Qualifications and Requirements
Minimum of SSCE/WAEC/NECO or equivalent. Certification or training in Catering, Hospitality Management or Culinary Arts is an added advantage.
2-3 years of relevant experience as a cook. preferably in a school, hospital, restaurant or institutional setting.
Good knowledge of food preparation, hygiene and kitchen safety.
Ability to prepare a variety of nutritious and affordable meals.
Must be neat, responsible and safety-conscious.