1. Food Preparation
- Prepare ingredients before service (mise en place)
- Chop vegetables, portion meat, and prepare sauces
- Marinate proteins and prepare ingredients for cooking
- Follow recipe measurements and preparation methods
- Ensure ingredients are fresh and stored correctly
2. Cooking and Plating
- Cook menu items according to recipes and kitchen standards
- Manage a specific station (grill, fryer, wok, saut, etc.)
- Ensure consistency in taste, temperature, and presentation
- Plate dishes neatly according to restaurant standards
- Coordinate with other cooks so orders are served together
3. Kitchen Organization and Cleanliness
- Keep the workstation clean and organized
- Follow food safety and hygiene standards
- Wash and sanitize equipment and surfaces
- Dispose of waste properly
- Store ingredients properly and label items when necessary
4. Inventory and Stock Control
- Monitor ingredient levels during service
- Inform the chef or supervisor when items are running low
- Follow FIFO (First In, First Out) for ingredient rotation
- Assist with receiving and storing deliveries
5. Teamwork and Communication
- Communicate clearly with chefs and kitchen staff during service
- Follow instructions from the Head Chef or Sous Chef
- Work efficiently under pressure during busy periods
- Assist other stations when needed
Common Line Cook Stations
Depending on the kitchen setup, line cooks may work at different stations such as:
- Grill station
- Fryer station
- Wok station
- Salad or cold station
- Sauce or saut station
Key Skills for a Line Cook
Knife skills
Speed and efficiency
Ability to multitask during peak service
Attention to detail
Knowledge of food safety practices
Strong teamwork and communication
