Position Summary

The Line Cook (Commis) is an entry-level position in the kitchen responsible for preparing ingredients, cooking food, and maintaining cleanliness and order in their designated workstation. They work under the supervision of senior chefs to ensure smooth kitchen operations and consistent food quality.

Key Responsibilities

\t1.\tFood Preparation

\t• \tPrepare ingredients, including chopping, slicing, marinating, and measuring, according to recipes and instructions.

\t• \tAssist in pre-cooking preparations, such as stock making, sauces, and mise en place.

\t2.\tCooking and Plating

\t• \tCook dishes according to standardized recipes, portion sizes, and quality requirements.

\t• \tAssist in plating food items to meet presentation standards.

\t• \tHandle specific sections of the kitchen, such as sauté, grill, or cold dishes, as assigned.

\t3.\tWorkstation Management

\t• \tMaintain cleanliness and organization of the assigned workstation throughout the shift.

\t• \tEnsure all tools and equipment are properly sanitized before and after use.

\t• \tRestock supplies and ingredients during service.

\t4.\tTeam Collaboration

\t• \tWork closely with other kitchen staff to ensure efficient and timely food preparation.

\t• \tFollow instructions from the Sous Chef, Chef de Partie, or Head Chef.

\t• \tAssist other kitchen sections as needed during busy periods.

\t5.\tHealth and Safety Compliance

\t• \tAdhere to food safety, hygiene, and sanitation standards in the kitchen.

\t• \tSafely operate kitchen equipment and report any malfunctions to the supervisor.

\t• \tDispose of waste properly and in compliance with regulations.

\t6.\tContinuous Learning

\t• \tGain knowledge and skills under the guidance of senior chefs.

\t• \tParticipate in training sessions and adapt to new cooking techniques and recipes.

Skills and Qualifications

\t• \tBasic understanding of cooking techniques and kitchen operations.

\t• \tAbility to follow instructions and work well in a team.

\t• \tGood organizational and time management skills.

\t• \tAttention to detail and commitment to food quality.

\t• \tPhysically fit to stand for long hours and handle kitchen demands.