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.