Line Cook

LINE COOK

JOB TITLE: LINE COOK

 KEY DUTIES AND RESPONSIBILITIES:

 Planning and Organisation

• Perform inventory checks on food items and other necessary supplies, including Identifying food spoilage and expiration dates so that food items can be removed from inventory, and complete restock lists
• Assist in storage, stocking and goods requisitioning process.
• Assist in stock check.
• Prepare work areas for the arrival of new food items or shipments of new supplies
• Ensure quality and freshness of ingredients and products
• Prepare / organise food items for cooking, as required.
• Perform portion control and minimize waste to keep cost within forecasted range
• Cook food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
• Ensure that all dishes are prepared in a timely manner by restocking ingredients at work station and meeting prep times to ensure smooth delivery
• Ensure excellent quality throughout the meal offerings.
• Plate prepared foods based on Head Chef’s guidance
• Guide and motivate assistants to work more efficiently
• Maintain a clean and orderly work station area, including kitchen equipment, tables, and shelves
• Sterilize all utensils, instruments, and equipment used.
• Comply with food sanitation requirements by properly handling food and ensuring correct storage, as well as applicable health, and personal hygiene standards
• Clean and sanitize cooking surfaces at the end of the shift.Ensure that the kitchen operation procedures are followed
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to Head Chef immediately.
• Communicate with wait staff to ensure that special requests and food allergy considerations are met.

Any other related duties as may be assigned from time to time.

 REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:

• Up-to-date knowledge of culinary trends and techniques.
• Excellent culinary skills.
• Sound knowledge of food safety regulations.
• Excellent interpersonal and communication skills, both oral and written.
• Highly customer service oriented.
• Strong problem solving and organizational skills.
• The ability to work under pressure, and stand for long periods of time.
• High standards of personal presentation.
• Accuracy and speed in executing tasks
• Initiative and excellent time-management skills.
• Ability to work well in a team

 QUALIFICATIONS AND EXPERIENCE:

• At least one year’s experience as a line cook, restaurant cook, or prep cook
• Certificate in Culinary Arts preferred
• Experience with various cooking methods and procedures
• Familiar with industry best practices

 Any equivalent combination of qualifications, experience and skills may also be accepted.

 CERTIFICATES, LICENSES, REGISTRATIONS:

• Valid Food Hygiene certificate