In this role, you will be responsible for preparing food items and ensuring smooth kitchen operations. Your duties will include following recipes, maintaining cleanliness and sanitation standards, and adhering to food safety guidelines. Additionally, you will assist in stocking ingredients, organizing workstations, and collaborating with the team to meet service demands efficiently.
Craft meals in strict adherence to approved recipes while upholding the established culinary standards of the hotel.
Maintain food quality, flavor, and presentation standards in line with guest expectations, while ensuring proper portioning is consistently achieved.
Prepare breakfast, lunch, and dinner, along with any special orders, as needed.
Oversee the upkeep of a pristine, orderly, and high-performing kitchen environment.
Deliver meals promptly and efficiently to meet scheduled service times.
Food safety and hygiene professionals ensure compliance with regulatory standards and best practices to mitigate contamination risks and uphold public health. They conduct routine inspections of food handling, storage, and preparation areas to verify cleanliness, proper temperature control, and adherence to sanitation protocols. Developing and implementing hygiene training programs for staff, these experts foster a culture of accountability and continuous improvement. They also investigate incidents of non-compliance, document violations, and recommend corrective actions to prevent future occurrences. Strong analytical skills, attention to detail, and proficiency in relevant regulations are essential for success in this role.
Ensure full compliance with all health, safety, and food hygiene standards at all times.
Responsible for maintaining proper procedures in the handling, storage, and labeling of food products to uphold safety and compliance standards.
Ensure that all kitchen equipment, utensils, and workstations are consistently maintained in a clean and sanitary condition.
Adhere to established sanitation protocols and waste disposal methods to maintain a compliant and hygienic environment.
Maintain a consistently safe and hygienic working environment at all times.
Inventory & Stock Management involves overseeing the tracking, organization, and optimization of product levels across warehouses and distribution centers. This role requires meticulous attention to detail to ensure accuracy in stock records while minimizing discrepancies and excess inventory. Responsibilities include monitoring inventory turnover, conducting regular audits, and implementing efficient stock control measures to meet demand. Proficiency in inventory management software and strong analytical skills are essential, along with the ability to interpret data trends and forecast future stock needs. Collaboration with procurement, logistics, and sales teams is crucial to align supply with market requirements and maintain operational efficiency.
Support the tracking and management of food inventory and stock levels to ensure accurate documentation and timely replenishment as needed.
Proper storage protocols and systematic stock rotation must be implemented to effectively reduce spoilage and waste.
Maintain precise portion control while maximizing ingredient utilization to enhance efficiency in food preparation and service.
Communicate any shortages in inventory or projected supply needs to the Chef or senior management.
Collaborates effectively with colleagues across various departments to foster a cohesive and productive work environment, leveraging collective strengths to achieve shared objectives. Engages in open communication, actively listens to diverse perspectives, and contributes constructively to team discussions, ensuring alignment and synergy in pursuit of common goals. Demonstrates flexibility, adaptability, and a willingness to support teammates, reinforcing a culture of mutual respect and accountability. Prioritizes consensus-building and conflict resolution to maintain harmonious working relationships while driving project success. Embraces collaborative tools and methodologies to enhance efficiency and innovation within the team dynamic.
Collaborate effectively with kitchen colleagues to maintain seamless day-to-day workflow.
During high-volume service periods, collaborate with the Chef and other team members to ensure efficient operations.
Uphold a professional demeanor, adhere to discipline, and ensure clear, effective communication throughout kitchen operations.
Perform any additional responsibilities as directed by management.
Requirements
Requires a minimum of two to three years of hands-on experience as a Cook in a hotel, restaurant, or comparable hospitality setting.
Possesses a solid understanding of culinary preparation methods and kitchen workflows.
Proficient knowledge of food safety, hygiene, and sanitation regulations and best practices is required.
Proven capacity to thrive in high-pressure, fast-paced settings while maintaining productivity and composure.
Proven ability to collaborate effectively within a team environment, communicate clearly and professionally, and manage tasks with strong organizational capabilities.
Professional culinary training or an accredited certification will be considered an asset.
Available for shift work, weekend duties, and public holiday assignments as needed.
Submit your application through the following method.
Qualified and enthusiastic applicants are encouraged to submit their CVs by emailing o.ezimorah@thekingsley.ng, ensuring the position title is included in the subject line.
Qualifications
OND
Experience Required
2 - 3 years
