Cook

Cook at Domeo Resources International (DRI)

Domeo Resources International (DRI) is a prolific organization that proffers HR and Management Consultancy solutions premised on excellence and innovation.

Cook

• Job Type Full Time
• Qualification Secondary School (SSCE)
• Experience 2 - 4 years
• Location Abuja
• Job Field Food, Beverage and Hospitality

Job Summary

• The Cook is responsible for preparing, cooking, and presenting high-quality meals in accordance with established recipes, food safety standards, and quality requirements. The role involves maintaining a clean and organized kitchen, ensuring proper food storage, minimizing food waste, and supporting the smooth and efficient operation of the kitchen.

Key Responsibilities

• Prepare, season, and cook meals according to approved recipes, menus, and customer requirements.

• Ensure that all food is prepared and presented to the required standards of quality, taste, freshness, and appearance.

• Inspect food ingredients for quality and freshness before use.

• Maintain proper food handling, hygiene, sanitation, and safety standards at all times.

• Ensure that food is stored correctly at appropriate temperatures to prevent contamination and spoilage.

• Monitor stock levels and report shortages of ingredients, kitchen supplies, and equipment to the appropriate supervisor.

• Assist with menu planning, portion control, and ingredient preparation where required.

• Operate kitchen equipment safely and ensure that all utensils and appliances are properly maintained.

• Minimize food wastage through effective portioning, proper storage, and efficient use of ingredients.

• Maintain a clean, organized, and hygienic kitchen, including work surfaces, cooking equipment, and storage areas.

• Work collaboratively with other kitchen staff and service personnel to ensure timely meal preparation and delivery.

• Follow instructions from the Head Chef, Kitchen Supervisor, or Management.

• Ensure that meals are prepared and served within the required timeframes.

• Comply with company policies, food safety regulations, and occupational health and safety requirements.

• Perform other related duties as assigned by Management.

• Qualifications and Requirements

• A minimum of a secondary school certificate or equivalent; a culinary qualification or professional cooking certification is an added advantage.

• Previous experience working as a Cook in a restaurant, hotel, catering establishment, or similar environment is preferred.

• Good knowledge of food preparation techniques, cooking methods, and kitchen operations.

• Understanding of food hygiene, sanitation, and safe food storage practices.

• Ability to follow recipes, instructions, and standard operating procedures.

• Ability to work effectively under pressure in a fast-paced environment.

• Good communication, teamwork, and time-management skills.

• Attention to detail and commitment to food quality and customer satisfaction.

• Physical ability to stand for extended periods and perform routine kitchen duties.

• Key Competencies

• Food preparation and cooking skills

• Food safety and hygiene compliance

• Time management and organization

• Teamwork and communication

• Attention to detail

• Inventory awareness and waste reduction

• Problem-solving and adaptability

• Professionalism and reliability

• Performance Indicators

• The Cook's performance will be evaluated based on:

• Quality, taste, consistency, and presentation of meals.

• Compliance with food hygiene and safety standards.

• Timeliness and efficiency of food preparation.

• Effective use of ingredients and reduction of food waste.

• Cleanliness and organization of the kitchen.

• Adherence to recipes, portion sizes, and company procedures.

• Teamwork, punctuality, and overall job performance.

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