Cook

Cook Location: Lekki-Ajah, Lagos Industry: Hospitality / Beach Resort Employment Type: Full-Time (Onsite) Experience Level: 3 - 5 Years Minimum Monthly Salary: 150,000 Work Schedule: 6:00 AM start time, one day off per week Accommodation: Provided About the Role We are seeking an experienced and dedicated Cook to join the culinary team at our prestigious beach resort in Lekki. The ideal candidate will be responsible for preparing, cooking, and presenting meals according to the resorts quality standards, ensuring guests enjoy exceptional dining experiences at all times. This role requires a hands-on professional with strong culinary skills, attention to detail, and a commitment to maintaining the highest levels of hygiene and efficiency in the kitchen. Key Responsibilities 1. Food Preparation and Cooking Prepare and cook a wide variety of dishes, including breakfast, local and continental meals, and specialty items.Measure, weigh, and mix ingredients accurately following recipes and portion control standards.Regulate heat levels for ovens, grills, and other cooking equipment to ensure consistent results.Follow resort recipes and adapt them where necessary to meet guest preferences or special dietary needs.Prepare sauces, soups, meats, fish, vegetables, and desserts as required by the menu. 2. Quality Control and Presentation Ensure all ingredients and finished dishes meet freshness, taste, and presentation standards.Taste and adjust seasoning during preparation to maintain flavor balance and quality.Plate and garnish meals attractively, ensuring consistency with resort presentation standards.Maintain high standards of food quality, taste, and visual appeal for every meal served. 3. Kitchen and Equipment Management Maintain cleanliness and organization of kitchen workstations at all times.Clean and sanitize cooking equipment, utensils, and work surfaces regularly.Ensure proper handling and storage of food items to prevent spoilage and contamination.Adhere strictly to safety procedures when operating kitchen appliances.Report malfunctioning equipment or repair needs promptly to the supervisor. 4. Inventory and Supply Management Monitor ingredient and supply levels and report shortages to the Head Chef or Supervisor.Assist in checking and receiving kitchen deliveries, ensuring product quality and accuracy.Help minimize food waste through effective portion control and resource management.Keep accurate records of ingredient usage and inventory status. 5. Teamwork and Collaboration Work closely with chefs, stewards, and service staff to ensure smooth food service operations.Support other kitchen sections during busy periods to maintain efficiency and timely service.Follow instructions from supervisors and contribute to a positive, cooperative work atmosphere. 6. Hygiene, Sanitation, and Compliance Follow all food safety, hygiene, and sanitation regulations as per Nigerian hospitality standards.Maintain personal grooming, uniform, and hygiene at all times.Dispose of kitchen waste properly and participate in recycling or waste reduction programs.Comply with all health and safety standards and attend regular safety briefings or training sessions. Qualifications & Requirements Minimum of HND, Certificate/Diploma in Culinary Arts, Food Production, or a related field.35 years of proven experience as a Cook in a reputable hotel, resort, or restaurant.Proficiency in multiple cooking techniques such as grilling, frying, boiling, baking, and steaming.Excellent knowledge of Nigerian and continental cuisine.Strong understanding of food safety, sanitation, and kitchen hygiene standards.Ability to work efficiently under pressure and in a team-oriented environment.Good time management and multitasking skills.Strong attention to detail in food presentation and cleanliness.Physical stamina to work long hours in a busy kitchen environment.Certification in Food Safety and Hygiene will be an added advantage. Key Attributes for Success Passion for cooking and delivering excellent food quality.Reliability, discipline, and teamwork spirit.Strong sense of responsibility and commitment to excellence.Flexibility to work early mornings, weekends, and public holidays.Eagerness to learn and grow within a structured hospitality environment. Compensation & Benefits Monthly Salary: 150,000Free on-site accommodationOne day off per weekStaff meals and duty allowancesTraining and career development opportunitiesSupportive work environment at a top-tier resort How to Apply Interested and qualified candidates should send their CV to: https://www.mysigma.io/jobs/cook/ Use the subject line: Application Cook (Beach Resort, Lekki)

