A Senior Cook
manages food prep at kitchen stations, preparing dishes, overseeing junior staff, ensuring quality/hygiene, and handling inventory/ordering
, acting as a key link between junior cooks and head chefs, requiring skill in various cooking methods, organization, and leadership in a fast-paced environment.
Key Responsibilities
- Food Preparation: Prepare ingredients, cook menu items, manage station setup/cleanup, and plate dishes beautifully.
- Staff Supervision: Guide, mentor, and monitor other cooks, ensuring consistent portioning and adherence to recipes.
- Quality & Safety: Enforce food safety, hygiene, temperature control, and proper storage (FIFO).
- Inventory & Ordering: Monitor stock levels, reorder supplies, and manage mise-en-place.
- Menu Support: Assist in developing specials and new dishes.
- Operations: Handle multiple orders, troubleshoot issues, and maintain clean, organized workstations.
Essential Skills & Requirements
- Experience with diverse cooking techniques (e.g., Asian, Indian, Sous Vide).
- Ability to work in a fast-paced, high-pressure setting.
- Strong organizational, multitasking, and time-management skills.
- Excellent communication and leadership abilities.
- Physical stamina to stand for long shifts.
- Knowledge of workplace safety and hygiene standards.
