Line Cook duties will consist of assisting the Food & Beverage Manager/Chef and other kitchen personnel with their daily tasks. The line cook plays a key role in contributing to our client care and satisfaction.
Set up and stock kitchen stations with all necessary supplies.
Prep cooking of all raw foods for service e.g. chopping vegetables, butchering meat, preparing sauces.
Cook menu items in cooperation with the rest of the kitchen staff.
Answer, report and follow instructions of Chef.
Stock inventory appropriately.
Ensure that food comes out in high quality and in a timely fashion.
Comply with nutrition and sanitation regulations and safety standards.
Maintain a safe, hygienic and sanitary work environment.
Clean up kitchen, proper labeling, rotation and storage of leftover food.
Maintain a positive and professional attitude with management, co-workers and clientele at all times.
Prior catering and/or professional kitchen experience at the culinary level is important.
Understanding of various cooking methods, ingredients, equipment and procedures.
Accuracy and speed in executing all assigned tasks.
Other prerequisites of the job are good communication, organizational and presentation skills.