Line Cook

Job Summary:
The Line Cook is responsible for preparing, cooking, and plating menu items according to restaurant recipes, quality standards, and food safety guidelines.

Key Responsibilities

• Prepare ingredients by washing, chopping, slicing, and measuring food items.

• Cook and assemble menu items according to recipes and presentation standards.

• Operate kitchen equipment safely and efficiently.

• Maintain cleanliness and organization of assigned workstations.

• Ensure food is prepared and served in a timely manner.

• Follow food safety, sanitation, and hygiene regulations.

• Monitor food quality and report any issues to kitchen management.

• Assist with inventory management, stock rotation, and food storage.

• Label and store food items properly to minimize waste.

• Support kitchen opening, closing, and cleaning procedures.

• Collaborate with kitchen staff to ensure smooth operations during service periods.