LINE COOK

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, sauté, 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

Willing to work during weekends and public holidays.

Able to stand for a long period of time.

Assist other stations when needed