Line Cook (Japanese Cuisine)

Essential Job Responsibilities:

• Make the availability of fresh ingredients possible on a daily basis.
• Cut, slice and puree vegetables and fruits and store them properly.
• Rotate food items in cold storage and trash any expired items.
• Sort, chop, and store food items that need to be used for cooking purposes.
• Assist the head chef in cooking items from the menu by following standardrecipes.
• Assure the cleanliness and sanitization of all work areas such as countertops.
• Arrange for ovens and cooking ranges to be set at proper heat levels.
• Organize uncooked food in dishes and place them in ovens or cookers forpreparation purposes.
• Monitor the time needed for each dish to cook and remove cooked dishes.
• Aesthetically place food items on plates and platters for serving purposes.
• Clean and sanitize kitchen regularly (flatware, glasses, floor, ovens, and other cooking equipment).
• Accurately measuring meal ingredients for the kitchen supervisor.
• Preparing meal ingredients, which includes seasoning of different meats aswell as washing, peeling, and chopping vegetables and fruits.
• Preparing basic salads and sauces as directed by the kitchen supervisor.
• Receiving deliveries and verifying that all ordered items have been deliveredand are of good quality.
• Discarding all expired and spoiled food items stored in the stock rooms,refrigerators, and freezers.
• Monitors kitchen equipment and reports issues to superiors
• Continually develops culinary knowledge to produce high-quality meal
• Assesses inventory and requests resupply when necessary
• Take orders from head chefs about regular order preparation and daily specials.

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