SENIOR COOK

Key Responsibilities

• Food Preparation & Cooking: Follow recipes and standards to prepare, season, and cook a variety of dishes while controlling portion sizes and minimizing waste. [1, 2, 3]
• Kitchen Operations: Manage daily mise en place (the preparation and organization of ingredients before cooking), set up stations, and ensure smooth workflow during busy service hours.
• Quality & Inventory Control: Check ingredient freshness, monitor stock levels, and inform management when supplies run low.
• Staff Supervision: Guide, train, and oversee junior cooks and kitchen helpers. [1, 2]
• Safety & Hygiene: Maintain strict compliance with food safety regulations, keeping workstations and equipment clean and sanitary.

Requirements & Qualifications

• Experience: 3 to 5 years of professional cooking experience in a restaurant, catering, or food service environment, with prior supervisory experience preferred.
• Knowledge: Strong understanding of food safety, sanitation practices, and culinary techniques.
• Skills: Good time management, organizational skills, and the ability to work under pressure in a fast-paced setting.
• Flexibility: Willingness to work rotating shifts, weekends, and public holidays.