Line Cook

ATTAKER'Z LECHON MANOK AND LIEMPO; Davao del Sur; On-site; PHP 223,200 - 334,800; Full time

Job summary

A popular local restaurant in Davao del Sur is seeking a skilled Line Cook. You will be responsible for preparing ingredients, cooking meals to order, and managing a cooking station. The ideal candidate has a high school diploma or equivalent, culinary training, and previous kitchen experience. Join us to deliver high-quality dishes in a fast-paced environment.

Qualifications

• A high school diploma or equivalent is required.
• Culinary training or experience in a professional kitchen is preferred.
• Previous experience as a line cook is preferred (1-3 years).

Responsibilities

• Prepare ingredients for cooking according to recipes.
• Cook meals according to the restaurant’s menu.
• Manage a specific cooking station.

Skills

Food preparation

Cooking techniques

Time management

Food safety knowledge

Kitchen equipment operation

Education

High school diploma or equivalent

Culinary training or experience

Tools

Ovens

Grills

Fryers

Job description

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Job Description

• A Line Cook is responsible for preparing and cooking food in a professional kitchen, typically working on the front lines during meal service. They work under the supervision of the head chef or kitchen manager to ensure the quality and timely preparation of dishes.
• Food Preparation: Prepare ingredients for cooking by chopping, slicing, dicing, and measuring according to recipes or chef instructions. This includes vegetables, meats, and sauces.
• Cooking and Plating: Cook meals according to the restaurant’s menu, ensuring that dishes are prepared to order and to the correct specifications. This includes grilling, frying, broiling, and sautéing.
• Station Management: Operate and manage a specific station (e.g., grill, fry station, sauté station, salad station), ensuring that all food is cooked to the required standards and that the station remains clean and organized.
• Quality Control: Monitor the quality and presentation of food to ensure that it meets the restaurant's standards for taste and appearance.

Education:

• A high school diploma or equivalent is often required.
• Culinary training or experience in a professional kitchen is highly preferred, though on-the-job training is common.

Experience:

• Previous experience in a kitchen or as a line cook is preferred (typically 1-3 years).
• Experience with specific cooking methods (e.g., grilling, frying, sautéing) may be required depending on the restaurant type.

Technical Cooking Skills:

• Ability to operate kitchen equipment such as stoves, ovens, grills, fryers, and slicers.
• Knowledge of food preparation techniques and cooking methods.

Food Safety Knowledge:

• Understanding of food safety guidelines, including proper handling, storage, and sanitation to prevent contamination.

Time Management:

• Ability to work efficiently in a fast-paced environment, managing multiple orders and tasks simultaneously.

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