Line Cook : prepares ingredients, cooks menu items, and plates dishes in a fast-paced kitchen, ensuring food quality and consistency. They manage a specific station (e.g., grill, sauté, fry), follow recipes and food safety regulations, and maintain a clean workspace. Key skills include culinary proficiency, teamwork, and stamina for high-pressure environments.



Core Responsibilities


+ Food Preparation: Chopping, mixing, preparing sauces, and prepping ingredients before service.

+ Cooking & Plating: Cooking food using techniques like grilling, frying, or sautéing, and plating dishes according to restaurant specifications.

+ Station Management: Stocking workstations with necessary supplies and ensuring all items are available.

+ Sanitation: Cleaning and sanitizing workstations, tools, and utensils constantly.

+ Safety Compliance: Adhering to food safety, handling, and sanitation regulations.