senior cook

Core Responsibilities

• Station Management: Set up and manage daily food production, mise en place, and station readiness before and during service.
• Cooking & Quality Control: Prepare and cook menu items strictly to recipe, presentation, portion, and timing standards.
• Team Guidance: Supervise, train, and assist junior cooks, commis, and kitchen assistants.
• Operations Support: Assist the Head Chef or Sous Chef with daily operations, step up to run the line when needed, and help plan production schedules.
• Inventory & Cost Control: Monitor stock levels, handle deliveries, apply First-In, First-Out (FIFO) rotation, and help minimize food waste.
• Safety & Hygiene: Ensure strict compliance with food safety regulations, kitchen sanitation, and workplace health standards (e.g., SFA / Basic Food Hygiene certification).

Key Requirements & Qualifications

Experience: Typically 1 to 3+ years of hands-on cooking experience in a restaurant, hotel, or commercial kitchen environment, with some experience leading a station.

Certifications: Valid Basic Food Hygiene Certificate / Food Safety Course Level 1 (or higher).

Technical Skills: Strong knife skills, mastery of core cooking methods, equipment handling, and portion control.

Soft Skills: Ability to work under pressure in a fast-paced environment, good organizational skills, reliability, and team leadership.