Local and Continental Cook at Castel Resources Consultancy Limited in Port Harcourt, Rivers

Position Overview

• The Local and Continental Cook will be in charge of getting ready and demonstrating premium quality dishes that highlight both traditional local cuisines and a broad selection of continental meals.
• The position requires competence in multifaceted cooking methods, creativeness in menu organizing, and full compliance to food safety and hygiene guidelines.
• The cook will play a main responsibility in optimizing the dining expertise, preserving uniformity in taste and visual communication, and supporting to the reputation of the establishment.

Primary duties

• Strategize organize, and show local and continental dishes to high guidelines excellent quality and taste.
• Formulate and modify menus that balance local and international cuisines.
• Ensure portion regulate, uniformity, and quality in all meals served.
• Oversee kitchen processes, which includes food project setup, cooking, and plating.
• Preserve high guidelines of food hygiene, safety, and kitchen sanitation.
• Track stock levels, oversee food inventory, and reduce wastage.
• Educate, train, and oversee entry-level kitchen employees and cooks.
• Work alongside management to design seasonal or special menus.
• Ensure meals are readied in line with client preferences and dietary needs.
• Keep current with worldwide culinary practices and combine them where suitable.

Credentials and Competencies

• Certification / Certification in Culinary Arts, Culinary service, or a relevant field.
• Demonstrated expertise (3 – 5 years) as a cook specializing in both local and continental cuisines.
• Solid understanding of traditional local dishes in addition to international cuisine (e.g., Italian, French, Asian, Mediterranean).
• Outstanding cooking, knife, and public speaking.
• Capability to operate under pressure and deliver on time in a dynamic environment.
• Effective guidance and team management abilities.
• Good corporate and schedule control competencies.
• Creativeness and creative invention in food visual communication and menu design.
• Expertise in kitchen safety and HACCP guidelines.

Essential skills:

• Culinary competence in local and international dishes.
• Executive guidance and team partnership.
• Meticulousness and creativeness.
• Client support onboarding.
• Flexibility and adaptability.

Work Environment:

Dining venue, hotel, or culinary service kitchen with a dynamic, collaborative atmosphere.