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LINE COOK

A line cook is a chef who works at a specific station in a restaurant kitchen, preparing and cooking food. Their responsibilities include:

Preparing ingredients: Washing, chopping, and seasoning vegetables, and cutting meat

Cooking:

Operating grills, ovens, or fryers to cook menu items like appetizers, sides, entrees, and sauces

Plating:

Following the executive chef's instructions to plate meals

Cleaning:

Washing dishes, utensils, and other kitchen equipment, and cleaning and organizing their prep station

Stocking:

Restocking kitchen items and ensuring that supplies are fresh

Following procedures:

Adhering to food health and safety procedures, and following the restaurant's menu

Assisting:

Assisting other cooks and staff

Delivering:

Delivering food in a fast-paced environment

Managing:

Managing orders efficiently and ensuring that each dish is executed consistently

Line cooks are also known as "chef de partie" or "station chef". They typically work under the supervision of a head chef, sous chef, or kitchen manager.

Some skills that are important for line cooks include: Basic written and verbal communication skills, Organizational skills, Accuracy and speed in executing tasks, Ability to work as a team member, and Following directions and instructions.