Key responsibilities of a lead cook:

• Supervising cooks:

  Assigning tasks to cooks on their station, monitoring their performance, and providing feedback and training.  

   

• Food preparation:

  Actively participating in cooking tasks, ensuring dishes are prepared according to recipes and quality standards.  

   

• Quality control:

  Inspecting ingredients, monitoring cooking times, and ensuring food is presented consistently and accurately.  

   

• Inventory management:

  Managing station inventory, ordering supplies as needed, and minimizing waste  

   

• Maintaining cleanliness:

  Ensuring the work area and equipment are kept clean and sanitized according to health regulations  

   

• Communication:

  Collaborating with other kitchen staff, including the head chef, to coordinate orders and address any issues  

   

• Shift management:

  Opening or closing the station, ensuring proper prep work is done, and managing the flow of orders during peak times  

   

Required skills for a lead cook:

• Strong culinary skills:   Proficient in various cooking techniques, including grilling, sautéing, roasting, and baking  

   

• Leadership abilities:   Ability to motivate and delegate tasks to other cooks  

   

• Attention to detail:   Ensuring food is prepared consistently and according to specifications  

   

• Time management:   Ability to work efficiently under pressure and meet service deadlines  

   

• Communication skills:   Clear communication with other kitchen staff and management  

   

• Food safety knowledge:   Understanding and adherence to food safety regulations