SENIOR COOK

Cook a variety of dishes following exact recipes, portion controls, and presentation standards. Kitchen Leadership: Supervise, train, and support junior cooks and kitchen assistants during daily operations. Quality and Safety Control: Check ingredient freshness, ensure proper food storage, and follow local food safety and hygiene regulations. Inventory Management: Monitor stock levels, minimize food waste, and help order kitchen supplies. Station Organization: Manage prep work (mise en place) and keep workstations and equipment clean and safe. [1, 2, 3]