Line Cook

Job Description A Line Cook is responsible for a high level of consistent meals according to recipes and standards, always keeping a clean and sanitized work area and exhibiting impeccable food presentation and garnishing, leading to exceeding guest expectations and creating repeat business. Job Responsibilities

Set up stations and collect all necessary misenplais to prepare menu for service

Weigh and measure ingredients for cooking

Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items

Prepare sauces and garnishes for allocated station

Cover, date and correctly store all food items as per safe food-handling procedures

Inform chef in advance of likely shortages

Ensure the correct temperature of food

Taste all food items for quality before serving

Use food preparation tools in accordance with manufactures instructions

Close the kitchen correctly and follow the closing checklist for kitchen stations

Maintain an organized and sanitized work area at all times

Constantly use safe and hygienic food handling practices

Return dirty food preparation utensils to the appropriate areas

Assist staff with other duties as assigned by kitchen manager

Sanitize refrigerators and storerooms

Operate and maintain all kinds of kitchen appliances

Perform record keeping and reports generation duties

Order and take delivery of food and supplies

Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager

Maintain outstanding working relationships with staff, guests and supervisors

Performs other duties as assigned, requested or deemed necessary by management

Job Qualifications

High School graduate or equivalent vocational training

Strong written and verbal communication skills

Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.

Punctuality and reliable attendance.

Interpersonal skills and the ability to work well with co-workers and the public.

Proper food safety training and certification as described by law

Ability to lift 60 lbs and stand for long periods of time

High level of professionalism

Source: Hospitality Online