SENIOR COOK

Key responsibilities

• Food preparation: Prepare, cook, and plate a variety of dishes according to recipes and the establishment's menu.
• Kitchen management: Manage food preparation processes, take stock of inventory, and prepare the station before each service.
• Hygiene and safety: Adhere to strict food health and safety procedures, and maintain high standards of hygiene.
• Teamwork and leadership: Guide a section of the kitchen, assist other cooks, and potentially lead kitchen staff.
• Quality control: Ensure the quality and consistency of meals and suggest areas for improvement.
• Multitasking: Be ready to perform various tasks, including cleaning the kitchen environment and washing dishes.
• Equipment operation: Operate a variety of kitchen equipment, such as grills, ovens, and fryers.