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The responsibilities of a line cook include, but not limited to:
⢠Prepare menu Items as instructed
⢠Follow all policies, procedures and kitchen rules and regulations as outlined in the associates handbook
⢠Prepare mise-en-place for station and meal period. Assist other cooks as needed. Set up, Restock and maintain Food preparation areas
⢠Serve all menu items with proper plate presentations.
⢠Comply with âQuality and Food Safety Standardsâ
⢠Ensure that all food items are on hand for appropriate meal periods
⢠Date all Food containers and rotate as per the SOP following the FIFO policy
⢠Making sure that all perishables are kept at proper temperatures
⢠Assist with all banquet dish-ups, carving and pre-dish preparation
⢠Flexibility in available to work according to business needs, including early mornings, nights, weekends and holidays.
