Line Cook

Duties & Responsibilities:

1. Prepare and cook food items according to recipes, standards, and chef instructions.

2. Set up and break down the assigned station before and after each service period.

3. Ensure all mise en place is complete and organized prior to service.

4. Maintain food quality, proper portioning, and presentation standards.

5. Follow all food safety, hygiene, and sanitation procedures at all times.

6. Communicate effectively with the kitchen team to ensure timely order execution.

7. Assist in receiving, storing, and rotating food stock properly.

8. Keep the work area and equipment clean and organized throughout service.

9. Support other stations as needed during high-volume periods.

10. Perform any other duties as assigned by the Chef de Partie or Sous Chef.

Qualifications:

• High School graduate; with Technical Courses diploma or any related field
• With at least more 1-2 years of kitchen experience, proficient with knife handling and cooking methods.
• Experienced in food preparation, cooking techniques, station setup, food safety, recipe adherence and time management
• With strong communication skills, time management, multitasking abilities, and a willingness to work as a team under pressure