The Line Cook is responsible for preparing and cooking dishes, ensuring quality, presentation, and timely service.
They must maintain a clean and organized workstation while adhering to food safety and sanitation standard.
JOB DUTIES AND RESPONSIBILITIES
• Prepare and cook hot dishes according to the restaurant's recipes and standards
• Completes the Station Training and passed all required examinations
• Responsible for the daily operations in the kitchen.
• Prepares, cooks and plates food items according to standard set by the company
• Maintains clean and sanitary working stations
• Stocks and maintain sufficient levels of food products at line stations to assure a smooth service period
• Adheres to food safety standards and maintains proper hygiene.
• Checks and maintains storage area’s cleanliness.
• Requisition of stocks based on inventory and par stock levels
• Knowledgeable and complies with the Company’s standards on food portioning, cooking methods, quality standards, kitchen recipes, proper policies and procedures.
• Handles, stores and rotates products properly
• Performs other work-related tasks assigned by Superiors.