Before the start of each service period, a Senior Cook checks the stock of food supplies and prepares the workstation. Duties include preparing and cooking a variety of dishes; serving the dishes on time and in the right order; ensuring health, hygiene and safety standards are adhered to; and making sure utensils and work areas are clean and ready for the next shift. The Cook is also expected to supervise junior kitchen staff and manage their development.
- Demonstrate advanced Asian preparation and techniques
- Demonstrate sous vide method (of cooking in which food is vacuum-sealed in a plastic pouch and then placed in a water bath or steam environment)
- Establish relationships for customer confidence
- Facilitate effective communication and engagement at the workplace
- Facilitate effective work teams
- Grind wet flour
- Identify meat and seafood, and their fabrication and utilisation in culinary
- Maintain workplace safety and health policies and procedures
- Manage productivity improvement
- Prepare Indian rice dishes
- Prepare basic Chinese dessert
- Prepare basic Malay desserts
- Prepare pre-mix, frozen and bake-off products
- Solve problems and make decisions at supervisory level
- Supervise quality procedures
- Understand Asian food culture and techniques
