LINE COOK

Line Cook – Roles & Responsibilities Prepare and cook food according to recipes and restaurant standards. Set up the assigned cooking station before service. Prepare ingredients such as vegetables, meat, seafood, sauces, and garnishes. Cook food according to customer orders and required quality standards. Maintain proper portion sizes and presentation. Ensure food is cooked at the correct temperature and safely. Maintain cleanliness and hygiene of the workstation and kitchen equipment. Follow food safety and sanitation procedures. Check the quality and freshness of ingredients before use. Coordinate with other kitchen staff during busy service periods. Refill ingredients and maintain adequate stock at the station. Store food properly and label items according to company procedures. Minimize food wastage and report damaged or spoiled ingredients. Assist with cleaning and closing duties after service. Follow instructions from the Chef or Kitchen Supervisor.