LINE COOK

Responsibilities

Set up and stock the preparation station and kitchen to ensure smooth meal preparation

Prepare simple dish components by chopping vegetables, cutting meat, and making sauces according to menu specifications

Follow instructions from the Head Chef and report progress regularly to ensure alignment with kitchen standards

Maintain food preparation and storage areas to comply with health and safety standards

Clean preparation areas thoroughly and manage leftover food responsibly to maintain hygiene and reduce waste

Stock inventory and supplies accurately to support uninterrupted kitchen operations

Communicate clearly and coordinate tasks effectively with team members to enhance kitchen efficiency

Requirements

Minimum of 3 years’ experience in the food and beverage industry

In-depth knowledge of restaurant best practices and cooking methods

Ability to work cooperatively and efficiently in a team