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.

Function: Other
Experience Level: Entry Level