Senior Cook

CoreResponsibilities Food Preparation : Cooking complex menu items, checking seasoning, and plating dishes according to chef specifications. Kitchen Supervision : Overseeing junior cooks, assigning prep work, and ensuring the kitchen line runs smoothly during busy rushes. Quality & Portion Control : Inspecting ingredients for freshness and monitoring portion sizes to manage food costs. Inventory Management : Tracking stock levels, receiving ingredient deliveries, and alerting the chef when supplies run low. Sanitation & Safety : Enforcing strict food safety, cleanliness, and health department rules at all workstations. Station Setup : Organizing and restocking the cooking line before, during, and after service shifts. KeyRequirements Culinary Experience : Usually 3 to 5 years of experience working as a line cook or station chef. Leadership : Ability to guide junior staff, delegate tasks, and maintain a calm workspace under high pressure. Technical Skill : Advanced knife skills, deep knowledge of various cooking techniques, and mastery of kitchen equipment. Physical Stamina : Endurance to stand for long shifts, lift heavy stock pots, and work in hot kitchen environments.