Senior Cook

Work tasks: Main Duties

• Prepare and cook a wide range of restaurant products, including savory and sweet dishes, baked products, pastries, dough products, fillings, sauces, soups, salads, desserts, and meat and fish dishes, according to established recipes and standards.
• Prepare, roll, stretch, layer, fill, and handle dough and ensure consistent taste, texture, portioning, appearance, and presentation of finished products.
• Organize and coordinate daily kitchen production, monitor product availability and workflow, adjust production when necessary, and maintain quality while minimizing waste.
• Prepare and maintain the customer display/service line, including baking semi-ready products, arranging products, and ensuring appropriate availability, replenishment, presentation, and cleanliness.
• Organize, coordinate, supervise, and control the daily operations of the restaurant-bakery, including customer service, kitchen and production activities, cleaning, storage, inventory, and overall operational readiness.
• Prepare and coordinate daily, weekly, and monthly operational plans, including staffing, production, inventory, cleaning, maintenance, and other recurring requirements.
• Monitor stock, ingredients, expiration dates, deliveries, inventory, write-offs, storage, and waste, and assist with ordering and stocktaking.
• Maintain and ensure compliance with food safety, hygiene, cleaning, allergen management, occupational safety, equipment, and workplace requirements.
• Guide, supervise, train, and support cooks and other assigned employees; provide instructions and feedback, assess their job performance, coordinate their work and priorities, and ensure assigned duties are properly and fully completed by assigned employees.
• Communicate and coordinate effectively with servers, cleaners, management, suppliers, contractors, and other service providers to support smooth kitchen and restaurant operations.
• Participate in and coordinate employee recruitment, including reviewing CVs and applications, communicating with candidates, conducting interviews, assessing candidates against position requirements, and supporting the selection of suitable employees.
• Prepare and coordinate employee schedules, breaks, replacements, and staff deployment, adjusting staffing according to workload, absences, and operational requirements.
• Monitor customer service and assist service staff when operationally necessary, particularly during busy periods, breaks, staff shortages, or absences.
• Complete and monitor required production, inventory, cleaning, temperature, write-off, operational, and other records, checklists, documents, and reports.
• Manage and participate in recipe implementation, menu and product development, testing, new-product introduction, and continuous improvement.
• Identify operational or employee-performance deficiencies, take appropriate corrective action within assigned authority, and report significant issues to the Manager.
• Take all appropriate actions and provide support the Manager in implementing operational decisions, procedures, standards, schedules, and plans and provide accurate information regarding restaurant operations.
• Where specifically authorized and assigned in writing by the Employer, assume designated operational and supervisory responsibilities during the Manager’s absence.

We offer:

• An opportunity to be part of a dynamic and innovative company with ambitious growth plans.
• A friendly and supportive professional international team with diverse experience that values each member’s contribution.
• Modern working conditions and professional-grade equipment.
• Competitive pay.
• Career opportunities and personal development.
• Affordable meals in our restaurant bakery.

Other requirements:

• Professional culinary education or vocational training in cooking, baking, pastry, catering, or a related field is preferred; equivalent substantial professional experience may also be considered.
• Strong practical culinary skills, including food preparation, cooking, baking, confectionary, dough preparation and handling, portioning, and product presentation.
• Experience with layered or filled dough products, pastries, or similar baked products is highly desirable.
• Ability to organize and coordinate daily kitchen production, prioritize tasks, manage high-volume periods, and maintain consistent product quality and availability.
• Previous experience guiding or supervising kitchen staff and coordinating work with service staff.
• Good knowledge of food safety, hygiene, allergen management, cleaning, storage, and occupational safety requirements.
• Experience with inventory, stock control, ordering, deliveries, stock rotation, write-offs, and waste control.
• Comfortable using POS, inventory systems, spreadsheets, email, and basic kitchen/production management software.
• Strong attention to detail, organization, leadership, communication, problem-solving, and ability to work effectively under pressure.
• Responsible, reliable, proactive, trustworthy, and committed to quality, cleanliness, teamwork, and customer satisfaction.

Option to work from home: No

Working load, shifts: 0.5 - 0.75