Responsibilities:
Food Preparation & Cooking:
Wash, chop, peel, and portion ingredients before cooking.
Weigh, measure, and mix ingredients following standardized recipes and company standards.
Utilize various culinary methods like boiling, baking, grilling, roasting, and frying to cook proteins, vegetables, and other menu items.
Arrange, garnish, and dress dishes beautifully to meet the establishment's aesthetic standards before they are served.
Kitchen Sanitation & Food Safety:
Organize stations with the necessary tools, equipment, and raw ingredients before service.
Clean and sanitize countertops, cutting boards, grills, ovens, and utensils before, during, and after shifts.
Ensure all perishable ingredients are stored at proper temperatures to avoid spoilage and cross-contamination.
Inventory & Kitchen Operations:
Keep track of food supplies, note ingredient shortages, and assist with placing orders.
Work closely with other line cooks, sous chefs, and kitchen helpers to ensure orders are fulfilled quickly.
Adjust preparation methods to accommodate guest allergies or special dietary requests.
Requirements:
Minimum qualification of a Vocational.
1 year of previous experience in a similar role.

Company in Nigeria.