SENIOR COOK

A Senior Cook

prepares dishes according to established recipes, oversees daily kitchen operations, and mentors junior staff. They ensure food quality, proper inventory management, and strict compliance with health, safety, and hygiene standards.

Key Responsibilities

• Food Production: Prepare, cook, and present a variety of food items ensuring consistency, correct portion control, and timely service.
• Kitchen Management: Oversee daily back-of-house operations, organize workstations, and ensure workflow is smooth during busy services.
• Staff Supervision: Guide, train, and supervise junior cooks and commis staff on recipes, techniques, and safety protocols.
• Quality & Inventory Control: Monitor ingredient quality, handle stock rotation (FIFO), and assist with ordering kitchen supplies to maintain optimal inventory.
• Safety & Hygiene: Ensure the highest standards of cleanliness, workplace safety, and food hygiene. 

Requirements & Qualifications

Experience: Typically 3 to 5 years of culinary experience, specifically in the preparation of relevant cuisine (e.g., Asian, Western, or specific specialty). 

Certifications: WSQ Food Safety Course Level 3 (or equivalent local hygiene certification) is highly preferred. 

Skills: Strong knife skills, advanced cooking techniques, and the ability to multitask in high-pressure, fast-paced environments. 

Physical Demands: Stamina to stand for extended shifts, work rotating schedules (including weekends/public holidays), and lift heavy supplies.