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
