Line Cook

Grand Coastal Hotel • Full-time • Le Ressouvenir, GY • 3w ago

Description

The Line Cook at Grand Coastal Hotel is responsible for the efficient and consistent preparation of high-quality food items according to established recipes and standards. This position plays a crucial role in maintaining the hotel's reputation for excellent cuisine while ensuring timely delivery of dishes to guests. Working in a fast-paced kitchen environment, the Line Cook contributes directly to guest satisfaction through skilled food preparation, proper food handling techniques, and maintaining kitchen cleanliness. This role is essential in upholding the culinary standards that Grand Coastal Hotel is known for.

Duties & Responsibilities

Food Preparation

Prepare, cook, and plate food items according to established recipes and presentation standards
Ensure consistent portion sizes and quality of all dishes
Maintain appropriate cooking times for all menu items
Work efficiently on assigned stations (grill, sauté, fryer, cold preparation, etc.)
Prepare mise en place for assigned station before service begins
Follow proper food storage procedures and label all items appropriately

Kitchen Operations

Maintain cleanliness and organization of work area throughout shift
Follow all food safety and sanitation protocols
Monitor food inventory at station and communicate shortages to chef
Assist with inventory control and minimize food waste
Properly use and maintain all kitchen equipment and tools
Respond promptly to customer food orders and special requests
Coordinate with other kitchen staff to ensure timely delivery of complete orders

Quality Control

Inspect and ensure the quality of raw and prepared food products
Check all dishes before they leave the kitchen for quality, presentation, and accuracy
Report any quality issues with food products to supervisors
Maintain consistent standards for all menu items
Assist with menu development and special offerings when requested

Qualifications Required

No tertiary education required. Candidates should have culinary skills and kitchen experience.

Required

Minimum 1 year of experience in a professional kitchen
Knowledge of proper food handling, preparation, and storage techniques
Ability to work efficiently in a fast-paced environment
Good communication skills and ability to work as part of a team
Physical stamina to stand for extended periods and work in a hot kitchen
Ability to follow recipes and cooking instructions precisely
Basic knife skills and knowledge of cooking techniques
Understanding of kitchen safety and sanitation practices

Preferred

Previous experience in hotel or restaurant kitchen operations
Knowledge of Guyanese and Caribbean cuisine
Ability to handle multiple orders simultaneously
Experience with inventory management and food cost control
Flexibility to work in different kitchen stations as needed
Basic food presentation skills

Physical Requirements

Ability to stand for 8+ hour shifts
Capable of lifting and carrying items up to 25kg
Dexterity to operate various kitchen tools and equipment safely
Tolerance for working in a hot, fast-paced kitchen environment
Comfortable working with various food products, including meats, seafood, and produce
Ability to work under pressure during busy service periods
Must be available for flexible scheduling, including weekends, evenings, and holidays

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