• Application Deadline: Sun, 7 Sep 2025 00:00:00 GMT
• Position: Experienced Cook (Meethaq Hotel Jabi)



• Job Type Full Time



• Qualification BA/BSc/HND , MBA/MSc/MA , NCE , OND



• Experience 5 - 12 years



• Location Abuja




• City Jabi




• Job Field Catering / Confectionery  , Hospitality / Hotel / Restaurant 
  
  




• Salary Range ₦50,000 - ₦100,000/month
  
  

Main function:             

Handle preparation of meals & operations of food. 

Reports Directly to:  Head Chef/ F & B Manager

• To be competent in a range of food preparation, cooking and presentation techniques. 


• To personally prepare dishes for patients and hospital staff and participate in other activities in the kitchen. 


• To ensure that dishes are produced to the required standards both in quality and presentation prior to service. 


• To requisite supplies and ensure that they are properly used and accounted for and all storage areas are kept clean. 


• Report any depleting stocks from storage areas to the Head Chef or Sous Chef 


• To ensure all storage areas are kept in order. 


• All low stock items are to be recorded and reported to Head Chef. 


• To ensure that the correct food rotation procedures are adhered to and to control and minimize waste. 


• To comply with food handlers, test regulations, concerning the hygiene and safety of staff, food and equipment. 


• To enquire of and know the emergency evacuation procedures. 


• Report all mechanical and needs for repairs to the Head / Sous Chef. 


• To respond quickly and appropriately to customer demands within set standards, policies and procedures.


• To assist in menu planning putting forward ideas and suggestions


• To plan own time and priorities effectively.


• To allocate and supervise duties of Food Service Stewards in the absence of Management.


• To regularly update personal knowledge of kitchen manual and catering memorandums.


• To identify and report any areas which require improvement and to offer solutions.


• To monitor and record daily fridge / freezer temperatures and report fluctuations.


• Any other catering related duties as required or requested by the head chef


• Run the day-to-day operation of assigned station in the kitchen


• Assist in creating and preparing menus items and specials.


• Check and complete mise-en-place and set-up the station.


• Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages.


• Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.


• Maintain a good working relationship with other employees.


• Store items properly at the end of the shift.


• Ensure a clean, neat and organized work area.


• Conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels.


• Perform other tasks or projects as assigned by hotel management and staff.


• Follow all guidelines for timely food service to guests.


• Clean the kitchen and make sure its in good shape as well as handle all inquiry.


• Be familiar with the emergency and fire safety procedures.


• any other duty assigned by the GM