Line Cook

General Responsibilities:

• Ensure the preparation station and the kitchen is set up and stocked.

• Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.

• Report to the head chef and follow instructions.

• Make sure food preparation and storage areas meet our local health and safety standards.

• Clean your prep area and take care of leftovers.

• Stock your inventory and supplies.

• Cook menu items with the support of the kitchen staff.

Requirements:

• Must have culinary experience of minimum 2 years.

• Education: EPB diploma and above.

• Food handlers permit required (carchi berde).

• Must be able to work nights, weekend and some holidays.

• Professional communication skills are required.

• Ability to take direction.

• Ability to work in a team environment.

• Ability to work calmly and effectively under pressure.

• Must have problem solving abilities, be self-motivated and organized.

• Commitment to quality service, and food and beverage knowledge.