Line Cook

Hotel Banquet/Restaurant Cook is responsible for preparing and cooking high-quality meals for restaurant guests, banquet events, conferences, weddings, and other special occasions while maintaining food safety and kitchen standards.

Key Responsibilities:

• Prepare, cook, and present menu items according to recipes and quality standards.
• Assist with food preparation for banquets, buffets, and à la carte restaurant service.
• Ensure meals are served on time during busy service periods.
• Maintain cleanliness and sanitation of kitchen workstations, equipment, and storage areas.
• Follow food safety, hygiene, and health regulations at all times.
• Monitor food inventory and assist with stock rotation to minimize waste.
• Work closely with chefs and kitchen staff to ensure smooth kitchen operations.
• Maintain consistency in food quality, portion sizes, and presentation.
• Assist with receiving and storing food deliveries properly.
• Adapt to changing menus and special dietary requests when needed.