SENIOR COOK

Key Responsibilities

• Food Preparation & Cooking: Prepare and cook menu items according to recipes, ensuring quality, consistency, presentation, and proper portion control.
• Staff Supervision: Guide and train junior kitchen staff, delegate tasks, and ensure adherence to standards.
• Hygiene & Safety: Maintain cleanliness of workstations, equipment, and adherence to health, safety, and sanitation guidelines.
• Inventory Management: Monitor stock levels, manage ordering, and ensure proper rotation and storage of ingredients.
• Station Management: Set up, stock, and clean cooking stations (pantry, grill, sauté) before and after shifts.
• Menu Development: Suggest new dishes and seasonal specials.
• Operational Support: Assist the Head Chef/Sous Chef, manage food flow during service, and handle multiple orders simultaneously. 

Key Skills & Requirements

• Strong knowledge of cooking techniques, recipes, and food safety.
• Ability to work in a fast-paced environment and multitask.
• Leadership, communication, and teamwork skills.
• Physical endurance for standing and lifting.
• Experience in a similar role; culinary certification is a plus.