A Senior CooK manages daily kitchen operations, prepares advanced dishes to specification, and supervises junior kitchen staff . Responsibilities include maintaining strict hygiene standards, controlling inventory, and minimizing food waste. Key Responsibilities 1. Food Preparation & Cooking Prepare, cook, and plate high-quality dishes according to established recipes and standard operating procedures (SOPs). Set up
mise-en-place
(prepping ingredients and tools) before the start of each service. Demonstrate advanced culinary techniques and ensure consistent taste and presentation. 2. Kitchen Operations & Leadership Oversee daily station operations, supervising junior staff, and coordinating service during busy periods. Ensure proper portion control and timely food production. Hygiene & Safety Compliance Uphold strict health regulations, cleaning schedules, and food safety protocols. Ensure proper storage, handling, and rotation of food supplies to prevent contamination.