LINE COOK

Job Description

Duties & Responsibilities

• Prepare and cook food according to approved recipes and company standards.
• Prepare ingredients, sauces, toppings, and other kitchen requirements.
• Ensure proper portioning, presentation, and quality of food.
• Operate kitchen equipment safely and properly.
• Maintain cleanliness and organization of the assigned workstation.
• Follow proper food handling, sanitation, and food safety procedures.
• Monitor food stocks and inform the Head Cook/OIC of items that need replenishment.
• Follow FIFO and proper food storage procedures.
• Assist in receiving, storing, and organizing kitchen supplies when needed.
• Work closely with the Head Cook and other kitchen staff to ensure smooth kitchen operations.
• Maintain speed and accuracy during peak hours.
• Perform other kitchen-related duties as assigned.

Qualifications & Skills

• Previous experience as a Line Cook, Kitchen Staff, or similar position is an advantage.
• Basic knowledge of food preparation and cooking techniques.
• Knowledge of Japanese cuisine is an advantage.
• Skilled in basic knife handling and ingredient preparation.
• Familiar with kitchen equipment and proper cooking procedures.
• Knowledgeable in food safety, sanitation, and proper food handling.
• Able to follow recipes, portioning, and plating standards.
• Good time management and multitasking skills.
• Able to work efficiently under pressure in a fast-paced environment.
• Team player with good communication skills.
• Responsible, hardworking, and willing to learn.
• Willing to work on weekends and holidays.
• Physically fit and able to stand for extended periods.