Line Cook

1. Food Preparation: Prepare and measure ingredients for menu items as per established recipes.Chop, slice, and dice vegetables, meat, and other food items.Handle and store food ingredients safely to maintain freshness and quality. 2. Cooking: Cook and grill menu items following specific cooking methods and techniques.Monitor food cooking temperatures and times to ensure food safety and quality.Adjust heat levels and cooking times as needed to achieve desired results. 3. Plating and Presentation: Assemble and plate dishes in an appealing and attractive manner.Garnish plates with appropriate condiments or garnishes.Ensure portion sizes and presentation meet the restaurant's standards. 4. Maintaining Kitchen Cleanliness: Keep workstations and kitchen equipment clean and well-organized.Adhere to food safety and sanitation guidelines and regulations.Properly dispose of waste and clean cooking utensils and surfaces. 5. Stock Management: Monitor and restock kitchen ingredients, supplies, and food items as necessary.Inform the head chef or supervisor of low stock levels. 6. Communication: Work collaboratively with other kitchen staff to ensure smooth service.Communicate effectively with the kitchen team and servers to ensure orders are prepared accurately and delivered promptly. 7. Quality Control: Taste and inspect food items for quality and consistency.Report any issues with food quality or equipment to the head chef or supervisor. 8. Adherence to Safety Regulations: Comply with all health and safety regulations, including handling hot surfaces and sharp knives with care.Follow safety protocols and guidelines to prevent accidents.
9. Another task assigned by the Manager.