Line Cook

LINE COOK is in charge of preparing and cooking menu items in accordance with standards and recipes. Usually at a designated station in the kitchen, such as the grill, sauté, or fry station, they operate under the direction of the chef or sous chef. In addition to guaranteeing food safety and quality, their responsibilities also include prepping ingredients, cooking, and keeping a tidy and orderly workstation.

Line Cook Duties and Responsibilities
· Setting up workstations with all the needed ingredients and cooking equipment.
· Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat, etc.) Cooking food in various utensils or grills.
· Setting up workstations with all the needed ingredients and cooking equipment
· Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
· Check food while cooking to stir or turn
· Ensure a great presentation by dressing the dishes before they are served
· Keep a sanitized and orderly environment in the kitchen. Ensure all food and other items are stored properly and promptly dispatched
· Monitoring of minute requirements in food preparation
· Plan and execute menus in collaboration with other colleagues
· Ensure adequacy of supplies at all times
· Place orders promptly
· Manage ingredients that should be frequently available daily
· Follow the directions of the executive and sous chef
· Suggest new ways of presenting dishes
· Suggest new rules and procedures for optimizing the cooking process
· Give attention productivity of the kitchen, such as speed and food quality
· Ensure adherence to all relevant health, safety, and hygiene standards
· Collaborate with other colleagues and seniors