Job Summary: The Line Cook creates exceptional culinary experiences for guests through correct preparation of items and food presentation.
Provide the highest and most efficient level of hospitality service to all hotel guests.
Must adhere to all sanitation regulations and requirements and also responsible for the correct handling and preparation of all food items and equipment.
Works in the designated station as set by Executive Chef and/or Sous Chefs.
Responsible to maintain cleanliness, sanitation at the assigned work area.
Responsible for preparing and cooking all food items by the recipe and to specification.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Prepare all menu items by strictly following recipes and yield guide.
Cook food according to recipes, quality standards, presentation standards and food preparation checklist.
Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
Slices, grind and cooks meats and vegetables using a full range of cooking methods.
Wash and peel fresh fruits, vegetables and also able to weigh, measure and mix ingredients in correct proportions.
Set-up the station with par stocks of menu items, and prepare the dishes designated for that station.
Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
Check and ensure the correctness of the temperature of appliances and food-.
Serve food in proper portions on to correct serving vessels and plates.
Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.
Maintain correct portion size and quality of the food to the hotel's standards.
Minimize waste and maintain controls to attain forecasted food cost.
Review status of work and follow-up actions required with the Head Cook before leaving.
Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management
Ability to read, comprehend and carry out instructions.
Must know how to properly sharpen a knife, have advanced knife skills & Sanitation Skills.
Command of the English language is required.
Ability to function well in a high-paced and at times stressful environment.
Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking
Able to organize the assigned work area and efficiently put away orders.
Able to operate kitchen equipment like braising pan, baking ovens, stoves, grills, microwaves and fryers.
Able to produce quality product in a timely and efficient manner for the guests or staff.
Must have excellent interpersonal and customer service skills.
Excellent organizational skills and attention to detail.
Excellent time management skills with a proven ability to meet deadlines.
Education and Experience:
High school diploma or equivalent.
At least two years related experience required.
Must be able to work standing for a minimum period of 8 hours per day.
Periodical bending, kneeling and stretching is required.
Pull, push, move, carry and lift at least 40 pounds of force is required.
Must be able to seize, grasp, turn and hold objects with hands.
Will be exposed to hot and cold temperature extremes.
Must be able to move, pull, carry and lift at least 50 pounds of force.
Occasionally kneeling, sitting, crouching and climbing.
Must be able to hear and speak clearly to communicate with guests and co-workers