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.