Job Description

RESPONSIBILITIES
● Set up stock and store food items and other necessary supplies.
● Prepare ingredients then cook and assemble dishes as indicated in the
standardized recipes.
● Perform portion control and minimize waste to keep the cost within the
forecasted range.
● Repurpose waste items such as vegetable peels into sauces and stocks.
● Ensure that all dishes are prepared in a timely manner by restocking ingredients
at work station and meeting prep times to ensure smooth delivery
● Comply with applicable sanitary, health, and personal hygiene standards
● Maintain cleanliness and complies with food sanitation requirements by properly
handling food and ensuring correct storage
● Monitor and document time and temperature controls
● Ensure quality and freshness of ingredients and products
● Responsible for evaluating the standard menu recipe based on actual food
production
● Ensure proper labeling of all dishes
● Ensure cleanliness of the area of the kitchen
● Report all malfunctioning equipment
● Performs other tasks as Line Cook assigned by the Kitchen Supervisor or Team
Leader

REQUIREMENTS AND SKILLS:
● Abreast with cooking trends and techniques
● Commitment to quality
● Multitasking
● Attention to detail
● Food safety
● Time management and organizing skills
● Interpersonal skills
● High school diploma with a certification gained from a technical cooking training
facility
● At least one year of experience in kitchen operation