Line Cook

Key Responsibilities

• Prepare, cook, and plate food according to approved recipes, portion sizes, and presentation standards.
• Complete assigned food preparation before and during service.
• Ensure food is prepared and served within required quality and service timelines.
• Maintain consistency in taste, portion, temperature, and presentation of all assigned dishes.
• Check ingredients for quality and freshness before use and report any issues to the Head Chef.
• Properly store, label, and handle food ingredients in accordance with food safety standards.
• Maintain a clean, organized, and sanitized workstation throughout the shift.
• Monitor ingredient usage and minimize food wastage, spoilage, and unnecessary losses.
• Operate kitchen equipment safely and report damaged or malfunctioning equipment to the Head Chef.
• Follow all kitchen SOPs, food safety, hygiene, health and safety requirements.
• Work closely with the Head Chef, other kitchen staff and service team to ensure smooth food service.
• Assist with receiving, checking and storing kitchen supplies when required.
• Support menu preparation, special orders, events and other kitchen activities as assigned.

• Certificate, Diploma, HND or equivalent qualification in Culinary Arts, Catering, Hospitality or related field.
• Food safety or culinary certification is an advantage.
• 1–3 years of experience as a Line Cook, entry-level Chef, Cook or similar kitchen role.
• Experience in a restaurant, hotel, catering or commercial kitchen environment.
• Practical knowledge of food preparation, cooking techniques, and kitchen equipment.
• Experience working in a busy kitchen environment is an advantage.