SENIOR COOK

Key Responsibilities

• Culinary Excellence: Prepare, cook, and plate food according to recipes and station standards to ensure consistency and quality.
• Supervision & Training: Lead kitchen staff (cooks, assistants), providing training, guidance, and performance feedback.
• Operational Management: Oversee station setup, manage food inventory, check stock quality, and reduce waste.
• Hygiene & Safety: Maintain strict sanitation standards, ensuring compliance with food safety regulations.
• Menu & Prep: Assist with menu planning and prep ingredients (chopping, marination) for the shift.

Requirements

• Experience: Usually 3+ years in a professional kitchen environment.
• Education: Culinary certificate, Nitec, or equivalent culinary vocational training preferred.
• Skills: Strong cooking techniques, leadership skills, menu planning, and inventory management.
• Certifications: Often requires a food handler's certificate.

Key Competencies

• Leadership: Capable of supervising teams and managing shift operations.
• Teamwork: Ability to work efficiently in a high-pressure team environment.
• Multi-tasking: Efficiently manage multiple orders and kitchen tasks simultaneously.
• Safety Conscious: Thorough understanding of food safety and sanitation principles.