Line Cook

P

OSITION OBJECTIVE R

esponsible for the basic preparation in a given section in the kitchen. K

ey Responsibilities
- ooperates and works together with the senior cook in the production of food in his section.
- o assist the senior cook in performing his /her duties efficiently.
- o collect required food items from the stores and the butchery.
- reparing mise-en-place according to direction given by the section head.
- o follow the rules and regulations of hygiene and sanitation in the kitchen
- ollowing and attending training classes and keeps records of new recipes and cooking procedures.
- aintains equipment in good, clean conditions and ensures repairs and maintenance are regularly carried out.
- o Maintain food cost within the budget by controlling waste without compromising standards
- erforms any other duties, which may be allocated from time to time Health, Safety and Security
- aintain the required standard of operational hygiene according to cleaning rotas at all times.
- e aware of the Restaurant policies and procedures relating to health, hygiene, and fire life safety and ensure your direct reports do the same.
- amiliarize with emergency exits and evacuation procedures. G

eneral
- omply with the company's corporate code of conduct.
- amiliarize yourself with the company values and model desired behaviors.