Line Cook

Role overview

Responsibilities

• Prepare and cook food to recipes, quality standards, and service requirements; set up and operate the assigned station.
• Wash, cut, weigh, marinate, and portion ingredients, and follow chef instructions for consistent preparation and presentation.
• Monitor cooking times, temperatures, and portion sizes to maintain quality and minimise waste.
• Store, label, and handle food safely; maintain hygiene, cleanliness, and food safety throughout shifts.
• Assist with receiving, checking, and storing deliveries; support stock rotation, inventory checks, and waste reduction.
• Coordinate with kitchen colleagues and other sections to maintain timely service; report faults, shortages, quality concerns, and food safety issues.
• Clean and maintain equipment, work surfaces, and storage areas, and complete tasks accurately and efficiently.

Requirements

• Previous experience as a Line Cook, Commis Chef 3, Chef de Partie, or similar kitchen role is preferred.
• Good understanding of food preparation, cooking techniques, kitchen operations, food hygiene, health and safety, and allergen awareness.
• Ability to follow recipes, instructions, and portion-control standards accurately; attention to detail and consistent food quality.
• Organisational skills to prioritise busy service tasks; reliable, punctual, collaborative, and clear in communication.
• Able to remain calm in a fast-paced kitchen and work flexible hours, including evenings, weekends, and public holidays where required.
• Able to stand for extended periods and safely lift and move kitchen supplies when required.
• Food hygiene certification or relevant culinary training is an advantage.

Development and team environment

• Gain experience in a professional kitchen and develop cooking skills alongside experienced culinary professionals.
• Build practical knowledge of food preparation, kitchen operations, food safety, stock control, portion management, and waste reduction.
• Contribute to a collaborative team focused on quality, consistency, and service.