Lead Line cook staff must bring their own professional tools (knives, plating spoons, etc.). We do provide the basic tools but as a professional, you are expected to bring your tools with you every day.
Details:
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Ensure ingredients and final products are fresh.
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Follow recipes, including measuring, weighing and mixing ingredients.
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Bake, grill, steam and boil meats, vegetables, poultry and other foods.
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Present, garnish and arrange final dishes.
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Occasionally serve food.
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Maintain a clean and safe work area, including handling utensils, equipment and dishes.
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Handle and store ingredients and food.
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Maintain food safety and sanitation standards.
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Clean and sanitize work areas, equipment and utensils.
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Execute opening and closing procedures.
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Set up workstations with required ingredients and equipment.
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Check the quality and freshness of ingredients.
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Monitor station inventory levels.
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Accommodate guests special requests.
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Operate kitchen equipment such as broilers, ovens, grills and fryers.
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Assisting with stocking and setting up the kitchen stations.
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Preparing food includes cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers, and snacks.
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Plating prepared foods based on senior chef's guidance.
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Working with servers to ensure that orders are completed according to request and on time.
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Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts.
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Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.
