A Senior Cook

prepares, cooks, and presents high-quality food, often leading junior staff, managing a specific kitchen station (

), ensuring strict food safety and hygiene, handling inventory, and contributing to menu consistency and improvement, requiring strong cooking skills, leadership, and ability to work in a fast-paced environment

.

Key Responsibilities

• Food Preparation & Cooking: Prepare ingredients (wash, chop, measure), cook dishes according to recipes, manage portion control, and plate for presentation.
• Station Management: Set up, stock, and maintain cleanliness of their assigned workstation (pantry, grill, etc.).
• Staff Leadership: Supervise, train, and guide junior cooks and kitchen assistants.
• Quality & Hygiene: Uphold food safety (HACCP/WSQ), sanitation standards, and consistent food quality.
• Inventory & Stock: Monitor stock levels, receive deliveries, manage rotation, and reorder supplies.
• Menu Input: Suggest ideas for specials, seasonal dishes, and contribute to menu development.
• Operations: Handle multiple orders, coordinate with waitstaff, and maintain smooth kitchen flow during service. 

Typical Skills & Qualifications

• Proven experience as a cook, often with advanced culinary techniques.
• Strong knowledge of food safety, hygiene, and kitchen equipment.
• Excellent time management, multitasking, and prioritization skills.
• Leadership, communication, and teamwork abilities.
• Ability to work under pressure in hot, noisy environments and stand for long shifts.