Senior Cook

Key Responsibilities

• Prepare and cook menu items according to recipes and quality standards.
• Supervise and guide cooks, kitchen assistants, and other junior kitchen staff.
• Ensure food is prepared, portioned, and presented consistently.
• Monitor food quality, freshness, and taste before service.
• Maintain high standards of food hygiene, sanitation, and workplace safety.
• Ensure compliance with local food safety regulations and HACCP procedures.
• Assist in planning menus and developing new dishes.
• Monitor inventory levels and inform management of stock shortages.
• Receive, inspect, and properly store food deliveries.
• Minimize food waste through proper storage, portion control, and inventory management.
• Operate and maintain kitchen equipment safely and report any maintenance issues.
• Coordinate with the head chef and service staff to ensure timely meal preparation.
• Train new kitchen employees on food preparation techniques and kitchen procedures.
• Ensure the kitchen remains clean, organized, and ready for service.
• Assist with scheduling and delegating daily kitchen tasks when required.

Qualifications

• 3–5 years of professional cooking experience, with supervisory experience preferred.
• Strong knowledge of food preparation, cooking methods, and kitchen operations.
• Knowledge of food safety, sanitation, and HACCP standards.
• Leadership and team management skills.
• Ability to work under pressure in a fast-paced environment.
• Good communication and organizational skills.
• Flexibility to work weekends, holidays, and rotating shifts.

Skills

• Culinary expertise
• Leadership and team supervision
• Time management
• Food safety and hygiene
• Multitasking
• Communication skills
• Ability to maintain consistent food quality