Senior cook directly supervises and coordinates activities of workers engaged in preparing and serving food. He/she oversees one or more sections/stations of the kitchen, such as pastry, butchery, fish, sauces, and vegetables. This includes preparing, cooking, plating and presenting dishes within his/her speciality. He/she manages and trains demi-chef de parties or commis working with him/her and helps the sous chef and head chef to develop new dishes and menus. He/she also monitors portion and waste control to maintain profit margins.