Head Cook

About the role

We are seeking a Head Cook to lead our kitchen operations in Port Harcourt. The successful candidate will be responsible for preparing high‑quality meals, maintaining hygiene standards, and supporting menu development for our hospitality venue.

Key responsibilities

• Prepare and cook meals according to established recipes, menus and quality standards.
• Ensure timely presentation and service of dishes while maintaining food hygiene and kitchen sanitation.
• Assist in menu preparation, suggest new dishes and improvements.
• Store food items properly and handle ingredients according to safety standards.
• Monitor supplies, notify management of replenishment needs and minimize waste through portion control.
• Maintain and clean kitchen equipment, utensils, work surfaces and storage areas.
• Collaborate with kitchen staff to ensure smooth operations and perform stock‑taking duties.
• Uphold consistency in taste, portion sizes and presentation.

Required profile

• Minimum 2 years practical experience as a Cook in a restaurant, hotel or catering environment.
• At least an SSCE or relevant culinary training/certification.
• Good knowledge of local, continental or other relevant cuisines.
• Strong understanding of food preparation, hygiene and kitchen safety standards.
• Ability to work efficiently in a fast‑paced kitchen and manage time effectively.
• Team‑oriented, reliable, disciplined and physically fit for kitchen duties.

Required skills

• Food preparation & cooking
• Food safety & hygiene
• Menu execution
• Portion control
• Kitchen operations
• Inventory awareness
• Attention to detail
• Cleanliness & organization