Senior Cook

RESPONSIBILITIES: Prepare, cook, and present food according to approved recipes and quality standards. Supervise and guide cooks, assistant cooks, and kitchen helpers during food preparation and service. Ensure all food is prepared safely, hygienically, and in compliance with food safety regulations and company standards. Monitor food quality, taste, portion sizes, and presentation before serving. Plan daily food preparation and coordinate with the kitchen team to ensure timely service. Monitor inventory levels and assist in ordering food supplies and kitchen ingredients. Ensure proper storage, labeling, and rotation of food items using FIFO principles. Maintain cleanliness and sanitation of the kitchen, equipment, and workstations. Train new kitchen staff on food preparation techniques, safety procedures, and standard operating procedures (SOPs). Minimize food waste and support cost control initiatives. Report equipment faults, maintenance issues, and supply shortages to management. Assist in menu planning and recipe development. Ensure compliance with company policies, health regulations, and hygiene standards. Perform other kitchen-related duties assigned by the Head Chef or management. REQUIREMENTS: Cook or Senior Cook in a restaurant, hotel, catering company, or other Food & Beverage establishment. Strong knowledge of food preparation, cooking techniques, and menu planning. Good understanding of food safety, hygiene, HACCP, and sanitation standards. Ability to supervise, train, and guide junior kitchen staff. Excellent organizational and time management skills. Ability to work efficiently in a fast-paced kitchen environment. Strong communication and teamwork skills. Knowledge of inventory control, food storage, and stock rotation (FIFO). Ability to operate kitchen equipment safely and efficiently. Physical stamina to stand for long periods and lift moderate weights. Flexible to work shifts, weekends, and public holidays as required.