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Line Cook is a person who is in charge of preparing the food items in the pantry, fry and/or stations or other areas in the kitchen. He/she is also responsible for cleaning and maintaining the station in practicing good safety, sanitation, and organizational skills. A Line Cook is working as a team member in a dynamic workplace, and to follow all the safety procedures, and must have a high threshold for heat in a kitchen environment.

Duties of a Line Cook

◾Prepares all the food items as directed in a sanitary and timely manner.

◾He/she also follows recipes, controls, portion, and presentation specifications as set by the restaurant.

◾A Line Cook also assumes 100% responsibility for quality of the products that is served.

◾He/she is also responsible for performing other related duties as assigned by the manager.

◾Following proper plate presentation and garnish set up for all dishes is also done by a Line Cook.

◾He/she is also tasked to track and report any food waste.

◾A Line Cook must also handle, store and rotate all the products properly.

◾All Line Cooks are assigned to prepare dishes for costumers with food allergies or intolerances.