SENIOR COOK

Key Responsibilities Food Preparation:  Cook dishes to exact recipe standards, check ingredient freshness, and control portion sizes and presentation. Kitchen Operations:  Manage daily mise-en-place, monitor stock levels, and coordinate food orders during busy service hours. Team Guidance:  Train, supervise, and assign tasks to junior cooks and kitchen assistants. Hygiene and Safety:  Follow food safety regulations, keep workstations clean, and maintain safe equipment use.  Job Requirements Experience:  2 to 5 years of professional kitchen experience. Skills:  Strong knowledge of cooking methods, food safety standards, and team leadership. Certifications:  Valid food handler certification or culinary trade certificate where required. Physical Ability:  Able to work in high-volume, fast-paced environments and stand for long periods.