Cook Location: Lekki-Ajah, Lagos Industry: Hospitality / Beach Resort Employment Type: Full-Time (Onsite) Experience Level: 3 - 5 Years Minimum Monthly Salary: 150,000 Work Schedule: 6:00 AM start time, one day off per week Accommodation: Provided

CookLocation:Industry:Employment Type:Experience Level:Monthly Salary:Work Schedule:Accommodation:

About the Role

About the Role

We are seeking an experienced and dedicated Cook to join the culinary team at our prestigious beach resort in Lekki. The ideal candidate will be responsible for preparing, cooking, and presenting meals according to the resorts quality standards, ensuring guests enjoy exceptional dining experiences at all times.

Cook

This role requires a hands-on professional with strong culinary skills, attention to detail, and a commitment to maintaining the highest levels of hygiene and efficiency in the kitchen.

Key Responsibilities

Key Responsibilities

1. Food Preparation and Cooking

1. Food Preparation and Cooking

• Prepare and cook a wide variety of dishes, including breakfast, local and continental meals, and specialty items.

Prepare and cook a wide variety of dishes, including breakfast, local and continental meals, and specialty items.

• Measure, weigh, and mix ingredients accurately following recipes and portion control standards.

Measure, weigh, and mix ingredients accurately following recipes and portion control standards.

• Regulate heat levels for ovens, grills, and other cooking equipment to ensure consistent results.

Regulate heat levels for ovens, grills, and other cooking equipment to ensure consistent results.

• Follow resort recipes and adapt them where necessary to meet guest preferences or special dietary needs.

Follow resort recipes and adapt them where necessary to meet guest preferences or special dietary needs.

• Prepare sauces, soups, meats, fish, vegetables, and desserts as required by the menu.

Prepare sauces, soups, meats, fish, vegetables, and desserts as required by the menu.

2. Quality Control and Presentation

2. Quality Control and Presentation

• Ensure all ingredients and finished dishes meet freshness, taste, and presentation standards.

Ensure all ingredients and finished dishes meet freshness, taste, and presentation standards.

• Taste and adjust seasoning during preparation to maintain flavor balance and quality.

Taste and adjust seasoning during preparation to maintain flavor balance and quality.

• Plate and garnish meals attractively, ensuring consistency with resort presentation standards.

Plate and garnish meals attractively, ensuring consistency with resort presentation standards.

• Maintain high standards of food quality, taste, and visual appeal for every meal served.

Maintain high standards of food quality, taste, and visual appeal for every meal served.

3. Kitchen and Equipment Management

3. Kitchen and Equipment Management

• Maintain cleanliness and organization of kitchen workstations at all times.

Maintain cleanliness and organization of kitchen workstations at all times.

• Clean and sanitize cooking equipment, utensils, and work surfaces regularly.

Clean and sanitize cooking equipment, utensils, and work surfaces regularly.

• Ensure proper handling and storage of food items to prevent spoilage and contamination.

Ensure proper handling and storage of food items to prevent spoilage and contamination.

• Adhere strictly to safety procedures when operating kitchen appliances.

Adhere strictly to safety procedures when operating kitchen appliances.

• Report malfunctioning equipment or repair needs promptly to the supervisor.

Report malfunctioning equipment or repair needs promptly to the supervisor.

4. Inventory and Supply Management

4. Inventory and Supply Management

• Monitor ingredient and supply levels and report shortages to the Head Chef or Supervisor.

Monitor ingredient and supply levels and report shortages to the Head Chef or Supervisor.

• Assist in checking and receiving kitchen deliveries, ensuring product quality and accuracy.

Assist in checking and receiving kitchen deliveries, ensuring product quality and accuracy.

• Help minimize food waste through effective portion control and resource management.

Help minimize food waste through effective portion control and resource management.

• Keep accurate records of ingredient usage and inventory status.

Keep accurate records of ingredient usage and inventory status.

5. Teamwork and Collaboration

5. Teamwork and Collaboration

• Work closely with chefs, stewards, and service staff to ensure smooth food service operations.

