Saute/Hot Line Cook

Lead Line cook staff must bring their own professional tools (knives, plating spoons, etc.) We do provide the basic tools but as a professional, you are expected to bring your tools with you every day. Details: Ensure ingredients and final products are fresh. Follow recipes, including measuring, weighing and mixing ingredients.

Bake, grill, steam and boil meats, vegetables, poultry and other foods. Present, garnish and arrange final dishes. Occasionally serve food. Maintain a clean and safe work area, including handling utensils, equipment and dishes. Handle and store ingredients and food. Maintain food safety and sanitation standards. Clean and sanitize work areas, equipment and utensils.

Execute opening and closing procedures. Set up workstations with required ingredients and equipment. Check the quality and freshness of ingredients. Monitor station inventory levels. Accommodate guests special requests. Operate kitchen equipment such as broilers, ovens, grills and fryers. Assisting with stocking and setting up the kitchen stations.

Preparing food includes cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers, and snacks. Plating prepared foods based on senior chef's guidance. Working with servers to ensure that orders are completed according to request and on time. Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts.

Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.