Line Cook

Line cooks are the cooks who are assigned particular tasks in the kitchen like grilling or cutting ingredients required for the preparation of dishes. They usually do not participate in the administration activities of the kitchen. The line cooks are miscellaneous workers. They can be assigned any task in the kitchen, and they are expected to follow implicit orders. A line cook may either be assigned to cook a full dish or carry out a particular function required in the preparation.
Required Duties:

• Following and fulfilling the duties given by the senior chefs.
• Keeping their stations clean and well stocked with the ingredients required to cook the dish that they are ordered to prepare.
• Keeping the kitchen clean and sanitized.
• Fulfilling duties on time so as not to delay the preparation of the dish.
• Use ingredients in the right proportion and be aware of the exact procedure of preparation of food.

• Understanding orders clearly and basic culinary skills.
• Ability to work swiftly and efficiently.
• Good sense of taste and smell.
• Ability to perform any function around the kitchen.
• Must be able to deliver high quality work.
• Knowledge about the different cooking equipment and ingredients.
• Ability to remain balanced and work under emergency situations and pressure.
• Ability to work well in a group.
• Ability to stand in hot places all day long.
• Must be able to obtain a Health Card.