Line Cook

Key Responsibilities

• Prepare and portion ingredients according to standard recipes.

• Cook and assemble menu items accurately and within required service times.

• Ensure proper food quality, portioning, and presentation.

• Complete mise en place and prepare assigned kitchen stations.

• Follow food safety, sanitation, and hygiene standards.

• Maintain clean, organized, and well-stocked workstations.

• Store food properly and monitor food temperatures to prevent contamination and spoilage.

• Assist with receiving deliveries, monitoring inventory, and applying FIFO procedures.

• Minimize food waste and use ingredients efficiently.

• Coordinate with kitchen and service staff for smooth operations.

• Report equipment concerns and stock shortages to supervisors.

• Follow instructions and assist team members during busy periods.

• Maintain a professional and positive attitude at work.

Qualifications

• High school graduate; culinary or vocational training is an advantage.

• Previous experience in a kitchen, restaurant, or food service role is preferred

• Basic knowledge of food preparation, cooking techniques, and kitchen equipment.

• Familiarity with food safety and sanitation practices.

• Ability to work in a fast-paced environment and under pressure.

• Willing to work shifting schedules, weekends, and holidays.