LINE COOK
JOB LEVEL: Entry-level, reporting to Chef de Partie or Head Chef
REPORTING TO: Kitchen (Hotel F&B Department)
Role Summary:
The Line Cook in a hotel setting is responsible for preparing, cooking, and plating food at their designated station according to the hotel's standards. This position requires a strong understanding of kitchen operations, the ability to execute high volume orders efficiently, and an unwavering commitment to food quality. Line Cooks in a hotel often work across multiple dining outlets (e.g., room service, buffet, restaurant) and assist in event or banquet catering as needed.
Key Responsibilities:
Food Preparation and Cooking: Prepare and cook food items based on specific hotel menus for various dining outlets, such as fine dining, room service, or banquets. Follow recipes and presentation standards while working under the direction of the Chef de Partie or Sous Chef to ensure timely and quality preparation of dishes.
Station Setup and Maintenance: Set up and maintain the kitchen station, ensuring all ingredients, tools, and equipment are in place for service. Maintain cleanliness and organization in your designated station during and after each service. Regularly check inventory levels and inform supervisors of stock needs.
Guest Service Support: Assist in executing orders for in-room dining, restaurant service, or banquets, ensuring that food is prepared to the hotel's standards of quality, portioning, and presentation. Adapt to special guest requests or dietary restrictions while ensuring high-quality results.
Collaboration and Teamwork: Work closely with the kitchen team, including other line cooks, chefs, and kitchen assistants, to maintain a seamless flow during service. Communicate clearly and effectively to ensure that food is served at the right time and in the right condition.
Catering and Banquets Support: Help prepare food for large events, including weddings, conferences, and special banquets. Ensure that the food served in large quantities meets the same quality standards as individual orders.
Health and Safety Standards: Ensure compliance with hotel and health department regulations regarding food safety, sanitation, and kitchen cleanliness. Use proper handling and storage techniques to minimize contamination risks.
Efficient Service: Work in a fast-paced environment, ensuring that food orders are completed on time,maintaining quality control while working efficiently. Support the kitchen during peak times to ensure food service is fast and of high quality.
Inventory Assistance: Assist with checking inventory levels, ensuring that necessary ingredients and items are available for your station. Help manage stock rotation and ensure the proper storage of ingredients.
Job Qualifications
Experience: 1-2 years of experience as a Line Cook in a hotel or similar establishment. Experience working in multiple outlets (restaurant, buffet, room service) is preferred but not mandatory.
Education: Culinary training is an advantage but not required. On-the-job training is typically provided.
Skills: Knowledge of basic cooking techniques, food safety, and hygiene standards. Ability to work efficiently in a high-pressure, fast-paced environment.
Attributes: Strong attention to detail, willingness to learn, and ability to work well as part of a team. Must be able to take direction and manage time effectively during service.
JOB LEVEL: Entry-level, reporting to Chef de Partie or Head Chef
REPORTING TO: Kitchen (Hotel F&B Department)
Role Summary:
The Line Cook in a hotel setting is responsible for preparing, cooking, and plating food at their designated station according to the hotel's standards. This position requires a strong understanding of kitchen operations, the ability to execute high volume orders efficiently, and an unwavering commitment to food quality. Line Cooks in a hotel often work across multiple dining outlets (e.g., room service, buffet, restaurant) and assist in event or banquet catering as needed.
Key Responsibilities:
Food Preparation and Cooking: Prepare and cook food items based on specific hotel menus for various dining outlets, such as fine dining, room service, or banquets. Follow recipes and presentation standards while working under the direction of the Chef de Partie or Sous Chef to ensure timely and quality preparation of dishes.
Station Setup and Maintenance: Set up and maintain the kitchen station, ensuring all ingredients, tools, and equipment are in place for service. Maintain cleanliness and organization in your designated station during and after each service. Regularly check inventory levels and inform supervisors of stock needs.
Guest Service Support: Assist in executing orders for in-room dining, restaurant service, or banquets, ensuring that food is prepared to the hotel's standards of quality, portioning, and presentation. Adapt to special guest requests or dietary restrictions while ensuring high-quality results.
Collaboration and Teamwork: Work closely with the kitchen team, including other line cooks, chefs, and kitchen assistants, to maintain a seamless flow during service. Communicate clearly and effectively to ensure that food is served at the right time and in the right condition.
Catering and Banquets Support: Help prepare food for large events, including weddings, conferences, and special banquets. Ensure that the food served in large quantities meets the same quality standards as individual orders.
Health and Safety Standards: Ensure compliance with hotel and health department regulations regarding food safety, sanitation, and kitchen cleanliness. Use proper handling and storage techniques to minimize contamination risks.
Efficient Service: Work in a fast-paced environment, ensuring that food orders are completed on time,maintaining quality control while working efficiently. Support the kitchen during peak times to ensure food service is fast and of high quality.
Inventory Assistance: Assist with checking inventory levels, ensuring that necessary ingredients and items are available for your station. Help manage stock rotation and ensure the proper storage of ingredients.
Job Qualifications
Experience: 1-2 years of experience as a Line Cook in a hotel or similar establishment. Experience working in multiple outlets (restaurant, buffet, room service) is preferred but not mandatory.
Education: Culinary training is an advantage but not required. On-the-job training is typically provided.
Skills: Knowledge of basic cooking techniques, food safety, and hygiene standards. Ability to work efficiently in a high-pressure, fast-paced environment.
Attributes: Strong attention to detail, willingness to learn, and ability to work well as part of a team. Must be able to take direction and manage time effectively during service.
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1521 Hotel
About the company
Line cook (CONTINENTAL FOOD CONCEPT)
PRINCIPALIA MANAGEMENT AND PERSONNEL CONSULTANTS, INC
SAR 1,500.00 - 1,501.00 per month
Position Line Cook recruited by the company 1521 Hotel at Cebu, Quezon, Quezon, Cebu, Joboko automatically collects the salary of , finds more jobs on Line Cook or 1521 Hotel company in the links above