A Senior Cook

manages food prep at kitchen stations, preparing dishes, overseeing junior staff, ensuring quality/hygiene, and handling inventory/ordering

, acting as a key link between junior cooks and head chefs, requiring skill in various cooking methods, organization, and leadership in a fast-paced environment.

Key Responsibilities

• Food Preparation: Prepare ingredients, cook menu items, manage station setup/cleanup, and plate dishes beautifully.
• Staff Supervision: Guide, mentor, and monitor other cooks, ensuring consistent portioning and adherence to recipes.
• Quality & Safety: Enforce food safety, hygiene, temperature control, and proper storage (FIFO).
• Inventory & Ordering: Monitor stock levels, reorder supplies, and manage mise-en-place.
• Menu Support: Assist in developing specials and new dishes.
• Operations: Handle multiple orders, troubleshoot issues, and maintain clean, organized workstations. 

Essential Skills & Requirements

• Experience with diverse cooking techniques (e.g., Asian, Indian, Sous Vide).
• Ability to work in a fast-paced, high-pressure setting.
• Strong organizational, multitasking, and time-management skills.
• Excellent communication and leadership abilities.
• Physical stamina to stand for long shifts.
• Knowledge of workplace safety and hygiene standards.