Line Cook

Responsibilities

• Responsible for specific aspects of food handling and preparation.
• The Line cook is the person in charge of the station assigned by his supervisor/manager.
• Adhere to sanitation practices.
• Responsible for the day-to-day operation of their respective work station.
• Must have good interpersonal skills to work on a team and good self-motivation and discipline.
• Worked on cooking processes such as respect of recipes, organization and cleanliness of assigned working station.
• Organize and prepare menu items to open on time.
• Responsible for the entire set-up and mise en place for assigned station.
• Ensure the freshness and quality of all food products.
• Cook menu items with speed and efficiency.
• Must be proficient at assigned workstation for assigned restaurant.
• Must be available to work any station as business levels require.
• Responsible for the freshness and quality of all food products on the line, including proper rotation of all food items in workstation mise en place and kitchen.
• Must have knowledge of degrees of doneness of meats.
• Expedite service period as needed to ensure smooth and seamless operation for respective and assigned station.
• Responsible of maintaining ticket times based on management expectations.
• Checks final product from station before it is delivered to the customer to ensure proper preparation, plating and presentation.
• Maintain a workstation that is neat, safe and clean by utilizing proper handling and storage procedures of station mise en place.
• Monitor sanitation practices to ensure that standards and regulations are followed.
• Aid in banquet preparation and pickups when requested by management.
• Produce the finest quality product on a consistent basis.
• Be familiar with all menu items from respective restaurant and its ingredients.
• Other duties as assigned.