MAIN SCOPE AND PURPOSE:
Preparing and cooking food in a specific station, cleaning the preparation area and making sure that the kitchen has stocked.
The Line Cook is responsible for preparing food using recipes and menu items created by the Head Chef for customers. Helps devise new methods of cooking and new menu items. Streamlines work from the back of house to front of house.
The Role:
Hygiene & Cleaning duties: Perform regular cleaning activities to the highest standard. Maintain excellent personal and workplace hygiene.
Inventory and stocking: Monitor and make inventory and report on kitchen items that need reordering.
Cooking: Ensure food orders are prepared correctly and delivered in a timely, consistent, quality, presentable & safe manner. Ensure mise en place is prepared for the day of service, as well as all stocking is done correctly. Flexibility to adapt dishes according to customer needs. Ensuring a safe and clean work environment.
Internal Working Relationships: You will be working directly with the kitchen team to ensure timely turnaround of food orders.
Main duties and responsibilities:
Fill up the positions of the absent team members and complete their duties
Ability to deal with and correctly respond to customer complaints
Maintain and replenish stock levels by placing timely orders
Must attend all scheduled training and development sessions
Prepares food items by cutting, chopping, mixing and preparing sauces.
Assist the Head Chef if they require help
Be informed about the menu items and their ingredients and preparation times
Handing over shift in a clean, completed, and organized manner
Maintain personal hygiene and grooming standards
Preparation of ordered items in a timely manner
Follow and apply procedures, lessons, and information learned during training
Maintain consistent and excellent standard of cleanliness in all aspects of the kitchen
Clean all the equipment that is used in the kitchen
Perform all the tasks in the kitchen as required
Train any new team members of the kitchen team regarding the work culture of the kitchen
Perform regular cleaning duties
Flexibility to adapt the menu according to customer preferences and allergy requirements
Sets up and stocks food items and other necessary supplies.
Report to the Head Chef
Prep the kitchen before the Head Chef arrive to cook
Not divulge any information about the kitchen to any outsiders
Performing regular control and maintenance of Mise- en- place for smooth operation
Cooks food items by grilling, frying, sauteing and other cooking methods to specified recipes and standards.
