SENIOR COOK

Responsibilities

• Food Preparation & Cooking: Prepare, cook, and plate high-quality dishes according to established recipes and standard operating procedures.
• Kitchen Operations: Manage daily prep stations, ensure ingredients are stocked, and oversee smooth service during peak hours.
• Staff Leadership: Supervise, train, and allocate tasks to junior cooks and kitchen helpers.
• Hygiene & Safety: Ensure the workstation meets strict food hygiene, health, and sanitation standards.
• Inventory Control: Monitor stock levels, handle raw ingredients, and assist with inventory management.

Requirements & Qualifications

Experience: Typically 2 to 5 years of professional culinary experience, often starting as a junior cook or commis.

Skill Set: Advanced knowledge of culinary techniques, proficiency in multitasking, and a strong understanding of food safety regulations.

Physical Demands: The endurance to stand for long shifts and work in a fast-paced, high-temperature environment.