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
Method of Application
Interested and qualified candidates should forward their CV to: [email protected] using the position as subject of email.