Description

Experience Required: 3 to 5 years in a commercial kitchen environment, as supervisory or senior cook capacity. Reports To: Head Chef or Kitchen Manager Key Responsibilities * Team Leadership: Supervise, train, and mentor line cooks, prep cooks, and kitchen porters. Lead daily shift briefings and delegate station tasks. * Operations & Service: Oversee food production and prep work during peak service hours. Ensure speed, precision, and consistency of all outgoing dishes. * Quality & Safety Compliance: Enforce strict hygiene, sanitation, and food safety regulations (such as HACCP or local health codes). Monitor food temperatures, freshness, and presentation standards. * Inventory & Stock Management: Track inventory levels, conduct stock counts, and rotate food stock properly to minimize waste. Assist with ordering supplies and checking deliveries. * Cost & Waste Control: Help manage portion control and batch preparation to stay within operational budgets. Qualifications & Requirements * Experience: 3 to 5 years of hands-on culinary experience in a fast-paced restaurant, hotel, or catering environment. * Certifications: Valid Food Safety & Hygiene certification (e.g., Level 2/3 or ServSafe Manager). * Skills: Strong knowledge of cooking methods, kitchen equipment, and food allergen protocols. Excellent communication and time-management abilities