Restaurant Line & Prep Cook

Job Description

Job Description

Restaurant Line Cook & Prep Cook

Introduction

Welcome to Thind Management, a family-owned management company where we strive to provide exceptional service and unforgettable experiences to our guests at our properties. With a passion for hospitality and a commitment to teach, we at Thind Management strive to share our knowledge with team members to reach new heights. We live and breathe Thind’s motto “We’ll Take It from Here”. Our team of experienced leaders are dedicated to delivering the highest standards of training, providing tools, and ensuring professional growth of our team members.

Job Summary

We are seeking a highly motivated and experienced Line & Prep Cook for our fine dining establishment who is responsible for playing a crucial role in the culinary experience we offer to our guests. You’ll be responsible for preparing and executing high quality dishes with precision and creativity. You will also be responsible for preparing ingredients, maintaining cleanliness, and supporting the kitchen team in ensuring smooth flow of operations during service.

Core Job Responsibilities & Duties

• Food Preparation : Prepare and cook menu items according to the chef’s specifications and recipes, ensuring the highest standards of taste, texture, and presentation
• Station Management : Manage a specific station on the cooking line, ensuring all components of dishes are prepared and assembles in a timely manner during service
• Quality Control : Maintain consistency in the quality of food products by adhering to the establishment standards and portion sizes
• Collaboration : Work closely with other kitchen staff to coordinate food orders and maintain a smooth flow of service
• Cleanliness & Hygiene : Adhere to sanitation and safety procedures, keeping the workstation clean and always organized
• Adaptability : Be flexible to work in different kitchen stations as needed and assist in other duties as assigned by the chef
• Ingredient Preparation : Wash, peel, and chop vegetables, portion meats, and prepare other ingredients as per the chef’s specifications
• Stock Maintenance : Assist in keeping inventory of kitchen supplies and notify the chef of low stock items
• Kitchen Organization : Maintain a clean and organized workspace, ensuring that all tools and equipment are properly stored
• Training and Development : Conduct regular training sessions for the service team to enhance their product knowledge, service skills, and overall professionalism. Provide ongoing coaching and feedback to ensure continuous improvements and career development
• Health and Safety Compliance : Ensure compliance with health, safety, and sanitation regulations throughout the restaurant. Monitor staff adherence to food handling protocols, cleanliness standards, and alcohol service guidelines

Qualification Standards & Company Requirements

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