Kitchen Assistant

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