Line Cook B

Description

Job Summary: Assist in basic food preparation and kitchen operational activities, performing tasks in accordance with quality, hygiene, and food safety standards. Key Highlights: 1. Assistance in basic food preparation and plating 2. Compliance with hygiene and food safety standards (Distintivo H) 3. Maintenance of order, cleanliness, and risk prevention JOB OBJECTIVE Support basic food preparation and kitchen operational activities by performing assigned tasks in compliance with quality, hygiene, food safety, and risk prevention standards, contributing to kitchen order, cleanliness, and proper operation under the supervision of Line Cook A or Chef de Partie. JOB RESPONSIBILITIES 1. Operational Support and Production • Assist in basic ingredient preparation (washing, peeling, cutting, and portioning). • Perform assigned mise en place tasks under supervision. • Assist in plating dishes according to station chef’s instructions. • Support service operations by maintaining workflow and order at the station. • Report shortages, losses, or incidents to Line Cook A or Chef de Partie. 2. Hygiene and Food Safety (Critical Section) • Comply with Distintivo H standards and hygienic food handling practices. • Properly wash and disinfect hands before and during food handling. • Correctly wear personal protective equipment (hairnet, apron, gloves when applicable). • Maintain appropriate separation between raw and cooked foods. • Assist in labeling, dating, and rotating food items according to the PEPS/FIFO system. • Report any spoiled or unsafe food items. • Maintain specified food storage temperatures. 3. Order, Cleanliness, and Risk Prevention • Maintain a clean and orderly workstation at all times. • Wash, disinfect, and store utensils and equipment properly. • Use knives, equipment, and tools safely and responsibly. • Keep floors clean and dry to prevent accidents. • Follow safety instructions for stoves, ovens, and electrical equipment. • Immediately report any hazards, spills, or equipment malfunctions. 4. Teamwork and Discipline • Promptly follow instructions from Line Cook A or Chef de Partie. • Maintain a collaborative and respectful attitude toward the kitchen brigade. • Assist colleagues when operational needs arise. • Demonstrate willingness to learn and develop culinary skills. 5. Quality and Standards • Adhere to specified portions, weights, and established guidelines. • Ensure cleanliness and proper presentation of plating support items. • Contribute to service consistency and quality. -Requirements- Minimum education: Upper secondary education – Technological High School Diploma 2 years of experience Age: 18–35 years Knowledge areas: Equipment management, Quality, Culinary arts, Cleaning, Organization, Food safety, Food hygiene, Culinary techniques Keywords: chef, cook