Senior cook

Senior Chef

Location: Five30 Cafe kedungu
Employment: Full-time
Salary: Based on experience, plus service charge
Reports to: Owner / Management

We are looking for a hands-on Senior Chef to lead daily kitchen operations and deliver consistently excellent food. You will take charge of service, support the kitchen team and maintain high standards of taste, presentation, cleanliness and organisation.

Responsibilities

• Lead preparation and service, ensuring every dish meets our agreed recipes, portion sizes and presentation standards.

• Taste and check food before and during service, correcting problems immediately.

• Organise daily prep, allocate tasks and ensure the kitchen is ready for each service.

• Train and supervise cooks and kitchen assistants, giving clear instructions and practical feedback.

• Maintain kitchen cleanliness, food hygiene, safe storage, labelling and stock rotation.

• Oversee ordering, deliveries and stock levels, keeping waste and food costs under control.

• Maintain recipe guides, prep lists and cleaning schedules so standards are consistent across shifts.

• Respond constructively to guest feedback and prevent recurring issues.

• Communicate staffing, equipment and supply problems promptly to management.

• Support menu improvements and specials while maintaining reliable delivery of the core menu.

Experience and skills

• Previous experience as a Senior Chef, Sous Chef or experienced Chef de Partie ready to lead a small kitchen.

• Strong practical cooking skills, including roasting meats, preparing sauces and coordinating multiple dishes during busy service.

• Ability to lead calmly, organise workloads and hold the team accountable.

• Good understanding of food hygiene, portion control, stock management and waste reduction.

• Reliable attendance, clear communication and a hands-on approach.

• Experience with Western food and traditional Sunday roasts is an advantage.

• Availability to work weekends, including Sunday service.

What success looks like

• Food leaves the kitchen consistently well cooked, correctly portioned and attractively presented.

• Service runs smoothly, with organised preparation and clear responsibilities.

• The kitchen remains clean, safe and well stocked.

• Problems are addressed promptly, and guest feedback leads to lasting improvements.

• The team can deliver agreed standards without management needing to supervise every service.