Restaurant Cook/Chef

Responsibilities:

• Assisting in creating adequate meal portions and preparation and creating a safe and sanitary kitchen working environment.
  
• Assist in bulk buying of food condiments.
  
• Assists in the daily purchase of perishables like Vegetables
  
• Liaise with vendors and suppliers as directed by the supervisor.
  
• Accurately measuring meal ingredients for the Head Chef
  
• Preparing meal ingredients, which includes seasoning different meats and washing, peeling, and chopping vegetables and fruits.
  
• Preparing basic salads and sauces as directed by the Head Chef
  
• Receiving deliveries and verifying that all ordered items have been delivered and are of good quality.
  
• Taking inventory of restaurant supplies and notifying the supervisor of low or depleted reserves.
  
• Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers.
  
• Performing primary cleaning duties and ensuring that workstations are appropriately sanitized.
  
• Plating and presenting meal items as per the Head Chef's instructions.
  
• Compile a list of all the available kitchenware, appliances, and equipment used in the restaurant's daily operations.
• Maintain an updated list of this equipment, and report any damages or losses to the Operations Manager.
  
• See to it that any ingredients utilized in each dish are fresh, clean, and high-quality.
  
• Monitor inventory and replace any missing stocks when necessary
  
• Dispose of any expired products and ingredients and replace such missing supplies regularly
• Perform all other duties as may be assigned by the supervisor.

Requirements:

• OND/HND is required
• Minimum of 1 year experience