line cook

Description

Job Summary: Supervises and trains kitchen staff, plans and executes dish preparation, and ensures quality and HACCP standards at their station. Key Highlights: 1. Supervision and guidance of kitchen team 2. Execution of dishes meeting quality standards 3. Management of hygiene and organization in the kitchen Functions and Responsibilities: 1. Plan and execute mise en place for their station according to the defined production plan. 2. Supervise and guide Cook A, Cook B, and Kitchen Assistant assigned to their station. 3. Prepare dishes for their station according to technical sheets, respecting portion sizes and presentation standards. 4. Monitor dispatch timing from their station during service. 5. Maintain order, cleanliness, and organization of their station before, during, and after service. 6. Report stock shortages, ingredients nearing expiration, and replenishment needs to the Sous Chef. 7. Apply HACCP protocols at their station: temperatures, dates, FIFO rotation. 8. On-the-job training for cooks and assistants assigned to their station. -Requirements- Minimum Education: University / Professional Institute / Technical Training Center. 3 years of experience Languages: Spanish, English Age: between 23 and 45 years Knowledge: Decision-making, Cooking, International Cuisine, Technical Sheets, Personnel Management, Organization, Presentation, Production, Supervision Keywords: cook