Saute​/Line Cook

Overview

Lead Line cook staff must bring their own professional tools (knives, plating spoons, etc.). We do provide the basic tools but as a professional, you are expected to bring your tools with you every day.

Details:

• Ensure ingredients and final products are fresh.
• Follow recipes, including measuring, weighing and mixing ingredients.
• Bake, grill, steam and boil meats, vegetables, poultry and other foods.
• Present, garnish and arrange final dishes.
• Occasionally serve food.
• Maintain a clean and safe work area, including handling utensils, equipment and dishes.
• Handle and store ingredients and food.
• Maintain food safety and sanitation standards.
• Clean and sanitize work areas, equipment and utensils.
• Execute opening and closing procedures.
• Set up workstations with required ingredients and equipment.
• Check the quality and freshness of ingredients.
• Monitor station inventory levels.
• Accommodate guests special requests.
• Operate kitchen equipment such as broilers, ovens, grills and fryers.
• Assisting with stocking and setting up the kitchen stations.
• Preparing food includes cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers, and snacks.
• Plating prepared foods based on senior chef's guidance.
• Working with servers to ensure that orders are completed according to request and on time.
• Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts.
• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.