Key Responsibilities of a Cook at a Restaurant
A kitchen assistant plays a vital role in food preparation and kitchen operations. Here are the core responsibilities:
1. Food Preparation
- Preparing ingredients (washing, chopping, marinating, etc.) according to recipes
2. Kitchen Hygiene and Sanitation
- Keeping the kitchen area, utensils, and equipment clean and sanitized.
- Following food safety regulations and proper handling of ingredients.
- Storing food properly to prevent spoilage or contamination.
3. Equipment Use and Maintenance
- Operating kitchen equipment like ovens, grills, fryers, and blenders.
- Cleaning and maintaining equipment to ensure it's in good working condition.
4. Stock and Inventory Management
- Checking ingredient levels and notifying the supervisor or chef of shortages.
- Properly labeling and storing food supplies.
- Minimizing food waste and managing leftovers appropriately.
5. Time and Order Management
- Coordinating with other cooks and kitchen staff to ensure timely service.
6. Teamwork and Communication
- Working closely with chefs, waitstaff, and cooks.
- Reporting any problems (e.g., equipment issues, ingredient shortages) to supervisors.
7. Compliance
- Adhering to all health and safety regulations and kitchen protocols.
- Wearing appropriate kitchen attire, including gloves, aprons, and hairnets.
Qualification:
1. Education
Minimum:
- Secondary school certificate (e.g., WAEC, NECO, or equivalent).
- Preferred (but not mandatory):
- Certificate or diploma in Culinary Arts, Catering & Hotel Management, or Food & Nutrition from a recognized instituton.
2. Work Experience
- Entry-level kitchen assistant:
- Some restaurants accept candidates with little or no experience if they’re trainable and willing to learn.
- Experienced kitchen assistant:
- 1–3 years of experience in a commercial kitchen is often required for higher-level cooking roles.
3. Skills
- Knowledge of organisational techniques, food safety, and hygiene.
- Ability to follow recipes and maintain portion control.
- Time management and ability to work under pressure.
- Attention to detail and presentation quality.
- Ability to work as part of a team.
4. Certifications (Highly Beneficial)
- Food Safety and Hygiene Certificate (often mandatory).
- Catering or Culinary Certificate from a vocational or hospitality school.
- First Aid or Fire Safety Training (sometimes required).
5. Personal Qualities
- Clean, organized, and disciplined.
- Physically fit to stand for long periods and work in a hot environment.
- Willing to work flexible shifts (weekends, evenings, holidays).
NOTE: At a thriving intercontinental restaurant in Asaba.
Job Type: Full-time
Pay: ₦50,000.00 per month