JOB TITLE : Line Cook

DEPARTMENT : Kitchen

RESPORTS TO : Exec Chef, Head Chef, Sous Chef, Junior Sous Chef, SLC

RESPONSIBLE FOR : Prep Cook

GENERAL PURPOSE :

contribute to the production of the highest possible food quality in the

delegated section at all times, and to co-ordinate and be responsible for staff

in the delegated section. All production

is carried out in line with appropriate food portion control, the departmental

business plan, and to NZR Group guidelines, and service concepts.

MAIN DUTIES : CONTRIBUTE

CONTRIBUTE

TO THE PRODUCTION OF THE HIGHEST POSSIBLE FOOD QUALITY, AND COORDINATE STAFF IN

THE DELEGATED SECTION.

Note : This

is not an all-inclusive list. Additional duties may be assigned.

Prepares and correctly

garnishes all food orders as they are received in accordance with menu

specifications, insuring proper plate presentation.

Prepares all kitchen

dishes; controls the positioning and rotation of foods and ensures proper plate

presentation.

Orders adequate supplies

for the kitchen, and sets up mise-en-place for service

Supervises the proper

set-up of each item on menus and ensures their readiness.

Sets up for service by

ensuring proper amounts are in place for forecasted covers, special functions

and all reservations.

Adheres to NZR Group

standards of food quality, preparation, recipes, presentation and sets up

mise-en-place for service.

Ensures the proper set-up

of each item on menus and ensures their readiness.

Works with the Chefs in

the kitchen to ensure seasoning, portions, and appearance of food.

To ensure that your food

cooked in the restaurant kitchen is the standard that the exe chef has

set.

To carry out any other

duties as directed by your senior chef and the exe chef.

Ensures that food from

all section is delivered on time.

Follows proper safety,

hygiene, and sanitation practices.

Ensures readiness and

makes priorities in case of last minute changes to reservations.

Maintains an exact record

of preparation, cooking and presentation specifications of all dishes produced

in the section in a file which is kept at the section at all times for

reference.

Confers closely with the Senior

Line Cook and takes every opportunity to become familiar with all aspects of

his or her position, in order to be ready to fill in whenever required.

Co-ordinates job tasks

Knows how to follow

applicable laws regarding food safety and sanitation.

To ensure that in the

kitchen :

All sections are set up for service.

All food items have

been labelled and dated.

All mise-en-place

sheets are done at the end of the night.

All food items are

covered and re-stocked at the end of the night.

The kitchen is kept

clean and tidy at all times.

To ensure that the

restaurant sheets are done.

Fridge temperature

sheets are done.

Daily business

revenue sheets are filled out.

ACCOUNTABILITY :

Actively participate in

assisting to achieve departmental goals and objectives and carry out assigned

work by Managers and Supervisors.

Actively engage in your

own personal development to benefit the business and improve your personal

skills annual appraisals, attending training and development courses.

Actively participate in

weekly / monthly departmental meetings and any other meetings that you are

required to attend.

Actively participate in

addressing complaints and resolving problems.

Actively participate that

Staff Handbook is adhered to at all times.

GENERAL

DUTIES :

Extreme flexibility to

work when needed and assist in workload of others.

Recommends better

preparation procedures to Head Chef.

Maintains own working

area, materials and company property clean, tidy and in good shape; reports

defective materials and equipment to the Head Chef.

Attend any meeting or

training session as required by kitchen seniors and Management.

Maintains a safe and

hygienic work environment.

Is conversant and

complies with : The company fire and

The company fire and

health and safety procedures

The company security

procedures

The property facilities

Licensing regulations

Operation standards and

departmental procedures

PHYSICAL

DEMANDS : While

While

performing the duties of this job, the employee is regularly required to :

Walk and stand.

Bend forward.

Kneel down.

Reach and grasp.

Push and pull objects.

Repetitive bending and

lifting of items.

Repetitive arm movements.

PERSONAL

SKILLS : Minimum 2 years'

Minimum 2 years'

experience in fast paced kitchen.

Excellent command of

English language (Written and spoken)

Health and Safety Training

Food Hygiene Training

Ability to communicate

with customers and peers with a friendly and positive attitude.

Flexible and committed.

Lively, enthusiastic and

confident.

Ability to handle

difficult situations successfully.

Good organizational

skills.

Last updated : 2024-05-18