Line Chef

Responsibilities

• Prepare and cook high-quality dishes in accordance with menu specifications.
• Maintain cleanliness and organization of the kitchen and cooking stations.
• Assist in the management of kitchen inventory and supplies.
• Collaborate with kitchen staff to ensure timely and efficient service.
• Follow health and safety protocols to ensure a safe working environment.

Job Requirements

• Diploma or equivalent; Culinary Arts degree or NC II certification preferred.
• 1–3 years in a professional kitchen; experience in casual dining or specialized cuisines (Asian, Western) is valued.
• Strong culinary skills with a deep understanding of cooking techniques and food presentation.
• Excellent leadership and communication skills to effectively manage kitchen staff and collaborate with other departments.
• Knife handling, grilling, frying, sautéing, baking, plating standards, recipe execution.
• Compliance with sanitation regulations; knowledge of hygiene, storage, FIFO, and inventory management.
• Ability to execute recipes and cooking techniques with precision.
• Ability to work in a fast-paced kitchen environment with exposure to
• Passion for food and culinary arts.