Line Cook

Job Summary

The Line Cook is responsible for preparing, cooking, and plating food according to approved recipes, portion standards, and quality requirements. The position ensures timely and consistent food preparation, maintains cleanliness and sanitation in the assigned kitchen station, follows food safety procedures, and supports the kitchen team in delivering quality meals and efficient restaurant service.

Key Responsibilities

• Prepare and cook food items according to approved recipes, menu specifications, and established quality standards.
• Ensure proper food portioning, plating, presentation, and consistency for every order.
• Prepare ingredients and perform mise en place before service to ensure efficient kitchen operations.
• Ensure timely and accurate preparation of food orders during regular and peak service periods.
• Maintain the cleanliness, sanitation, and organization of the assigned kitchen station, tools, and equipment.
• Follow proper food handling, storage, labeling, temperature control, and stock rotation procedures.
• Monitor ingredient availability and report shortages, spoilage, and replenishment requirements to the immediate supervisor.
• Minimize food wastage by following proper portion control, preparation procedures, and ingredient utilization.
• Coordinate with the Chef de Partie, Sous Chef, and other kitchen personnel to ensure smooth food production and service.
• Comply with company policies, food safety standards, and kitchen procedures, and perform other related duties as assigned by management.

Qualifications

• At least a high school graduate; vocational training or certification in Culinary Arts or Cookery is an advantage.
• Preferably with at least 1–2 years of experience as a Line Cook or in a professional kitchen environment.
• Knowledge of basic cooking techniques, food preparation methods, and kitchen equipment operation.
• Familiarity with standard recipes, portion control, and food presentation requirements.
• Basic knowledge of food safety, sanitation, personal hygiene, and proper food storage.
• Ability to follow instructions, recipes, and established kitchen procedures accurately.
• Good organizational skills and attention to detail.
• Ability to work efficiently under pressure in a fast-paced kitchen environment.
• Strong teamwork and communication skills, with the ability to coordinate effectively with other kitchen personnel.
• Willing to work on shifting schedules, weekends, and holidays, with a commitment to food quality, cleanliness, and customer satisfaction.

Work Location: In person