The Senior Cook takes account of stock levels and prepares the station before the start of each service. He/She manages food preparations and processes by food stations. He/She ensures that appropriate standards and hygiene are adhered to. He/She prepares and cooks a variety of foods and ensures that it is ready at the right time, in the right order. He/She ensures that utensils and work areas are clean and ready for the next shift. He/She manages the development and supervision of junior kitchen staff.
- 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 Indian 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.
