SENIOR COOK

Prepare, cook, and present food according to recipes and quality standards.

Ensure all dishes are prepared consistently and served on time.

Supervise and guide junior cooks, kitchen assistants, and trainees.

Assign daily kitchen tasks and monitor staff performance.

Maintain high standards of food hygiene, sanitation, and workplace safety.

Check the quality and freshness of ingredients before use.

Monitor food stock levels and assist with ordering and inventory control.

Minimize food waste through proper storage and portion control.

Ensure kitchen equipment is used safely and report any maintenance issues.

Assist the Head Chef or Sous Chef in menu planning and recipe development.

Train new employees on food preparation techniques and kitchen procedures.

Ensure compliance with health, safety, and food handling regulations.

Coordinate with service staff to ensure timely food delivery during busy periods.

Maintain a clean, organized, and efficient kitchen environment.

Handle customer feedback related to food quality when required.