Line Chef

• Setting up and stocking food items and other necessary supplies.
• Preparing food items by cutting, chopping, mixing, and preparing sauces.
• Cooking food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards, under the guidance of a sous or head chef.
• Maintaining cleanliness and complying with food sanitation requirements by properly handling food and ensuring correct storage.
• Cleaning and sanitising cooking surfaces at the end of the shift.
• Performing inventory checks and ensuring proper food storage

Line Cook Qualifications/Skills:

• Basic written and verbal communication skills
• Organisational skills
• Accuracy and speed in executing tasks
• Ability to work as a team member
• Follows directions and instructions Education and Experience Requirements:
• One to two years of experience as a line cook, restaurant cook, or prep cook
• Certificate in Culinary Arts preferred
• Experience with various cooking methods and procedures
• Familiar with industry best practice