Saute/Hot Line Cook
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:- Ensure ingredients and final products are fresh.
- Follow recipes, including measuring, weighing and mixing ingredients.
- Bake, grill, steam and boil meats, vegetables, poultry and other foods.
- Present, garnish and arrange final dishes.
- Occasionally serve food.
- Maintain a clean and safe work area, including handling utensils, equipment and dishes.
- Handle and store ingredients and food.
- Maintain food safety and sanitation standards.
- Clean and sanitize work areas, equipment and utensils.
- Execute opening and closing procedures.
- Set up workstations with required ingredients and equipment.
- Check the quality and freshness of ingredients.
- Monitor station inventory levels.
- Accommodate guests special requests.
- Operate kitchen equipment such as broilers, ovens, grills and fryers.
- Assisting with stocking and setting up the kitchen stations.
- Preparing food includes cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers, and snacks.
- Plating prepared foods based on senior chef's guidance.
- Working with servers to ensure that orders are completed according to request and on time.
- Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts.
- Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.
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