• Application Deadline: Sun, 30 Aug 2026 00:00:00 GMT
• Position: Cook



• Job Type Full Time



• Qualification OND



• Experience 2 - 3 years



• Location Lagos




• City Jibowu




• Job Field Food, Beverage and Hospitality 
  
  




• Salary Range ₦150,000 - ₦200,000/month
  
  

Food Preparation & Kitchen Operations

• Prepare and cook meals in accordance with approved recipes and hotel standards.


• Ensure food quality, taste, portioning, and presentation meet guest expectations.


• Assist in the preparation of breakfast, lunch, dinner, and special orders as required.


• Maintain cleanliness, organization, and efficiency within the kitchen.


• Ensure timely preparation and delivery of meals during service periods.

Food Safety & Hygiene

• Adhere strictly to health, safety, and food hygiene regulations.


• Ensure proper handling, storage, and labeling of food items.


• Maintain cleanliness of kitchen equipment, utensils, and workstations.


• Follow established sanitation and waste disposal procedures.


• Ensure a safe and hygienic working environment at all times.

Inventory & Stock Management

• Assist in monitoring food inventory and stock levels.


• Ensure proper storage and stock rotation to minimize spoilage and waste.


• Practice portion control and efficient use of ingredients.


• Report low stock levels and supply requirements to the Chef or Management.

Teamwork & Collaboration

• Work closely with other kitchen staff to ensure smooth daily operations.


• Support the Chef and other team members during peak service periods.


• Maintain professionalism, discipline, and effective communication within the kitchen.


• Carry out other duties as assigned by Management.

Requirements

• Minimum of 2–3 years of experience as a Cook in a hotel, restaurant, or similar hospitality environment.


• Sound knowledge of food preparation techniques and kitchen operations.


• Good understanding of food safety, hygiene, and sanitation standards.


• Ability to work effectively under pressure in a fast-paced environment.


• Strong teamwork, communication, and organizational skills.


• Culinary training or professional certification will be an added advantage.


• Flexibility to work shifts, weekends, and public holidays as required.