SENIOR COOK

Key Responsibilities

• Food Preparation:Prepare and cook a variety of food items, following establishment recipes and menus.
• Ingredient Management:Prepare ingredients by washing, chopping, and seasoning, and ensure proper storage and inventory.
• Kitchen Operations:Manage a specific kitchen workstation, directing the preparation and plating of dishes.
• Food Safety and Hygiene:Adhere to all food health, safety, and hygiene standards to prevent contamination and ensure safe food handling.
• Staff Supervision and Training:Guide and support junior cooks, assisting them in their duties and promoting a team-oriented environment.
• Quality Control:Maintain the quality and consistency of meals, working to ensure customer satisfaction.
• Kitchen Maintenance:Keep the kitchen and equipment clean, ensuring smooth operations in a fast-paced setting.
• Continuous Improvement:Identify and suggest areas for improvement within the workstation and the overall kitchen.

Essential Skills

• Proficiency in various cooking methods and techniques.
• Strong teamwork and leadership skills.
• Excellent knowledge of food safety and hygiene practices.
• Ability to work effectively in a fast-paced environment.
• Experience in managing kitchen staff and operations.