Cook / Chef

Job Description:

Job Title:

Cook / Assistant Chef
Location: On-Site | Democratic Republic of Congo (DRC)

Company Overview:

A reputed retail and food service group based in the Democratic Republic of Congo (DRC) is hiring a skilled Cook / Assistant Chef to join its kitchen team. The ideal candidate should have 3 to 5 years of hands-on experience in the hotel or QSR industry, with the ability to prepare both veg and non-veg dishes across various cuisines.

This on-site role offers a unique opportunity to work in an international kitchen setup, supporting a multicultural team and gaining global experience.

Key Responsibilities:

1. Food Preparation & Cooking

• Prepare, cook, and present a wide range of dishes including vegetarian and non-vegetarian items.

• Ensure food is cooked according to recipes, portion sizes, quality standards, and presentation guidelines.

• Maintain consistency in taste and quality across all servings.

2. Multi-Cuisine Cooking Support

• Assist in preparing Indian, Continental, Chinese, or regional cuisines based on menu requirements.

• Handle various cooking methods such as grilling, frying, boiling, roasting, and baking.

• Adapt recipes to meet local taste preferences while maintaining authenticity.

3. Kitchen Hygiene & Safety

• Follow food safety guidelines, personal hygiene, and proper sanitation standards.

• Maintain cleanliness of cooking area, utensils, and equipment before and after use.

• Ensure timely disposal of waste and compliance with safety protocols.

4. Ingredient Handling & Inventory Support

• Assist in receiving and storing kitchen supplies and raw materials.

• Handle both vegetarian and non-vegetarian ingredients responsibly, ensuring freshness and avoiding cross-contamination.

• Report low stock levels or expired items to the supervisor.

5. Team Collaboration & Assistance

• Work closely with the Head Chef and fellow kitchen staff to support daily meal preparation.

• Assist in pre-preparation, cutting, marination, and plating as needed.

• Help during special events, high-volume orders, and daily meal service.

Key Requirements:

• Experience: 3 to 5 years in the Hotel or QSR industry as a Cook, Assistant Chef, or Line Cook.

• Skills:

  • Ability to prepare a variety of vegetarian and non-vegetarian dishes

  • Good knowledge of kitchen operations, food quality, and hygiene standards

  • Familiarity with basic kitchen tools, cooking appliances, and commercial food prep techniques

• Education: Certification or diploma in culinary arts, food production, or relevant field preferred.