Line Cook
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Key skills for this role
About the Role
Andalus Gate Holding operates in the food and beverage sector, focusing on conceiving, developing, and marketing innovative products that meet evolving consumer needs. The company aims to balance the creation of new, category-changing offerings with the effective management of its existing product portfolio.
Key Skills for This Role
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Company Description
Andalus Gate Holding operates in the food and beverage sector, focusing on conceiving, developing, and marketing innovative products that meet evolving consumer needs.
The company aims to balance the creation of new, category-changing offerings with the effective management of its existing product portfolio.
By partnering closely with retailers, Andalus Gate Holding supports profitable growth through a mix of new and established products.
Its work is geared toward maintaining a sustainable innovation pipeline that benefits consumers, retail partners, and the business alike.
Role Description
This is a full-time, on-site Line Cook role based in Riyadh.
The Line Cook will prepare and cook menu items according to standardized recipes, portion sizes, and quality standards, ensuring consistency and timely service.
Responsibilities include setting up and stocking stations, handling food prep (washing, chopping, marinating, and pre-cooking items), and operating kitchen equipment safely and correctly.
The Line Cook will maintain a clean and organized workstation, follow food safety and hygiene guidelines, and assist with inventory rotation, labeling, and storage.
The role also involves collaborating with the kitchen team during service, communicating effectively with chefs and colleagues, and assisting with closing duties such as cleaning, restocking, and waste management.
Qualifications
- Demonstrated experience as a Line Cook, Commis, or similar role in a professional kitchen, preferably within the food and beverage or restaurant industry.
- Strong technical cooking skills, including basic culinary techniques, knife skills, and familiarity with grilling, sautéing, frying, and baking.
- Knowledge of food safety, sanitation standards, and HACCP principles, with a commitment to maintaining a hygienic and organized work environment.
- Ability to work efficiently under pressure, manage multiple tickets, and maintain accuracy and quality during peak service times.
- Good communication and teamwork skills, with the ability to collaborate respectfully with chefs, kitchen staff, and front-of-house colleagues.
- Strong attention to detail, consistency in plating and portion control, and willingness to follow recipes and standard operating procedures.
- Physical ability to stand for extended periods, lift and carry supplies, and work in a fast-paced, high-heat environment.
- Formal culinary training, vocational certificates, or relevant hospitality education is an advantage but not required.
- Willingness to work flexible shifts, including evenings, weekends, and holidays, as needed by restaurant operations.
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