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 standard recipes.
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 for preparation 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 as well 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 delivered and 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.

Employment type
Full-Time (LO)

Work arrangement
No