Cook/Chef

Responsibilities: Prepare and cook menu items following standardized recipes Ensure food quality and presentation meet company standards Maintain cleanliness and organization in the kitchen area Monitor food stock levels and inform management of shortages Follow health and safety regulations at all times Assist in menu planning and development (especially for chefs) Manage kitchen equipment and ensure proper use and maintenance Requirements: Minimum qualification is SSCE 1 year of experience Proven cooking experience or culinary training Knowledge of food preparation techniques\ Strong attention to detail and presentation Ability to work under pressure in a fast-paced kitchen Good understanding of hygiene and safety standards Remuneration: NGN 70,000