Line Cook

Tasks

• Prepare ingredients and complete daily mise en place before service.
• Set up and operate assigned stations, including grill, sauté, fry or cold preparation.
• Follow approved recipes, cooking methods, portion sizes and plating standards.
• Cook dishes accurately and coordinate with other stations so orders are ready together.
• Check food quality, seasoning, temperature and presentation before dishes leave the kitchen.
• Maintain proper food storage, labelling, date marking and stock rotation.
• Keep workstations, utensils and equipment clean and organised throughout each shift.
• Minimise waste and report shortages, spoilage and equipment faults promptly.

Requirements

• Previous experience as a line cook in a restaurant or hotel kitchen; two years preferred.
• Competence in knife skills, food preparation and common cooking techniques.
• Understanding of food hygiene, safe temperatures and allergen handling.
• Ability to work evenings, weekends and public holidays.
• Culinary training or food safety certification is an advantage.

How to apply

• Email your CV.