Responsibilities

• Preparation and cooking of menu items according to established recipes and standards.
• Monitor food quality, taste, texture, and presentation to meet organizational standards.
• Ensure proper storage of raw materials and finished products, including labeling and dating.
• Minimize food wastage by following portion control guidelines.
• Follow strict hygiene practices and ensure compliance with food safety regulations.
• Work closely with other cooks and kitchen staff to meet daily production targets.
• Assist in training new staff on kitchen procedures and recipes.
• Participate in taste tests to maintain consistency in flavor and quality.
• Maintaining cleanliness and organization in the kitchen area.
• Assisting in inventory management and ordering of supplies.
• Ensuring compliance with food safety and sanitation regulations.
• Collaborating with other kitchen staff to deliver exceptional dining experiences to our customers
• Specialty in preparing Igbo and Calabar dishes among others.

Requirements

•  Interested candidates should possess an SSCE qualification with 2 – 3 years experience.