Cook at FoodCourt in Lagos

Position Objective

The Cook is in charge of organizing, getting ready, and demonstrating premium quality meals in line with the dining venue’s guidelines, making sure uniformity, food safety, and client fulfillment. The position requires creativeness, executive guidance, and robust kitchen leadership abilities.

Primary duties

• Organize, chef, and show dishes according to organisation recipes and guidelines.
• Guarantee promptness and productive food project setup to meet client needs.
• Preserve high levels of hygiene, health, and safety guidelines in the kitchen.
• Oversee and educate kitchen employees, entrusting duty productively.
• Strategy menus, taking into account seasonality, cost, and client preferences.
• Track food inventory levels, order inventory, and oversee stock productively.
• Ensure proper storage, labeling, and rotation of ingredients.
• Regulate portion sizes, reduce food waste, and preserve cost effectiveness.
• Work alongside management to design and execute new dishes.
• Examine kitchen tools routinely and documentation servicing & maintenance concerns promptly.
• Adhere with all compliance obligations (HACCP, NAFDAC, or applicable local food safety guidelines).

Credentials & Competencies

• Culinary academic qualification, certification, or applicable accreditation preferred.
• Demonstrated expertise as a Cook, Sous Cook, or similar position in a occupied kitchen.
• Solid understanding of food project setup, visual communication, and safety guidelines.
• Capability to oversee a team and perform in high-stress situations.
• Outstanding corporate and handling multiple responsibilities competencies.
• Creativeness and enthusiasm for food creative invention.
• Clear expression and management abilities.

Operating Terms:

• Dynamic kitchen environment.
• Requires standing for long periods and operating with heat/tools.
• Adjustable timing, which includes evenings, weekends, and holidays.