Leading Cook

Full-time (40h a week) - Mon-Fri (various shifts) 

Reports To: Sous Chef 

The Leading Cook is responsible for preparing and cooking dishes in their section, adhering to hygiene and quality standards. He works as part of a team to ensure smooth service. He collaborate with the Sous Chef and the Head Chef to guarantee a menu that meets guests' expectations.

Essential Functions: 

Culinary production

-         Prepare dishes according to technical specifications and/or recipes

-         Ensure proper cooking temperatures

-         Ensure the quality of plating and presentation of dishes according to internal and client standards

-         Srictly adhere to internal and client food safety guidelines

-         Respect hygiene and safety procedures to maintain a clean and healthy work environment

-         Apply cleaning and disinfection procedures

Stock Management

-         Receive, check, and store goods in designated storage areas

-         Anticipate orders: report needs to the Manager

-         Minimize food loss and waste

-         Participate in inventory counts

-         Maintain the proper organization and upkeep of the premises (kitchen, storeroom), equipment, and workstation