Job Description
Job Description
-The Line Cook is responsible for executing dishes to the exacting standards of the Executive Chef and culinary leadership, ensuring consistency, beauty, and flavor in every plate served. This role requires technical proficiency, meticulous attention to detail, and the ability to perform under pressure in a high-performance, fine dining kitchen.
- Maintain mise en place for assigned station throughout service.
- Keep station clean, organized, and stocked at all times during service.
- Communicate effectively with team members to ensure smooth service flow
- Maintain precise portioning, seasoning, and presentation for every dish.
- Follow detailed recipes, plating diagrams, and station prep lists with exact accuracy.
QualificationS
- Minimum 2–3 years’ experience in high-end or Michelin-caliber restaurants.
- Proven technical cooking skills and knowledge of modern and classical culinary techniques.
- Exceptional knife skills and understanding of ingredient preparation.
- Ability to work in a fast-paced, high-pressure kitchen while maintaining composure.
- Strong sense of discipline, attention to detail, and personal pride in craftsmanship.
- Willingness to learn and adapt in a rigorous, evolving menu environment.
- Flexibility to work evenings, weekends, and holidays as required.