Line Cook

Line Cook duties are but not limited to: •

Food Preparation:

Prep food items for cooking, including washing, chopping, and portioning ingredients. •

Cooking:

Prepare and cook meals according to established recipes and quality standards. •

Plating:

Arrange food attractively on plates and ensure correct portion sizes. •

Sanitation:

Maintain a clean and sanitized work area, including equipment, utensils, and surfaces. •

Inventory:

Monitor and restock food supplies in the workstation. •

Collaboration:

Work efficiently with other kitchen staff to ensure timely food delivery. •

Safety:

Adhere to all food safety and hygiene regulations. •

Quality Control:

Check the quality of food to ensure it meets freshness and safety standards. •

Equipment Maintenance:

Clean and maintain kitchen equipment like grills, fryers, and stoves. •

End of Shift Clean-up:

Sweeping, mopping, and wiping down all surfaces.