SENIOR COOK

CoreResponsibilities

• Food Preparation: Cooking complex menu items, checking seasoning, and plating dishes according to chef specifications.
• Kitchen Supervision: Overseeing junior cooks, assigning prep work, and ensuring the kitchen line runs smoothly during busy rushes.
• Quality & Portion Control: Inspecting ingredients for freshness and monitoring portion sizes to manage food costs.
• Inventory Management: Tracking stock levels, receiving ingredient deliveries, and alerting the chef when supplies run low.
• Sanitation & Safety: Enforcing strict food safety, cleanliness, and health department rules at all workstations.
• Station Setup: Organizing and restocking the cooking line before, during, and after service shifts.

KeyRequirements

• Culinary Experience: Usually 3 to 5 years of experience working as a line cook or station chef.
• Leadership: Ability to guide junior staff, delegate tasks, and maintain a calm workspace under high pressure.
• Technical Skill: Advanced knife skills, deep knowledge of various cooking techniques, and mastery of kitchen equipment.
• Physical Stamina: Endurance to stand for long shifts, lift heavy stock pots, and work in hot kitchen environments.