SENIOR COOK

Responsibilities • Prepare, cook, and present dishes following approved recipes while ensuring consistency, freshness, portion control, and timely service. • Coordinate daily kitchen staff activities, train and mentor junior cooks. • Maintain strict hygiene and food safety standards in compliance with company policies and health regulations. • Plan daily food production, monitor inventory levels, assist with ordering/storing supplies, and minimize food waste. • Ensure proper operation, cleaning, and maintenance of kitchen tools and report any safety hazards or equipment faults immediately. Requirements • 3–5 years of experience as a Cook or Senior Cook in a catering, central kitchen, or food manufacturing setting. • Strong grasp of food preparation, cooking techniques, and overall kitchen operations. • Proven ability to supervise a kitchen team alongside strong communication, organizational, and time-management skills. • Physically fit and able to work shifts, weekends, and public holidays in a fast-paced environment under pressure. • Possess a Food Hygiene Certificate or relevant culinary qualification as an advantage.