and cooking European cuisine, focusing on dishes from countries like Indian, France, Italy, and Spain.


• Standard: Ensure all meals are served on time and meet our standards of taste and presentation.


• Maintaining a Clean and Organized Work Environment: This involves washing dishes, wiping down counters, and maintaining a clean kitchen.


• Managing Inventory: Cooks may be responsible for managing food inventory, ordering supplies, and monitoring food quality.


• Following Food Safety and Sanitation Standards: This includes proper handling, storage, and preparation of food to prevent contamination and ensure food safety.


• Assisting with Menu Planning: In some cases, cooks may contribute to menu planning, including creating new dishes or specials.


• Operating Kitchen Equipment: This may include using ovens, grills, fryers, and other specialized equipment.


• Serving Food: In some cases, cooks may also be responsible for serving food to customers.


• Work efficiently with other cooks and kitchen staff.


• Coordinates daily food supply inventory for cafeteria. Submits order to supervisor.


• Listens to customer complaints and suggestions and resolves complaints.


• Implements suggestions within the parameters of the position and refers more complex concerns to the supervisor.

Key Requirements

• SSCE or National Diploma (ND)


• Minimum two (2) years of hospital, institutional, or restaurant cooking experience to include food preparation
  
  Skills and Competencies


• Good communication skills


• Demonstrated knowledge of and skill in the ability to safely and effectively operate standard foodservice equipment


• Adaptability


• Decision-making


• Customer service


• Planning, problem solving, and teamwork


• Developing budgets


• Self-motivated


• High energy Level


• Multi-tasking