Cook

The Cook is responsible for preparing and cooking meals according to the hotel's menu, standard recipes and quality requirements.

Efezi Southsea Nigeria Limited, established in 2009, is a hospitality consultancy firm specializing in providing expert services to small and medium-sized hotels.

We are recruiting to fill the position below:

Job Summary:

• The Cook is responsible for preparing and cooking meals according to the hotel's menu, standard recipes and quality requirements.
• The successful candidate must ensure that food is properly prepared, well-presented, tasty and served on time while maintaining high standards of kitchen hygiene, food safety and cleanliness.

Roles And Responsibilities: Food Preparation and Production:

• Prepare and cook local and continental dishes according to the hotel's menu.
• Prepare ingredients, including washing, cutting, seasoning and portioning.
• Ensure meals are properly cooked, tasty and attractively presented.
• Follow standard recipes and portion-control guidelines.
• Prepare meals for restaurant guests, room service, staff and special events.
• Ensure timely preparation and delivery of food orders.
• Maintain consistency in food quality, taste and presentation.

Kitchen Operations:

• Ensure the kitchen is properly organised before, during and after food production.
• Work closely with the Head Chef and other kitchen personnel.
• Ensure all cooking equipment and utensils are properly used.
• Monitor food preparation to avoid delays and unnecessary wastage.
• Follow daily production schedules and kitchen instructions.
• Assist in menu preparation and the introduction of new dishes.

Food Safety and Hygiene:

• Maintain high standards of personal and kitchen hygiene.
• Ensure proper washing and sanitisation of cooking utensils and equipment.
• Store raw and cooked food appropriately.
• Observe proper food handling and temperature-control procedures.
• Prevent cross-contamination during food preparation.
• Ensure all ingredients are fresh and suitable for consumption.
• Comply with food safety and health regulations.

Stock and Cost Control:

• Monitor kitchen ingredients and report stock shortages.
• Ensure proper utilisation of food items and ingredients.
• Avoid unnecessary wastage and excessive food consumption.
• Report spoiled, expired or damaged food items.
• Follow approved kitchen requisition procedures.
• Assist with stock-taking when required.

Teamwork and Professional Conduct:

• Work effectively with other kitchen staff.
• Maintain discipline and punctuality.
• Follow instructions from the Head Chef or Kitchen Supervisor.
• Assist in training junior kitchen personnel where necessary.
• Maintain a clean and professional working environment.
• Report equipment faults and kitchen challenges to management.

Location: Bonny Island, Rivers

• Minimum of SSCE, OND or relevant professional qualification in Catering, Culinary Arts, Food Production or Hospitality Management.
• 2–3 years' practical experience as a Cook in a hotel, restaurant or reputable food service establishment.
• Ability to prepare a variety of Nigerian local and continental dishes.
• Good knowledge of food preparation, cooking methods and presentation.
• Knowledge of kitchen hygiene, food safety and sanitation procedures.
• Ability to work under pressure and meet food service deadlines.
• Good teamwork and communication skills.
• Ability to follow standard recipes and portion-control instructions.
• Must be hardworking, disciplined, honest and organised.
• Must be willing to work shifts, weekends and public holidays.

How to apply Interested and qualified candidates should send their Applications to: (see Apply by email) using the Job Title as the subject of the email.

Listed from public job boards