Our client in the Hospitality Sector is seeking to hire a Line Cook for their Restaurant.

Job Summary:

The Line Cook is responsible for preparing, cooking, and presenting high-quality food items in accordance with established recipes, standards, and health regulations. The role involves assisting with inventory, maintaining a clean and safe work environment, ensuring timely food preparation, and supporting the Head Chef in delivering excellent culinary service.

Key Duties and Responsibilities:

Planning and Organisation

Conduct inventory checks of food items and supplies, monitoring spoilage and expiration dates, and completing restock lists as required.
Assist in the storage, stocking, and requisitioning of goods.
Support stock-taking activities.
Prepare work areas to receive new shipments of food and supplies.

Food Preparation and Cooking

Ensure quality and freshness of ingredients and products.
Prepare and organise food items for cooking.
Cook food items by grilling, frying, sautéing, or other methods in line with recipes and standards.
Perform portion control and minimise waste to keep costs within forecasted ranges.
Plate and present dishes according to Head Chef’s guidance.
Restock ingredients and maintain prep times to ensure timely service.
Deliver consistently excellent quality across all meal offerings.

Team Support and Service

Guide and motivate assistants to work efficiently.
Communicate effectively with wait staff to meet special requests and food allergy considerations.

Sanitation and Safety

Maintain a clean and orderly workstation, kitchen equipment, tables, and shelves.
Sterilise utensils, instruments, and equipment after use.
Adhere to food safety, sanitation, and hygiene regulations.
Clean and sanitise cooking surfaces at the end of each shift.
Report equipment issues, maintenance needs, and safety hazards to the Head Chef immediately.

Other Duties

Ensure kitchen operation procedures are followed.
Perform any other related duties as assigned.

Required Knowledge, Skills, and Abilities:

Up-to-date knowledge of culinary trends and techniques.
Excellent culinary skills and sound knowledge of food safety regulations.
Strong interpersonal and communication skills (oral and written).
Highly customer service-oriented with strong organisational and problem-solving skills.
Ability to work under pressure and stand for long periods.
High standards of personal presentation.
Accuracy and speed in task execution.
Initiative, adaptability, and excellent time-management skills.
Team player with the ability to support colleagues effectively.

Qualifications and Experience:

At least one (1) year’s experience as a Line Cook, Restaurant Cook, or Prep Cook.
Certificate in Culinary Arts (preferred).
Experience with a variety of cooking methods and procedures.
Familiarity with industry best practices.
Any equivalent combination of qualifications, experience, and skills may be considered.

Certificates, Licenses, and Registrations:

Valid Food Hygiene Certificate (required).

Job Ref: RM