Line Cook duties are but not limited to:
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Food Preparation: Prep food items for cooking, including washing, chopping, and portioning ingredients.
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Cooking: Prepare and cook meals according to established recipes and quality standards.
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Plating: Arrange food attractively on plates and ensure correct portion sizes.
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Sanitation: Maintain a clean and sanitized work area, including equipment, utensils, and surfaces.
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Inventory: Monitor and restock food supplies in the workstation.
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Collaboration: Work efficiently with other kitchen staff to ensure timely food delivery.
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Safety: Adhere to all food safety and hygiene regulations.
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Quality Control: Check the quality of food to ensure it meets freshness and safety standards.
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Equipment Maintenance: Clean and maintain kitchen equipment like grills, fryers, and stoves.
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End of Shift Clean-up: Sweeping, mopping, and wiping down all surfaces.