Line Cook

· Prepare ingredients for cooking, including portioning, chopping, and storing food before use

· Monitor stock movement and be responsible for ordering on your section

· Aid in achieving food cost, kitchen standard and overall objectives

· Carry out daily and weekly procedures, including temperature checks, food labelling/dating and storage

· Remove any hazards and make safe any defects in the kitchen or its equipment and report any problems to the Assistant Head Chef and Head Chef

· Assist with the acceptance and storage of deliveries

· Have an understanding of menu planning, the implementation of stock controls, importance of good stock management, and how this enables the kitchen to meet gross profit

· Be familiar with the opening and closing procedures of the kitchen and carry them out as rotated

· Keep high standards of cleanliness on section where employed

· Be fully aware of all the health and safety at work regul...