To prepare portions of food according to the recipes and controls put in place, maintaining the highest standard of quality in taste and presentation. To ensure all mise en place is done at the close of business and at the opening as indicated on the opening and closing procedures not limiting it to and exceeding what may be required besides the procedures.
Works under direction of the Sous Chef who will provide training and instructions. Complete assigned tasks in preparation of food in a specific area in the restaurant kitchen not limiting to only that area.
The line cook is a professional cook whose job is to produce all assigned menu items in an efficient and consistent manner while following the specifications, recipes and techniques of the company
PROVIDE EFFICIENT, PROMPT AND TOP QUALITY FOOD
• Helps set up the whole kitchen prior to the restaurant opening.
• Sets up all the kitchen stations by bringing all containers with the necessary food items prior to the restaurant opening.
• Ensures mise en place is done daily, keeping in mind projected business volumes and ensuring no missing items.
• Cooks the meals and the sections of meals assigned by the sous chef.
• Assists with cutting, marinating, precooking foods and any other cooking techniques when required to do so.
• Keeps pace with the other cooks on the line so that all food is ready for each plate at the same time.
• Ensures a clear line of communication between his/her colleagues in the kitchen and restaurant regardless of seniority or designation.
• Stocks inventory appropriately
• Steps in to help other line cooks who may be running behind.
• Assembles dishes and provides garnish where and when required.
• Ensures that food comes out simultaneously, in high quality and in a timely fashion
• Assumes responsibility for quality, food safety/sanitation and timeliness of products served
• Maintain a positive and professional approach with co-workers and customers
• Along with the rest of the staff, maintains good sanitary conditions and organisation in the kitchen.
• Wraps unused items and stores in a proper manner and in the appropriate areas at the end of a shift, and shuts off all equipment at the stations and in the kitchen that require to be switched off or shut down.
• Cleans and sanitizes the work area with the appropriate cleaning products and warm water
• Participates in cleaning of the rest of the kitchen before the restaurant closes for the night.
• Has knowledge of standard cooking, baking and grilling techniques
• Possesses excellent communication skills
• Works cooperatively and efficiently in a team environment
• Has the ability to perform calmly under pressure
• Uses critical thinking and reasoning skills to solve problems quickly
• Manages time effectively
• Understands and follows written and verbal directions explicitly and asks questions for clarity when necessary.
• Learns new recipes, procedures and recipe controls rapidly
• Stays up to date on changes with trends
• Manages material resources well and places new orders soon enough to prevent running out of supplies
• Monitors personal performance and makes improvements where needed.
SECURITY, HEALTH AND SAFETY
• Ensures that all food, beverage and ingredients available and used for the production of food and beverages for the guest is not consumed by self.
• Ensures he/she does not report to work intoxicated
• Maintains high confidentiality in regards to guest privacy
• Notifies the Restaurant Supervisor/Sous Chef/Director regarding lost and found objects
• Reports all potential and real hazards appropriately
• Fully understands the Level 24 Eatery fire and emergency procedures
• Follows emergency procedures to provide for the security and safety of guests and employees
• Works in a safe manner that does not harm or injure self or others
• Supports a safe environment by applying Level 24 Eatery regulations, and adhering to existing laws, regulations, policies and procedures.
• Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct
MISCELLANEOUS
• Stays current with activities in the restaurant and gym by reviewing the communication log book at each shift; updates log book for next shift
• Assists the Supervisor when requested
• Be able to stand on feet for long periods of time while cutting, stirring, grilling, frying and otherwise while preparing food.
• Be able to perform heavy lifting, that is: carrying equipment, carrying of sacks of fruits, vegetables and or ingredients, frozen vegetables et cetera
• If required to may work odd hours like late evenings, early mornings, weekends and holidays
• Endures hot temperature, loud noises and some stress in a fast paced kitchen environment
• Attends meetings and trainings required to by Level 24 Eatery staff
• Accepts flexible work schedule necessary for uninterrupted service to all restaurant guests
• Continuously seeks to endeavour professionalism in own job function
• Knows: - Level 24 Eatery fire and emergency procedures - Level 24 Eatery health and safety policies and procedures - Level 24 facilities and able to promote and cross sell the gymnasium.
- Level 24 Eatery marketing and promotional programs for both food and beverage - Corporate clients and clients generating high business volume
