Line Cook

Responsibilities:

• Food Preparation: Prepare and cook dishes according to recipes and standards.
• Order Accuracy: Ensure all orders are prepared accurately and meet guest expectations.
• Kitchen Maintenance: Maintain cleanliness and organization of the kitchen area.
• Inventory Management: Monitor and manage kitchen inventory, restocking supplies as needed.
• Guest Service: Collaborate with the front-of-house team to ensure a positive dining experience.
• Quality Control: Ensure all food items are prepared to the highest quality standards.
• Safety and Sanitation: Adhere to all safety and sanitation guidelines to maintain a safe working environment.

Skills:
• Culinary Skills: Proficiency in cooking techniques and food preparation.
• Attention to Detail: Ensure accuracy in food preparation and presentation.
• Teamwork and Multitasking: Ability to work well in a team and handle multiple tasks efficiently.
• Time Management: Ability to manage time effectively to ensure timely preparation of dishes.
• Communication Skills: Strong verbal communication abilities to coordinate with team members.
• Problem-Solving Skills: Ability to handle kitchen challenges and solve problems quickly.

Qualifications:

• Education: Minimum of a Vocational Diploma, Short Course Certificate, College Degree, or equivalent in Culinary Arts or a related field.
• Experience: Preferably 1-2 years of experience in a professional kitchen, with specific experience as a line cook.