Job Description

• We are seeking a skilled National Cook with expertise in National dishes, Igbo, Akwa Ibom, and Delta dishes specialty to join our team and showcase your culinary talents.

Responsibilities

• Food Preparation: Accurately measuring and assembling ingredients, chopping, cutting, and marinating as per recipes. Preparation of innovative National dishes to suit client’s demands.
• Cooking: Executing cooking techniques, such as grilling, baking, frying, and boiling, to produce high-quality dishes. Specialties in Igbo, Akwa Ibom, and Delta national meals are a plus.
• Recipe Adherence: Following recipes precisely to maintain consistency in flavour, presentation, and portion sizes.
• Food Safety: Adhering to sanitation and safety standards, including proper storage, handling, and temperature control to prevent foodborne illnesses.
• Menu Planning: Collaborating with the Campboss to plan and develop menus that meet customer preferences and dietary requirements.
• Inventory Management: Making requisition, Monitoring, and replenishing ingredient supplies, minimizing waste, and ensuring freshness.
• Quality Control: Inspecting food items for quality, taste, and appearance before serving to maintain high standards.
• Kitchen Organization: Maintaining an organized and clean workspace, including proper storage of utensils, equipment, and ingredients.
• Time Management: Efficiently managing cooking times to ensure timely delivery of orders and a smooth kitchen operation.
• Team Collaboration: Coordinating with kitchen staff, such as Continental Cooks,  bakers, and assistants, to streamline tasks and maintain a harmonious working environment.
• Adaptability: Adapting to changes in menu, and kitchen processes, and accommodating special dietary requests.
• Communication: Effectively communicating with colleague to facilitate a seamless flow of orders and information.
• Customer Interaction: Interacting with customers to understand preferences, handle special requests, and receive feedback.
• Problem Solving: Quickly addressing and resolving issues that may arise during food preparation or service.
• Continuous Improvement: Keeping abreast of culinary trends, experimenting with new recipes, and refining cooking techniques to enhance skills.

Qualifications

• W.A.E.C. and other certificates in related field
• 3-7 years of experience in Onshore/Offshore as a National Cook.
• Valid basic safety training.
• Food Handler’s and Food Hygiene Certificate.
• Be a proactive worker.
• Be proficient in all aspects of food hygiene and stock rotation.