Restaurant Outlet Manager

Cook

Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance. We are recruiting to fill the position below: Job Title: Cook Location: Utako, Abuja (FCT) Employment Type: Full-time Reports To: Restaurant Outlet Manager Job Summary The Cook is responsible for preparing and cooking menu items according to established recipes and restaurant standards while ensuring food quality, hygiene, and timely service delivery. The role supports smooth kitchen operations by maintaining cleanliness, proper food storage, and compliance with health and safety regulations. Key Responsibilities Food Preparation & Cooking: Prepare and cook meals according to approved recipes and portion standards. Ensure food is presented attractively and consistently. Assist in meal planning and menu preparation where required. Monitor food quality before serving. Ensure timely preparation to meet service demands. Kitchen Operations Support: Maintain cleanliness and organization of the kitchen workspace. Ensure proper handling, storage, and labeling of ingredients. Operate kitchen equipment safely and efficiently. Assist in stock rotation using FIFO (First-In, First-Out) method. Health, Safety & Hygiene Compliance: Follow food safety and sanitation guidelines at all times. Maintain personal hygiene standards in line with company policy. Ensure compliance with local health regulations. Report faulty equipment or hazards immediately. Inventory Support: Assist in receiving and checking kitchen supplies. Monitor ingredient usage and report shortages promptly. Minimize food wastage through proper handling and storage. Team Collaboration: Work closely with kitchen staff and service team for smooth operations. Support other kitchen duties as assigned by the supervisor. Maintain a positive and cooperative work attitude. Key Performance Indicators (KPIs) Food quality consistency Timely order preparation Compliance with hygiene standards Reduction in food wastage Kitchen cleanliness and organization Teamwork and reliability Qualifications & Requirements Minimum of SSCE or equivalent qualification. Culinary training or certification is an added advantage. Proven experience as a Cook or Kitchen Assistant in a restaurant setting preferred. Knowledge of food safety practices and kitchen operations. Ability to work under pressure in a fast-paced environment. Good teamwork and communication skills. Skills & Competencies Cooking and food preparation skills Attention to detail Time management Cleanliness and organization Ability to follow recipes accurately Team collaboration: Working Conditions Ability to stand for long periods. Willingness to work shifts, weekends, and public holidays. Exposure to heat, kitchen equipment, and fast-paced service periods.