Line Cook

A. Food Preparation & Production

• Prepare ingredients according to standardized recipes (cutting, portioning, marinating, etc.).
• Cook dishes in assigned station (grill, sauté, fry, salad, dessert, etc.).
• Ensure consistency in taste, presentation, cooking temperature, and portion control.
• Follow daily prep lists and complete all mise en place on time.
• Prepare sauces, bases, toppings, and garnishes assigned for the shift.
• Maintain freshness and rotation using FIFO.

B. Cooking & Execution

• Cook menu items according to order tickets and chef instructions.
• Ensure accuracy: no missing items, no wrong cooking levels, no delays.
• Plate dishes beautifully and consistently following plating guidelines.
• Ensure fast ticket times and avoid bottlenecks during rush hours.
• Taste and check quality before plates leave the station.

C. Station Management

• Set up workstation before service with all needed tools, ingredients, and backups.
• Maintain complete station cleanliness and organization at all times.
• Refill ingredients and prepare backups during service without delays.
• Close down station at end of shift: cleaning, labeling, storing, and sanitizing.

D. Food Safety & Hygiene

• Follow HACCP standards and Dubai Municipality regulations.
• Ensure proper storage temperatures for hot and cold food.
• Label all food items with date and time.
• Maintain strict personal hygiene, clean uniform, and grooming standards.
• Avoid cross-contamination and follow allergen protocol.

E. Inventory & Coordination

• Inform chefs about low-stock items before they run out.
• Assist in receiving, checking quality, and storing deliveries.
• Follow portion control to avoid food waste.
• Work as a team with other line cooks and communicate clearly during service.

F. Equipment Operation

• Operate grills, ovens, fryers, salamanders, blenders, knives, and other kitchen tools safely.
• Keep equipment clean and report any malfunction immediately.
• Follow correct oil usage, temperature control, and cleaning procedures.

G. Continuous Improvement

• Learn new dishes, techniques, and menu updates.
• Participate in tastings and staff kitchen training.
• Suggest improvements for efficiency, presentation, or flavor.

6. Job RequirementsA. Education & Experience

• Minimum 1–3 years experience in a busy restaurant kitchen.
• Experience in Middle Eastern, fusion, or modern cuisine is a plus.
• Basic culinary education preferred but not mandatory if skills are strong.

B. Skills & Competencies

• Strong knife skills and cooking fundamentals (grilling, sautéing, frying, etc.).
• Ability to work fast under pressure while keeping high quality.
• Excellent understanding of hygiene standards.
• Ability to follow recipes, portion sizes, and plating standards.
• Good communication with chefs and teammates.
• Strong sense of timing and food coordination.

C. Personal Qualities

• Professional attitude, passion for cooking, and willingness to learn.
• Positive mindset, discipline, and strong work ethic.
• Able to handle stress and maintain calm, clean work habits.
• Team player with respect for colleagues and managers.

D. Physical Requirements

• Ability to stand for long hours.
• Ability to lift up to 20–25 kg if needed.
• Safe handling of hot pots, oil, and equipment.

7. Working Conditions

• Fast-paced kitchen with heat, noise, and high service pressure.
• Shift-based work including weekends and holidays.
• Strict compliance with grooming and safety standards.

8. Performance Indicators (KPIs)

• Food quality, taste, and consistency.
• Ticket time and speed of execution.
• Station cleanliness and preparation quality.
• Zero complaints about food errors or wrong temperatures.
• Wastage control and portion accuracy.
• Teamwork and communication with kitchen staff.
• Attendance and punctuality.

Job Type: Part-time

Pay: AED3, AED3,500.00 per month

Expected hours: 70 per week

Application Question(s):

• Will you join immediately?

Experience:

• Line cook: 3 years (Preferred)