LINE COOK

Responsibilities Set up and stock the preparation station and kitchen to ensure smooth meal preparation Prepare simple dish components by chopping vegetables, cutting meat, and making sauces according to menu specifications Follow instructions from the Head Chef and report progress regularly to ensure alignment with kitchen standards Maintain food preparation and storage areas to comply with health and safety standards Clean preparation areas thoroughly and manage leftover food responsibly to maintain hygiene and reduce waste Stock inventory and supplies accurately to support uninterrupted kitchen operations Communicate clearly and coordinate tasks effectively with team members to enhance kitchen efficiency Requirements Minimum of 3 years’ experience in the food and beverage industry In-depth knowledge of restaurant best practices and cooking methods Ability to work cooperatively and efficiently in a team