Line Chef

About the Role

Key Responsibilities

• Prepare a variety of dishes and other food items for cooking
• Assume 100% responsibility for quality of products served
• Comply consistently with standard portion sizes, cooking methods and quality standards
• Stock and maintain sufficient levels of food products at line stations
• Portion food products prior to cooking according to specifications
• Maintain a clean and sanitary work station area
• Take joint responsibility for all kitchen issues
• Prepare items for broiling, grilling, frying, sautéing by portioning, battering, breading, seasoning
• Follow proper plate presentation and garnish set up
• Handle, store and rotate all products properly
• Assist in food prep assignments during off-peak periods
• Close the kitchen properly and follow closing checklist
• Attend all scheduled employee meetings
• Ensure 5 Star Food Hygiene Rating standards
• Be punctual and reliable

Requirements

• Able to prepare and cook hot & cold dishes accurately and efficiently
• Take responsibility for quality and hygiene standards
• Previous experience in fast paced environment preferential
• Passion, commitment and willingness to learn essential