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