Line Cook

Our client in the Hospitality Sector is seeking to hire a Line Cook for their Restaurant.

Job Summary:

The Line Cook is responsible for preparing, cooking, and presenting high-quality food items in accordance with established recipes, standards, and health regulations. The role involves assisting with inventory, maintaining a clean and safe work environment, ensuring timely food preparation, and supporting the Head Chef in delivering excellent culinary service.

Key Duties and Responsibilities:

Planning and Organisation

• Conduct inventory checks of food items and supplies, monitoring spoilage and expiration dates, and completing restock lists as required.

• Assist in the storage, stocking, and requisitioning of goods.

• Support stock-taking activities.

• Prepare work areas to receive new shipments of food and supplies.

Food Preparation and Cooking

• Ensure quality and freshness of ingredients and products.

• Prepare and organise food items for cooking.

• Cook food items by grilling, frying, sautéing, or other methods in line with recipes and standards.

• Perform portion control and minimise waste to keep costs within forecasted ranges.

• Plate and present dishes according to Head Chef’s guidance.

• Restock ingredients and maintain prep times to ensure timely service.

• Deliver consistently excellent quality across all meal offerings.

Team Support and Service

• Guide and motivate assistants to work efficiently.

• Communicate effectively with wait staff to meet special requests and food allergy considerations.

Sanitation and Safety

• Maintain a clean and orderly workstation, kitchen equipment, tables, and shelves.

• Sterilise utensils, instruments, and equipment after use.

• Adhere to food safety, sanitation, and hygiene regulations.

• Clean and sanitise cooking surfaces at the end of each shift.

• Report equipment issues, maintenance needs, and safety hazards to the Head Chef immediately.

Other Duties

• Ensure kitchen operation procedures are followed.

• Perform any other related duties as assigned.
  

Required Knowledge, Skills, and Abilities:

• Up-to-date knowledge of culinary trends and techniques.

• Excellent culinary skills and sound knowledge of food safety regulations.

• Strong interpersonal and communication skills (oral and written).

• Highly customer service-oriented with strong organisational and problem-solving skills.

• Ability to work under pressure and stand for long periods.

• High standards of personal presentation.

• Accuracy and speed in task execution.

• Initiative, adaptability, and excellent time-management skills.

• Team player with the ability to support colleagues effectively.

Qualifications and Experience:

• At least one (1) year’s experience as a Line Cook, Restaurant Cook, or Prep Cook.

• Certificate in Culinary Arts (preferred).

• Experience with a variety of cooking methods and procedures.

• Familiarity with industry best practices.

• Any equivalent combination of qualifications, experience, and skills may be considered.

Certificates, Licenses, and Registrations:

• Valid Food Hygiene Certificate (required).
  

  Job Ref: RM