Line Cook

Duties and Responsibilities:
1. Ensuring the preparation station and the kitchen are set up and stocked.
2. Preparing simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.
3. Reporting to the executive chef and following instructions.
4. Making sure food preparation and storage areas meet health and safety standards.
5. Cleaning prep areas and taking care of leftovers.
6. Stocking inventory and supplies.
7. Cooking menu items with the support of the kitchen staff.

Qualifications, Skills and Experience:

1. High school diploma or equivalent qualification.
2. With at least 6 months in the same field.
3. In-depth knowledge of restaurant best practices and cooking methods.
4. Excellent communication and organizational skills.
5. Aptitude for multi-tasking.
6. Must be able to work cooperatively and efficiently in a team.