Line Cook

The Line Cook in a fine dining restaurant is responsible for preparing high-quality dishes with precision, creativity, and consistency. This role requires a strong understanding of culinary techniques, attention to detail, and the ability to work efficiently in a high-pressure environment. The Line Cook will work closely with the kitchen team to ensure that each dish meets the restaurant's exacting standards and contributes to an exceptional dining experience for guests.

Key Responsibilities:

Food Preparation:
Prepare and cook menu items according to the restaurant's recipes and standards, ensuring accuracy, portion control, and presentation.
Handle various cooking techniques, including grilling, sautéing, roasting, and poaching, with a focus on precision and timing.
Ensure all ingredients are properly prepped, stored, and organized before service, maintaining a clean and efficient workstation.
Quality Control:
Monitor food quality throughout the preparation process, ensuring that all dishes meet the restaurant's high standards for taste, texture, and appearance.
Adjust seasoning, plating, and presentation as needed to align with the restaurant's style and guest expectations.
Assist in creating and refining new dishes, contributing to the development of the menu.
Kitchen Collaboration:
Work closely with the Executive Chef, Sous Chef, and other kitchen staff to coordinate the timing and delivery of dishes.
Communicate effectively with the kitchen team, ensuring smooth service during peak hours and special events.
Assist in training and mentoring junior kitchen staff, fostering a collaborative and professional work environment.
Sanitation & Safety:
Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices.
Maintain a clean and organized kitchen, including workstations, equipment, and storage areas.
Follow proper procedures for the safe operation of kitchen equipment, ensuring that all tools and appliances are used correctly and maintained regularly.
Inventory & Ordering:
Assist in managing inventory levels, ensuring that all ingredients are fresh, properly stored, and available for service.
Communicate with the Sous Chef or Executive Chef regarding any shortages, quality issues, or special orders needed for upcoming services.
Assist in receiving and inspecting deliveries to ensure that all products meet the restaurant's quality standards.
Compliance:
Follow all restaurant policies and procedures, including those related to food safety, cleanliness, and employee conduct.
Stay informed about changes in menu offerings, ingredient availability, and kitchen procedures, adapting quickly to any adjustments.
Guest Experience:
Work with the kitchen team to ensure that each dish is prepared and presented to the guest's satisfaction, contributing to a memorable fine dining experience.
Maintain a high level of professionalism and attention to detail, understanding the impact of your role on the overall guest experience.
Qualifications:

Proven experience as a line cook in a fine dining or upscale restaurant environment.
Strong knowledge of culinary techniques, kitchen equipment, and high-end ingredients.
Ability to work in a fast-paced, high-pressure environment while maintaining a calm and professional demeanor.
Excellent organizational skills and attention to detail.
Ability to follow recipes accurately and consistently while also demonstrating creativity and a passion for food.
Strong communication and teamwork skills, with the ability to collaborate effectively with kitchen staff and management.
Job Type: Full-time

Pay: From Php11,310.00 per month