Station Cook (Line Cook) at OG Chrisman

OG Chrisman is a dynamic Human Resources and Recruitment Agency based in Nigeria, dedicated to connecting top-tier talent with forward-thinking organisations. Leveraging deep expertise in recruiting across diverse sectors, OG Chrisman delivers tailored HR solutions — from talent acquisition and candidate screening to onboarding and workforce planning. With a commitment to integrity, efficiency, and long-term partnerships, OG Chrisman helps businesses build capable teams while empowering job seekers to find roles that align with their skills and aspirations.

We are recruiting to fill the position below:

Job Title: Station Cook (Line Cook)

Location: Abuja (FCT)

Job Summary

• The Station Cook (Line Cook) is responsible for preparing, cooking, and presenting dishes within their assigned kitchen station—such as grill, sauté, pastry, sauce, or cold kitchen.
• The role ensures the highest quality, taste, and consistency of meals served, in compliance with the hotel or restaurant’s standards, food safety regulations, and service expectations.
• The ideal candidate is organized, efficient, and passionate about food preparation in a professional hospitality environment.

Key Responsibilities
Food Preparation and Cooking:

• Prepare, cook, and present menu items assigned to the designated station (e.g., grill, sauce, pastry, salad, or main course).
• Ensure food is cooked according to standardized recipes, portion sizes, and presentation guidelines.
• Maintain consistency in taste, texture, and temperature of all dishes.
• Execute both à la carte and banquet service items efficiently, depending on the service type.
• Adjust and adapt recipes to accommodate special dietary requirements or guest preferences when instructed.

Station Setup and Maintenance:

• Organize and set up the workstation with all necessary ingredients, tools, and equipment prior to service.
• Ensure all mise en place (pre-preparation) is completed accurately and on time.
• Keep the station clean, sanitized, and organized throughout the shift.
• Monitor inventory levels of ingredients and supplies; promptly report shortages to the Sous Chef or Storekeeper.
• Assist in restocking items and participate in kitchen closing duties.

Quality Assurance & Food Safety:

• Follow all hotel/restaurant food handling procedures and hygiene standards (HACCP principles).
• Regularly check food items for freshness and quality before preparation.
• Store ingredients properly with accurate labeling and FIFO (First In, First Out) rotation.
• Ensure proper temperature control of refrigerators, freezers, and hot-holding equipment.
• Maintain a clean and hazard-free work environment, adhering to all safety regulations.

Teamwork and Coordination:

• Work collaboratively with other cooks, chefs, and kitchen staff to ensure smooth operations during service.
• Communicate effectively with the Head Chef, Sous Chef, and service team regarding order priorities or menu changes.
• Support other kitchen stations during busy periods or staff shortages.
• Participate in daily briefings, kitchen meetings, and culinary training sessions.

Operational Efficiency:

• Ensure timely delivery of orders during service hours to avoid delays in customer service.
• Control food waste through portion accuracy and efficient use of ingredients.
• Assist in recipe development and menu testing under the supervision of senior chefs.
• Maintain awareness of portion control and food cost implications.

Qualifications and Experience

• Minimum of 3 years of experience as a Line Cook, Station Cook, or Commis Chef in a hotel or full-service restaurant.
• Diploma or Certificate in Culinary Arts, Food Production, or Catering & Hospitality Management preferred.
• Strong technical knowledge of international and local cuisines.
• Familiarity with hotel kitchen operations and banquet service is an advantage.
• Ability to work efficiently in a high-pressure, fast-paced environment.

Core Competencies:

• Excellent culinary and presentation skills.
• Strong organizational and multitasking abilities.
• High level of cleanliness and attention to detail.
• Team player with a positive, professional attitude.
• Flexibility to work long hours, weekends, and holidays.
• Commitment to quality, consistency, and customer satisfaction.

Physical Requirements:

• Must be able to stand for long hours and work in hot kitchen environments.
• Must be able to lift or move kitchen supplies and food items up to 20 kilograms.

Work Environment:

• Operates in a hotel or high-volume restaurant kitchen under supervision of professional chefs.
• Rotational shifts, including morning, afternoon, and evening service periods, as well as weekends and holidays.
• Requires teamwork, attention to timing, and commitment to service excellence.

Application Closing Date
Not Specified.

How to Apply
Interested and qualified candidates should their Applications and CV to: ogchrisman.talentrecruiters@gmail.com using the job title as the subject of the email.