Line Cook

Key Responsibilities:

1. Food Preparation and Cooking:
Prepare and cook menu items, including sushi, sashimi, tempura, ramen, and other traditional Japanese dishes.
Follow precise recipes, portion sizes, and presentation guidelines to ensure consistent quality and authenticity.
Set up and stock stations with necessary supplies and ingredients before service begins.
Ensure that all food is prepared in a timely and efficient manner, adhering to the restaurant’s standards.

2. Station Management:
Work on different kitchen stations (grill, fryer, sushi bar, etc.) as needed, mastering the techniques for each.
Maintain cleanliness and organization of assigned station, ensuring proper setup for the next shift.
Monitor food storage areas to ensure freshness, quality, and food safety.
Coordinate with other kitchen staff to ensure smooth operation during service hours.

3. Quality Control:
Taste and inspect dishes before they are served to ensure flavor, texture, and presentation meet the restaurant’s standards.
Ensure proper cooking times and temperatures are followed, and avoid overcooking or undercooking food.
Keep an eye on portion control to minimize food waste and ensure consistency in serving sizes.

4. Health and Safety Compliance:
Follow food safety and sanitation procedures, ensuring all food is handled safely and prepared in a clean environment.
Properly store and label food items, monitoring their expiration dates to avoid spoilage.
Maintain cleanliness and organization of kitchen equipment, utensils, and work areas.
Use kitchen equipment safely and report any malfunctions or damage to management.

5. Collaboration and Teamwork:
Work closely with the head chef, sous chef, and other kitchen staff to ensure coordinated and efficient service.
Assist in food prep work, such as chopping vegetables, preparing sauces, or marinating meats, as needed.
Help train junior kitchen staff or new hires in basic food preparation and cooking techniques.
Communicate effectively with servers and front-of-house staff to ensure that special requests or dietary restrictions are met.

6. Inventory and Supplies:
Assist in monitoring food inventory levels, reporting shortages, and ensuring that stations are stocked appropriately.
Help with receiving and storing food deliveries, ensuring proper storage methods are followed to maintain freshness.