SENIOR COOK

A Senior Cook directs daily kitchen operations, prepares dishes to recipe specifications, and supervises junior kitchen staff

They are responsible for ensuring high food quality, managing inventory, maintaining strict health and safety standards, and keeping their designated workstation organized.

Key Responsibilities

• Food Preparation & Cooking: Prepares and cooks food according to standardized recipes, ensuring proper portioning, taste, and visual presentation.
• Station Management: Sets up, organizes, and manages their specific food station before and during service hours.
• Staff Supervision: Mentors, trains, and delegates tasks to commis cooks and kitchen helpers.
• Inventory & Stock Control: Monitors food supplies, assists in ordering ingredients, and rotates stock to minimize waste.
• Hygiene & Safety: Ensures the workspace adheres to local health codes, food safety regulations, and cleanliness standards.

Qualifications & Requirements

Experience: Typically 2-5 years of culinary experience in a fast-paced F&B environment, bridging the gap between line cooks and sous chefs.

Physical Demands: Ability to stand for long shifts, lift heavy kitchen items, and thrive in a high-pressure environment.