Lead Cook

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 

More detail about Arlo Hotel DC, please visit https://culinaryagents.com/entities/710168-Arlo-Hotel-DC

Source ⇲