The Line Cook reports to the Kitchen Manager and is responsible for preparing hot foods such as meats, fish, vegetables, and soups, including cooking, plating, and garnishing.
Activities include maintaining food safety standards, inspecting and rotating stock, ensuring proper food temperatures, and adhering to recipes and presentation guidelines. The role involves food prep, handling equipment, and supporting kitchen operations during busy periods.
Additional duties include assisting with menu planning, record-keeping, and food procurement. Candidates should have at least 2 years of kitchen experience, effective communication skills, and physical ability to stand and lift for extended periods.
Tools used encompass commercial kitchen appliances, knives, slicing machinery, and software for inventory and menu management.