Line Cook

Job Description

Job Description

Job Summary :

The Cook 1 (Line Cook) is responsible for preparing, cooking, and presenting high-quality dishes in accordance with established recipes and standards. As a senior line cook, this role involves leading by example, assisting junior kitchen staff, and ensuring smooth kitchen operations during service. The Cook 1 must maintain a clean and organized work area, adhere to food safety standards, and consistently deliver food that meets quality expectations.

Key Responsibilities :

Food Preparation and Cooking

Prepare and cook menu items in accordance with standardized recipes, portion sizes, and presentation standards.

• Ensure proper cooking techniques are used to maintain consistency and high food quality.

Adjust seasoning and presentation to meet customer preferences or special dietary needs when required.

Station Supervision

Manage an assigned station (e.g., grill, sauté, fryer, cold kitchen) during service periods.

Ensure the station is fully stocked, organized, and clean before, during, and after shifts.

Coordinate timing with other stations to ensure all components of each dish are served together.

Quality Control

Check the quality of ingredients and finished dishes to ensure consistency and standards are met.

Team Support and Training

Assist and guide junior kitchen staff; provide on-the-job training as needed. Inventory and Waste Management

Monitor inventory levels, minimize food wastage, and report any discrepancies to the Head Chef or Sous Chef.

Health & Safety Compliance

Follow proper hygiene, sanitation, and food safety procedures in line with regulatory requirements. Equipment and Station Maintenance

Ensure all kitchen equipment and tools are properly cleaned, maintained, and stored.

Job Requirements