Line Cook

To properly prepare all items required for the daily Menus and special events as instructed by the Sous Chef/Head Chef and to ensure that products are consistently prepared according to the highest possible standards.

Duties & Responsibilities:

• To follow the Head Chef instructions for Menu plans and daily preparations.
• Come up with new dishes (menu development) which appeal to the clients
• To ensure that products are consistently prepared according to the highest possible standards.
• Motivate and develop Kitchen team to ensure smooth functioning of the department and promote teamwork.
• Preparing basic salads and sauces as directed by the Head Chef
• To comply with the latest Health and Sanitation regulations at all times.
• To know the requirements of the Menus and to plan ahead for operational needs accordingly.
• To report work orders to the Head Chef when deficiencies are noted or when maintenance is required and to follow up on the work orders in a timely manner.
• Other responsibilities, as assigned, but not limited to the above.
• Inventory monitoring and purchasing
• Preparing specific food items and meal components at your station.
• Collaborating with the rest of the team to ensure high-quality food and service.
• Stocktaking and ordering supplies for your station.
• Improving your food preparation methods based on feedback.
• Assisting in other areas of the kitchen when required.
• Developing a cross-marketing strategy to increase profit, such as pairing drinks with the food served.
• Any matter which may affect the interests of the Restaurant should be brought to the attention of the Management.
• Maintain effective communication with all related departments to ensure smooth service delivery.
• Evaluate the performance of their team members and conduct a verbal and written performance evaluation after training, upon probationary, 2nd and 4th month appraisal, upon regularization and annually as needed. (Subject for approval of Head Chef)
• Conduct day-to-day training for trainees.
• In the absence of the Head chef, you are in charge of performing the Head chef duties and responsibilities.
• Other duties as assigned by the Superior.

Job Type: Full-time

Work Location: In person