The primary responsibilities of a Line Cook include, but are not limited to:
Preparing basic components of each menu dish using established recipes.
Memorizing and applying serving portion sizes and basic meal preparation procedures used in the kitchen.
Assisting in the preparation of fine dining dishes and menu items for The Brasserie and Market.
Maintaining cleanliness in the kitchen, food prep areas, and food storage areas, ensuring they meet restaurant cleaning standards.
Collaborating with other cooks to complete prep work for different shifts as needed.
Monitoring product freshness and rotating older items according to the restaurant's schedule.
Following instructions from the sous chef and other senior chefs.
Managing your station during fine dining line production.
Ensuring the highest quality in food production, preparation, and presentation to maintain guest satisfaction and control costs.
Maintaining kitchen equipment and reporting any malfunctions.
Periodically checking expiry dates and ensuring the proper storage of food items.
Adhering to all relevant health, safety, and hygiene standards.
Properly handling and preserving all food products at appropriate temperatures.
Fostering effective communication among staff to maintain a positive and secure work environment.
Building and sustaining strong inter-departmental working relationships.
Serving customers courteously and professionally.
Learning and presenting all menu items and daily specials to customers.
Keeping your workspace, equipment, and utensils clean at all times.
Adhering to the company's cleanliness standards.
Maintaining immaculate personal presentation and uniforms.
Staying organized and efficiently managing your workspace.
Providing feedback and reporting any issues as they arise.
Displaying a positive, "can-do" attitude at all times.
Performing other duties as assigned by management.#J-18808-Ljbffr