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.