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About the Role
As a Food and Beverage Line Cook, you will be responsible for setting up and stocking stations, preparing ingredients, cooking dishes to order and maintaining a clean and organized kitchen environment. This position will help drive repeat business by ensuring a high level of consistency in dishes and demonstrating impeccable food presentation to surpass guest expectations.
Responsibilities
- Complete food prep and portioning prior to service.
- Weigh and measure ingredients for cooking.
- Ensure set up stations and collect all necessary mis en place to prepare dishes for service.
- Maintain and restock sufficient levels of food on the line.
- Cook and prepare a variety of foods including meat, seafood, poultry, vegetable, cold food items, etc. in accordance with Chef's standards.
- Ensure the correct temperature of food to make it attractive and tasty.
- Taste all food items for quality purpose before serving.
- Prepare sauces and garnishes for allocated station.
- Cover, date and correctly store all food items as per safe food-handling procedures.
- Return dirty food preparation utensils to the appropriate areas.
- Inform chef in advance of likely shortages.
- Inspect and accept the delivery of food and supplies.
- Make sure all products are stored appropriately.
- Use and maintain all kinds of tools, appliances, and equipment in accordance with manufacturers instructions.
- Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager.
- Clean kitchen before and after shift.
- Close the kitchen correctly and follow the closing checklist for kitchen stations.
- Maintain an organized, tidy, clean and sanitized work area at all times, including refrigerators and storerooms.
- Constantly use safe and hygienic food handling practices.
- Perform record keeping and reports generation duties.
- Maintain outstanding working relationships with staff, guests and supervisors.
- Assist staff with other duties as assigned by kitchen manager.
- Perform all reasonable job duties as requested by Supervisors/Managers.
Requirements
- High School graduate or equivalent vocational training.
- At least 1 year of related experience required.
- Proper food safety training and certification as described by law or the ability to obtain.
Skills
- Excellent knowledge of food safety, sanitation and handling practices.
- Strong written and verbal communication skills.
- Positive upbeat attitude / personality.
- Punctuality and regular and reliable attendance.
- High level of professionalism.
- Interpersonal skills and the ability to work well with co-workers and the public.
- Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with minimum of supervision.
- Regularly required to stand and walk for a prolonged period of time, transport materials or equipment, and lifting, moving, or carrying heavy objects over 50 lbs.
- Occasionally lifting, moving, or carrying objects up to 60 lbs.
- Regularly requiring motor coordination in combination with finger dexterity to grasp, handle, feel, reach, extending arms overhead, etc.
- Frequently required to bend, stoop, etc.
- Must be capable of working effectively in both a hot and cold extreme temperature environment. Work surfaces may be unlevel, slippery, or unstable.
Experience Level
- At least 1 year of related experience required.
Education Level
- High School graduate or equivalent vocational training.