Line cook

3 days ago

Singapore LATIDO PRIVATE LIMITED Full time

Position Summary

The Line Cook (Commis) is an entry-level position in the kitchen responsible for preparing ingredients, cooking food, and maintaining cleanliness and order in their designated workstation. They work under the supervision of senior chefs to ensure smooth kitchen operations and consistent food quality.

Key Responsibilities

  • Food Preparation

  • Prepare ingredients, including chopping, slicing, marinating, and measuring, according to recipes and instructions.

  • Assist in pre-cooking preparations, such as stock making, sauces, and mise en place.

  • Cooking and Plating

  • Cook dishes according to standardized recipes, portion sizes, and quality requirements.

  • Assist in plating food items to meet presentation standards.

  • Handle specific sections of the kitchen, such as sauté, grill, or cold dishes, as assigned.

  • Workstation Management

  • Maintain cleanliness and organization of the assigned workstation throughout the shift.

  • Ensure all tools and equipment are properly sanitized before and after use.

  • Restock supplies and ingredients during service.

  • Team Collaboration

  • Work closely with other kitchen staff to ensure efficient and timely food preparation.

  • Follow instructions from the Sous Chef, Chef de Partie, or Head Chef.

  • Assist other kitchen sections as needed during busy periods.

  • Health and Safety Compliance

  • Adhere to food safety, hygiene, and sanitation standards in the kitchen.

  • Safely operate kitchen equipment and report any malfunctions to the supervisor.

  • Dispose of waste properly and in compliance with regulations.

  • Continuous Learning

  • Gain knowledge and skills under the guidance of senior chefs.

  • Participate in training sessions and adapt to new cooking techniques and recipes.

Skills and Qualifications

  • Basic understanding of cooking techniques and kitchen operations.

  • Ability to follow instructions and work well in a team.

  • Good organizational and time management skills.

  • Attention to detail and commitment to food quality.

  • Physically fit to stand for long hours and handle kitchen demands.

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