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.