Line Cook

MAIN SCOPE AND PURPOSE:

The Line Cook is responsible for preparing food using recipes and menu items created by the Head Chef for customers. Helps devise new methods of cooking and new menu items. Streamlines work from the back of house to front of house.

Preparing and cooking food in a specific station, cleaning the preparation area and making sure that the kitchen has stocked.

The Role:

Cooking:

Ensure food orders are prepared correctly and delivered in a timely, consistent, quality, presentable & safe manner. Ensure mise en place is prepared for the day of service, as well as all stocking is done correctly. Flexibility to adapt dishes according to customer needs. Ensuring a safe and clean work environment.

Hygiene & Cleaning duties:

Perform regular cleaning activities to the highest standard. Maintain excellent personal and workplace hygiene.

Inventory and stocking:

Monitor and make inventory and report on kitchen items that need reordering.

Internal Working Relationships: You will be working directly with the kitchen team to ensure timely turnaround of food orders.

Main duties and responsibilities:

• Sets up and stocks food items and other necessary supplies.
• Prepares food items by cutting, chopping, mixing and preparing sauces.
• Cooks food items by grilling, frying, sauteing and other cooking methods to specified recipes and standards.
• Preparation of ordered items in a timely manner
• Flexibility to adapt the menu according to customer preferences and allergy requirements
• Maintain consistent and excellent standard of cleanliness in all aspects of the kitchen

• Perform regular cleaning duties
• Performing regular control and maintenance of Mise-en-place for smooth operation

• Perform all the tasks in the kitchen as required
• Prep the kitchen before the Head Chef arrive to cook
• Assist the Head Chef if they require help
• Fill up the positions of the absent team members and complete their duties
• Report to the Head Chef
• Train any new team members of the kitchen team regarding the work culture of the kitchen
• Clean all the equipment that is used in the kitchen
• Not divulge any information about the kitchen to any outsiders
• Handing over shift in a clean, completed, and organized manner
• Be informed about the menu items and their ingredients and preparation times
• Maintain and replenish stock levels by placing timely orders
• Maintain personal hygiene and grooming standards
• Ability to deal with and correctly respond to customer complaints
• Must attend all scheduled training and development sessions
• Follow and apply procedures, lessons, and information learned during training