Vacancy: Experienced Cook (Meethaq Hotel Jabi) at Venmac Resources Limited

Venmac Resources Limited is a hotel management company with an unmatched experience in the hospitality Industry. Over the years we have worked with reputable 3-5 star hotels across the nation, providing business solutions in the hospitality industry, and we have earned ourselves as one of the emerging hospitality management company.

Experienced Cook (Meethaq Hotel Jabi)

Job Type: Full Time
Qualification: BA/BSc/HND , MBA/MSc/MA , NCE , OND
Experience: 5 – 12 years
Location: Abuja
City: Jabi
Job Field: Catering / Confectionery , Hospitality / Hotel / Restaurant
Salary Range: ₦50,000 – ₦100,000/month

Main function:

Handle preparation of meals & operations of food.

Reports Directly to: Head Chef/ F & B Manager

To be competent in a range of food preparation, cooking and presentation techniques.
To personally prepare dishes for patients and hospital staff and participate in other activities in the kitchen.
To ensure that dishes are produced to the required standards both in quality and presentation prior to service.
To requisite supplies and ensure that they are properly used and accounted for and all storage areas are kept clean.
Report any depleting stocks from storage areas to the Head Chef or Sous Chef
To ensure all storage areas are kept in order.
All low stock items are to be recorded and reported to Head Chef.
To ensure that the correct food rotation procedures are adhered to and to control and minimize waste.
To comply with food handlers, test regulations, concerning the hygiene and safety of staff, food and equipment.
To enquire of and know the emergency evacuation procedures.
Report all mechanical and needs for repairs to the Head / Sous Chef.
To respond quickly and appropriately to customer demands within set standards, policies and procedures.
To assist in menu planning putting forward ideas and suggestions
To plan own time and priorities effectively.
To allocate and supervise duties of Food Service Stewards in the absence of Management.
To regularly update personal knowledge of kitchen manual and catering memorandums.
To identify and report any areas which require improvement and to offer solutions.
To monitor and record daily fridge / freezer temperatures and report fluctuations.
Any other catering related duties as required or requested by the head chef
Run the day-to-day operation of assigned station in the kitchen
Assist in creating and preparing menus items and specials.
Check and complete mise-en-place and set-up the station.
Communicate with the Sous Chefs and the Executive Chef regarding menu items, problem situations or shortages.
Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
Maintain a good working relationship with other employees.
Store items properly at the end of the shift.
Ensure a clean, neat and organized work area.
Conduct oneself in a professional manner at all times to reflect the high standards of Four Seasons Hotels.
Perform other tasks or projects as assigned by hotel management and staff.
Follow all guidelines for timely food service to guests.
Clean the kitchen and make sure its in good shape as well as handle all inquiry.
Be familiar with the emergency and fire safety procedures.
any other duty assigned by the GM