responsible for preparing, cooking, and plating food at a specific station. They work under the supervision of the chef or sous chef, ensuring that dishes are prepared according to recipes and quality standards. Line cooks need to be efficient, organized, and able to work well under pressure, often in a fast-paced environment. Key Responsibilities:
- Food Preparation: Line cooks prepare ingredients, including chopping vegetables, portioning meats, and making sauces, according to recipes.
- Cooking: They cook food items at their assigned station using various methods like grilling, frying, sautéing, or baking.
- Plating: They assemble dishes, ensuring proper presentation and portion control.
- Station Management: They maintain their station, ensuring it is clean, organized, and stocked with necessary supplies.
- Food Safety: Line cooks adhere to strict food safety and hygiene standards.
- Teamwork: They work collaboratively with other kitchen staff to ensure smooth service.
Skills and Qualities:
- Cooking Skills: Proficiency in various cooking techniques and methods.
- Speed and Efficiency: Ability to work quickly and effectively, especially during busy service periods.
- Attention to Detail: Ensuring dishes are prepared according to specifications and presented attractively.
- Organizational Skills: Managing their station and supplies effectively.
- Physical Stamina: Being able to stand for long periods and handle the physical demands of the job.
- Communication Skills: Effectively communicating with other kitchen staff.
- Food Safety Knowledge: Understanding and adhering to food safety regulations.
Job Types: Full-time, Permanent
Pay: Php470.00 - Php500.00 per day
Benefits:
- Opportunities for promotion
- Paid training
- Pay raise
- Promotion to permanent employee
Work Location: In person
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