Cook

Urielsprout Limited

Food Services & Catering

Responsibilities:
Meal Preparation & Cooking:

• Prepare a wide variety of dishes according to hotel menus and guest preferences.
• Ensure food is cooked safely, efficiently, and in accordance with recipe standards and portion sizes.
Maintain high standards of taste, presentation, and consistency in all dishes served.

Quality Control & Food Safety:

• Inspect ingredients for quality and freshness before preparation.
• Adhere to hygiene and sanitation guidelines (HACCP or equivalent), ensuring safe food handling and storage.
Monitor kitchen cleanliness and ensure all workstations, equipment, and utensils are cleaned and maintained.

Kitchen Operations & Team Collaboration:

• Work collaboratively with other kitchen staff and serve as support to the Head Chef.
• Ensure timely delivery of meals during peak hours and events.
Assist in planning menus and estimating food requirements.

Inventory Management & Cost Control:

• Assist with receiving, storing, and rotating food supplies and ingredients.
• Report low stock levels and assist in controlling food wastage.
Help track kitchen inventory and contribute to cost-effective practices.

Guest Interaction & Special Requests:

• Handle special dietary requests or guest preferences professionally and accurately.
Receive feedback through supervisors and continuously strive to improve dish quality and service delivery.

Requirements:

• Diploma or certificate in Culinary Arts, Catering, or a related hospitality field (preferred).
• Minimum of 2 years’ experience working as a Cook in a hotel, restaurant, or hospitality environment.
• Proven knowledge of various cooking techniques and kitchen equipment.
• Familiarity with Nigerian and continental dishes.
• Understanding of kitchen safety, hygiene protocols, and food handling regulations.
• Flexibility to work weekends, evenings, and public holidays as required.
• Culinary Skill: Strong cooking ability across local and international cuisines.
• Time Management: Ability to work in a fast-paced environment and deliver on tight meal schedules.
• Team Spirit: Collaborative and respectful attitude with kitchen team members.
• Cleanliness: High personal and kitchen hygiene standards.
• Creativity: Innovative with recipes and plating to improve guest dining experiences.
• Stamina: Ability to stand for long periods and perform physically demanding tasks.