SENIOR COOK

Responsibilities

1. Prepare, cook, and present dishes following approved recipes while ensuring consistency, freshness, portion control, and timely service.
2. Coordinate daily kitchen staff activities, train and mentor junior cooks.
3. Maintain strict hygiene and food safety standards in compliance with company policies and health regulations.
4. Plan daily food production, monitor inventory levels, assist with ordering/storing supplies, and minimize food waste.
5. Ensure proper operation, cleaning, and maintenance of kitchen tools and report any safety hazards or equipment faults immediately.

Requirements

1. 3–5 years of experience as a Cook or Senior Cook in a catering, central kitchen, or food manufacturing setting.
2. Strong grasp of food preparation, cooking techniques, and overall kitchen operations.
3. Proven ability to supervise a kitchen team alongside strong communication, organizational, and time-management skills.
4. Physically fit and able to work shifts, weekends, and public holidays in a fast-paced environment under pressure.
5. Possess a Food Hygiene Certificate or relevant culinary qualification as an advantage.