Work closely with chefs, stewards, and service staff to ensure smooth food service operations.

• Support other kitchen sections during busy periods to maintain efficiency and timely service.

Support other kitchen sections during busy periods to maintain efficiency and timely service.

• Follow instructions from supervisors and contribute to a positive, cooperative work atmosphere.

Follow instructions from supervisors and contribute to a positive, cooperative work atmosphere.

6. Hygiene, Sanitation, and Compliance

6. Hygiene, Sanitation, and Compliance

• Follow all food safety, hygiene, and sanitation regulations as per Nigerian hospitality standards.

Follow all food safety, hygiene, and sanitation regulations as per Nigerian hospitality standards.

• Maintain personal grooming, uniform, and hygiene at all times.

Maintain personal grooming, uniform, and hygiene at all times.

• Dispose of kitchen waste properly and participate in recycling or waste reduction programs.

Dispose of kitchen waste properly and participate in recycling or waste reduction programs.

• Comply with all health and safety standards and attend regular safety briefings or training sessions.

Comply with all health and safety standards and attend regular safety briefings or training sessions.

Qualifications & Requirements

Qualifications & Requirements

• Minimum of HND, Certificate/Diploma in Culinary Arts, Food Production, or a related field.

Minimum of HND, Certificate/Diploma in Culinary Arts, Food Production, or a related field.

HND, Certificate/Diploma in Culinary Arts, Food Production, or a related field.

• 35 years of proven experience as a Cook in a reputable hotel, resort, or restaurant.

35 years of proven experience as a Cook in a reputable hotel, resort, or restaurant.

35 years of proven experience

• Proficiency in multiple cooking techniques such as grilling, frying, boiling, baking, and steaming.

Proficiency in multiple cooking techniques such as grilling, frying, boiling, baking, and steaming.

• Excellent knowledge of Nigerian and continental cuisine.

Excellent knowledge of Nigerian and continental cuisine.

Nigerian and continental cuisine

• Strong understanding of food safety, sanitation, and kitchen hygiene standards.

Strong understanding of food safety, sanitation, and kitchen hygiene standards.

food safety, sanitation, and kitchen hygiene standards.

• Ability to work efficiently under pressure and in a team-oriented environment.

Ability to work efficiently under pressure and in a team-oriented environment.

• Good time management and multitasking skills.

Good time management and multitasking skills.

• Strong attention to detail in food presentation and cleanliness.

Strong attention to detail in food presentation and cleanliness.

• Physical stamina to work long hours in a busy kitchen environment.

Physical stamina to work long hours in a busy kitchen environment.

• Certification in Food Safety and Hygiene will be an added advantage.

Certification in Food Safety and Hygiene will be an added advantage.

Food Safety and Hygiene

Key Attributes for Success

Key Attributes for Success

• Passion for cooking and delivering excellent food quality.

Passion for cooking and delivering excellent food quality.

• Reliability, discipline, and teamwork spirit.

Reliability, discipline, and teamwork spirit.

• Strong sense of responsibility and commitment to excellence.

Strong sense of responsibility and commitment to excellence.

• Flexibility to work early mornings, weekends, and public holidays.

Flexibility to work early mornings, weekends, and public holidays.

• Eagerness to learn and grow within a structured hospitality environment.

Eagerness to learn and grow within a structured hospitality environment.

Compensation & Benefits

Compensation & Benefits

• Monthly Salary: 150,000

Monthly Salary: 150,000

• Free on-site accommodation

Free on-site accommodation

• One day off per week

One day off per week

• Staff meals and duty allowances

Staff meals and duty allowances

• Training and career development opportunities

Training and career development opportunities

• Supportive work environment at a top-tier resort

Supportive work environment at a top-tier resort

How to Apply

How to Apply

Interested and qualified candidates should send their CV to: https://www.mysigma.io/jobs/cook/

CVhttps://www.mysigma.io/jobs/cook/

Use the subject line: Application Cook (Beach Resort, Lekki)

Use the subject line:

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