Hotel Cook (Cummings Chef)

Hotel Cook (Cummings Chef)

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 committed to seeing our...

Hotel Cook (Cummings Chef)

• Job Type Full Time , Onsite
• Qualification BA/BSc/HND , NCE , OND
• Experience 6 - 14 years
• Location Abuja
• Job Field Catering / Confectionery , Food, Beverage and Hospitality
• Salary Range ₦100,000 - ₦150,000/month

Job Summary

We are seeking a skilled, hardworking, and reliable Hotel Cook to join our kitchen team. The successful candidate will be responsible for preparing and presenting high-quality meals in accordance with the hotel's menu, recipes, portion standards, and food safety requirements.

The ideal candidate must have practical experience preparing Nigerian and continental dishes, maintain high standards of kitchen hygiene, manage ingredients responsibly, and work effectively with other kitchen staff to ensure timely meal preparation and guest satisfaction.

We are looking for someone who takes pride in their cooking, pays attention to detail, and understands that food quality, taste, presentation, and consistency are essential to the hotel's reputation.

Key Responsibilities

• Food Preparation and Cooking

• Prepare Nigerian, continental, and other menu items according to the hotel's requirements.

• Cook meals for hotel guests, restaurant customers, room service, staff meals, and events as assigned.

• Follow approved recipes and preparation methods to ensure consistent taste and quality.

• Ensure meals are properly cooked, seasoned, garnished, and presented before service.

• Prepare ingredients, including washing, peeling, cutting, marinating, and measuring food items.

• Adjust food preparation to accommodate approved guest requests and dietary requirements.

• Menu Execution and Food Presentation

• Follow the established menu and daily kitchen production plan.

• Maintain consistency in taste, portion sizes, texture, and presentation.

• Ensure meals are ready within the required service time.

• Work with the Head Chef or Kitchen Supervisor to suggest menu improvements and new dishes.

• Ensure food is served at appropriate temperatures and meets the hotel's quality standards.

• Kitchen Hygiene and Food Safety

• Maintain cleanliness and hygiene throughout the kitchen and food preparation areas.

• Observe proper handwashing, personal hygiene, and food-handling practices.

• Prevent cross-contamination by separating raw and cooked foods and using appropriate equipment.

• Ensure ingredients are stored at appropriate temperatures and in suitable conditions.

• Monitor food freshness and expiry dates and report spoiled or unsafe ingredients.

• Clean and sanitise workstations, utensils, and equipment after use.

• Comply with applicable food safety regulations and the hotel's hygiene procedures.

• Stock Management and Ingredient Control

• Check ingredients before cooking to ensure availability, freshness, and quality.

• Use ingredients responsibly to minimise wastage.

• Follow approved portion sizes and recipes to maintain food cost standards.

• Inform the Kitchen Supervisor of low stock, shortages, and items requiring replenishment.

• Assist with receiving and checking food supplies when assigned.

• Ensure ingredients are properly labelled, stored, and rotated using the first-in, first-out (FIFO) principle where appropriate.

• Report discrepancies, spoilage, or suspected misuse of kitchen supplies.

• Kitchen Equipment and Workplace Safety

• Operate cooking equipment, utensils, and appliances safely.

• Ensure kitchen equipment is handled correctly and kept clean.

• Report faulty equipment, gas leaks, electrical issues, or other hazards immediately.

• Follow fire safety procedures and maintain a safe working environment.

• Ensure knives, hot surfaces, boiling liquids, and other kitchen hazards are handled responsibly.

• Teamwork and Kitchen Coordination

• Work closely with the Head Chef, Kitchen Supervisor, kitchen assistants, stewards, and service staff.

• Coordinate meal preparation to ensure timely service during busy periods.

• Follow instructions from the Head Chef or designated supervisor.

• Maintain professional conduct and effective communication with colleagues.

• Support other kitchen operations when required.

• Remain calm, organised, and productive during peak service periods.

• Waste Reduction and Cost Awareness

• Follow standard recipes and portion controls to avoid unnecessary food costs.

• Minimise food wastage through proper planning, storage, and ingredient utilisation.

• Ensure leftover food is handled, stored, or discarded in accordance with food safety procedures.

• Avoid unauthorised use or removal of hotel food items and kitchen supplies.

• Report unusual consumption, stock losses, or waste to the appropriate supervisor.

• Requirements and Qualifications

• Minimum of 2–3 years of experience working as a cook in a hotel, restaurant, or similar food service establishment.

• Certificate or diploma in Catering, Culinary Arts, Food Production, or a related field is an advantage.

• Practical knowledge of Nigerian dishes and familiarity with continental cuisine.

• Ability to prepare meals consistently according to recipes and portion standards.

• Good understanding of kitchen hygiene, food safety, and safe food storage.

• Ability to work with kitchen equipment and maintain a clean workspace.

• Good time management and organisational skills.

• Ability to work under pressure and handle multiple food orders.

• Good communication and teamwork skills.

• Honesty, punctuality, discipline, and willingness to learn.

• Physical ability to stand for extended periods and work in a busy kitchen environment.

• Key Performance Indicators (KPIs)

Performance will be assessed based on:

• Taste, quality, and consistency of meals prepared.

• Timeliness of food preparation and service.

• Compliance with food safety and kitchen hygiene standards.

• Guest feedback regarding food quality and presentation.

• Adherence to standard recipes and portion sizes.

• Reduction in food wastage and ingredient losses.

• Proper handling and storage of food items.

• Careful use and maintenance of kitchen equipment.

• Punctuality, teamwork, and compliance with kitchen procedures.

• Personal Attributes

The ideal candidate must be:

• Passionate about cooking and food preparation.
• Creative, attentive, and committed to