As a  Line Cook, you will be responsible for preparing ingredients, processing customer orders, producing meals and cleaning their workspace throughout the day and ensure that health and safety guidelines are followed. He/she will be responsible for recipes control and consistently adjust based on customer requests, communicate with wait staff, and prepare garnishes to make an attractive presentation for each meal.

KEY ROLES AND RESPONSIBILITIES

• Ensure ingredients and final products are fresh.
• Follow recipes, including measuring, weighing, and mixing ingredients.
• Present, garnish and arrange final dishes.
• Occasionally serve food.
• Maintain a clean and safe work area, including handling utensils, equipment, and dishes.
• Handle and store ingredients and food.
• Maintain food safety and sanitation standards.
• Clean and sanitize work areas, equipment, and utensils.
• Execute opening and closing procedures.
• Set up workstations with required ingredients and equipment.
• Check the quality and freshness of ingredients.
• Monitor station inventory levels.
• Accommodate guests’ special requests.
• Operate kitchen equipment such as broilers, ovens, grills, and fryers.

QUALIFICATIONS AND EDUCATION REQUIRED

• Certificate in food production from a recognized institute or vocational collage.
• At least one year of cooking experience in busy restaurant.
• Excellent kitchen administration knowledge and ability to work as part of a team.
• Ability to mange and control stocks in line with menu recipe.
• Strong organization and active listening skills
• The ability to work long hours on your feet for most of the day and lift 15 kgs at a time.
• Ready to work on night shifts, weekends, and public holidays.
• Exceptional time management skills
• Excellent communication skills