Line Cooks

Prepare ingredients through cutting, portioning, marinating, and other mise en place tasks as directed Cook and plate dishes in line with standardized recipes, portion sizes, and presentation guidelines Maintain station cleanliness, food storage, and equipment throughout the shift Follow FIFO (First In, First Out) rotation and proper labelling of all food items Assist the Chef de Partie in managing station stock and communicating shortages Ensure all food is cooked to correct temperatures and held safely during service Support smooth kitchen operations during peak service periods and event days Participate in new menu training and recipe standardization sessions Maintain personal hygiene and uniform standards at all times Report any food safety concerns, equipment faults, or incidents to the Chef de Partie Requirements: Minimum 1–2 years of experience as a line or production cook in a restaurant, hotel, or catering kitchen Competency in at least one cuisine: Chinese, Western/International, or salad bar production Able to work efficiently under pressure in a high-volume kitchen environment Good knife skills and general cooking techniques appropriate to station Familiarity with HACCP principles and food safety practices Team player with a willingness to multi-task and support other stations WSQ Basic Food Hygiene Certificate required