PROFORCE LIMITED was incorporated in 2008 as a total defence solution provider specializing in armoured vehicles and personal protection. The company’s focus is on the delivery of confidence in protective mobility.
We have developed a vibrant market for security and mobile protective products within Nigeria and Africa.
PROFORCE has exploited its deep technical know-how to produce outstanding armored products for Government Agencies, Corporate Bodies, Diplomatic Communities and Private individuals within Nigeria and Africa.Job Summary
The Head Cook is responsible for overseeing all kitchen operations within the company’s cafeteria, ensuring the preparation of nutritious, hygienic, and high-quality meals for staff and management. The role involves supervising kitchen staff, managing food supplies, maintaining hygiene standards, and ensuring efficient meal service.
Key Responsibilities
Food Preparation & Kitchen Management
Plan and prepare daily meals for staff in line with approved menus.
Supervise food preparation to ensure quality, taste, and portion control.
Ensure timely meal service in accordance with company schedules.
Develop weekly and monthly menu plans considering nutrition and cost efficiency.
Supervision & Team Leadership
Supervise cooks, kitchen assistants, and stewards.
Assign kitchen duties and monitor staff performance.
Train kitchen staff on food preparation and hygiene standards.
Inventory & Cost Control
Monitor food stock levels and request replenishment as required.
Ensure proper storage of food items to prevent spoilage and wastage.
Control food costs and minimize waste.
Health, Safety & Hygiene
Ensure strict compliance with food safety and hygiene regulations.
Maintain cleanliness of kitchen equipment and cooking areas.
Ensure proper use of protective clothing and kitchen safety procedures.
Conduct routine checks to maintain high sanitation standards.
Administrative Duties
Maintain records of food supplies, usage, and expenses.
Coordinate with vendors and suppliers for food purchases.
Support management during company events or special functions.
Requirements & Qualifications
Minimum of SSCE / OND in Catering, Hospitality Management, or related field.
5+ years’ experience in catering services, with at least 2 years in a supervisory role.
Knowledge of bulk cooking for large groups (factory/corporate environment).
Good understanding of food hygiene and safety standards.
Strong leadership and organizational skills.
Ability to work under pressure and meet deadlines.
Key Competencies
Leadership & Supervision
Time Management
Attention to Detail
Cost Control & Inventory Management
Cleanliness & Food Safety Awareness