Job title : Cooks (Golden Alpine Hotel Yola)

Job Location : Adamawa Deadline : August 17, 2025 Quick Recommended Links

Main function:

You will be responsible for assisting the Head Chef and Sous Chef in the preparation and delivery of high-quality dishes in a timely and efficient manner.

Reports Directly to : Head Chef

SPECIFIC DUTIES AND ACTIVITIES

As a Cook, you are also expected to comply with the conditions of the food hygiene policies.
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
Able to produce quality product in a timely and efficient manner for the guests.
Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare all menu items by strictly following recipes and yield guide.
Cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
Prepare, season, and cook a wide variety of meat, vegetable, soups, breakfast dishes, and other food items.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food.
Serve food in proper portions on to correct serving vessels and plates.
Wash and disinfect the kitchen area, workstations, tables, tools, knives, and other equipment.
Maintain correct portion size and quality of the food to the hotel's standards.
Minimise waste and maintain controls to attain forecasted food costs.
Review the status of work and follow-up actions required with the Head Cook before leaving.
Assists in providing on-the-job training & development of new cooks.