Commis I - Nigerian Cuisine

• Assist the Chef de Partie and senior chefs in the preparation and cooking of Nigerian dishes according to hotel standards. • Prepare traditional Nigerian dishes, including Jollof Rice, Fried Rice, Egusi Soup, Efo Riro, Ogbono Soup, Pepper Soup, and other local specialties. • Prepare Nigerian swallows such as Pounded Yam, Eba, Fufu, and Amala according to established recipes and consistency standards. • Wash, peel, cut, chop, and portion vegetables, meats, fish, and other ingredients required for daily kitchen operations. • Assist in preparing soups, stews, sauces, marinades, and traditional Nigerian spice blends. • Ensure all ingredients are fresh, properly handled, and available for daily food production. • Follow standard recipes, portion sizes, cooking methods, and presentation guidelines. • Maintain cleanliness and hygiene in the workstation, kitchen equipment, utensils, and storage areas. • Follow food safety procedures, including proper food storage, temperature control, labeling, and stock rotation using FIFO. • Assist in receiving, checking, and storing food supplies according to hotel procedures. • Monitor food stock levels and report shortages, wastage, or quality issues to the senior chef. • Ensure that food is prepared and ready on time to support smooth kitchen operations and timely service. • Minimize food wastage by following proper preparation, storage, and portion control procedures. • Coordinate with other kitchen team members to ensure efficient workflow and consistent food quality. • Comply with hotel policies, health and safety regulations, and kitchen standard operating procedures while maintaining a professional attitude and willingness to learn. Qualifications • Minimum 1 2 years of experience in a professional kitchen, preferably specializing in Nigerian cuisine. • Formal culinary training or a relevant culinary qualification is an advantage. • Good knowledge of Nigerian cuisine, traditional ingredients, spices, and cooking techniques. • Ability to prepare Nigerian dishes, including Jollof Rice, Fried Rice, Egusi Soup, Efo Riro, Ogbono Soup, and Pepper Soup. • Knowledge of preparing traditional Nigerian swallows such as Pounded Yam, Eba, Fufu, and Amala. • Basic knowledge of food preparation, cooking methods, and portion control. • Understanding of food hygiene, sanitation, and food safety standards. • Ability to follow standard recipes and instructions from senior chefs. • Knowledge of proper food storage, labeling, and stock rotation procedures. • Ability to use kitchen equipment and utensils safely and efficiently. • Good teamwork and communication skills. • Ability to work efficiently under pressure in a fast-paced kitchen environment. • Good time management skills and the ability to meet food preparation deadlines. • Willingness to work flexible shifts, including weekends and public holidays. • Positive attitude, professional conduct, attention to detail, and willingness to learn and develop culinary skills. Qualifications • Minimum 1 2 years of experience in a professional kitchen, preferably specializing in Nigerian cuisine. • Formal culinary training or a relevant culinary qualification is an advantage. • Good knowledge of Nigerian cuisine, traditional ingredients, spices, and cooking techniques. • Ability to prepare Nigerian dishes, including Jollof Rice, Fried Rice, Egusi Soup, Efo Riro, Ogbono Soup, and Pepper Soup. • Knowledge of preparing traditional Nigerian swallows such as Pounded Yam, Eba, Fufu, and Amala. • Basic knowledge of food preparation, cooking methods, and portion control. • Understanding of food hygiene, sanitation, and food safety standards. • Ability to follow standard recipes and instructions from senior chefs. • Knowledge of proper food storage, labeling, and stock rotation procedures. • Ability to use kitchen equipment and utensils safely and efficiently. • Good teamwork and communication skills. • Ability to work efficiently under pressure in a fast-paced kitchen environment. • Good time management skills and the ability to meet food preparation deadlines. • Willingness to work flexible shifts, including weekends and public holidays. • Positive attitude, professional conduct, attention to detail, and willingness to learn and develop culinary skills.