LINE COOK

1. Food Preparation:

• Prepare and measure ingredients for menu items as per established recipes.
• Chop, slice, and dice vegetables, meat, and other food items.
• Handle and store food ingredients safely to maintain freshness and quality.

2. Cooking:

• Cook and grill menu items following specific cooking methods and techniques.
• Monitor food cooking temperatures and times to ensure food safety and quality.
• Adjust heat levels and cooking times as needed to achieve desired results.

3. Plating and Presentation:

• Assemble and plate dishes in an appealing and attractive manner.
• Garnish plates with appropriate condiments or garnishes.
• Ensure portion sizes and presentation meet the restaurant's standards.

4. Maintaining Kitchen Cleanliness:

• Keep workstations and kitchen equipment clean and well-organized.
• Adhere to food safety and sanitation guidelines and regulations.
• Properly dispose of waste and clean cooking utensils and surfaces.

5. Stock Management:

• Monitor and restock kitchen ingredients, supplies, and food items as necessary.
• Inform the head chef or supervisor of low stock levels.

6. Communication:

• Work collaboratively with other kitchen staff to ensure smooth service.
• Communicate effectively with the kitchen team and servers to ensure orders are prepared accurately and delivered promptly.

7. Quality Control:

• Taste and inspect food items for quality and consistency.
• Report any issues with food quality or equipment to the head chef or supervisor.

8. Adherence to Safety Regulations:

• Comply with all health and safety regulations, including handling hot surfaces and sharp knives with care.
• Follow safety protocols and guidelines to prevent accidents.

9. Another task assigned by the Manager.