SENIOR COOK

Key Responsibilities

• Food Preparation & Cooking: Cook menu items accurately by following recipes, portion sizes, and presentation standards.
• Station Management: Organize the workstation, handle advanced cooking techniques, and manage mise en place before service.
• Staff Supervision: Guide, train, and support junior cooks and kitchen assistants.
• Quality & Safety Control: Check ingredient freshness, maintain clean work areas, and adhere strictly to health and safety rules.
• Inventory Support: Monitor stock levels and assist with ordering supplies or equipment.

Job Requirements

Experience: 2 to 5 years of professional kitchen experience in restaurants, catering, or hotel operations.

Certifications: Valid Food Hygiene Certificate or formal culinary training.

Skills: Strong knowledge of culinary techniques, time management, and team leadership.

Physical Fitness: Ability to work in a fast-paced environment, handle high heat, and stand for long shifts.