Line Cook

Responsibilities:•Food Preparation: Prepare and cook dishes according to recipes and standards. •Order Accuracy: Ensure all orders are prepared accurately and meet guest expectations. •Kitchen Maintenance: Maintain cleanliness and organization of the kitchen area. •Inventory Management: Monitor and manage kitchen inventory, restocking supplies as needed. •Guest Service: Collaborate with the front-of-house team to ensure a positive dining experience. •Quality Control: Ensure all food items are prepared to the highest quality standards. •Safety and Sanitation: Adhere to all safety and sanitation guidelines to maintain a safe working environment.Skills:•Culinary Skills: Proficiency in cooking techniques and food preparation. •Attention to Detail: Ensure accuracy in food preparation and presentation. •Teamwork and Multitasking: Ability to work well in a team and handle multiple tasks efficiently. •Time Management: Ability to manage time effectively to ensure timely preparation of dishes. •Communication Skills: Strong verbal communication abilities to coordinate with team members. •Problem-Solving Skills: Ability to handle kitchen challenges and solve problems quickly.Qualifications:•Education: Minimum of a Vocational Diploma, Short Course Certificate, College Degree, or equivalent in Culinary Arts or a related field. •Experience: Preferably 1-2 years of experience in a professional kitchen, with specific experience as a line cook.