Fine Dining Line Cook and Garde Manger

for Cook in fine dining restaurant
Fine dining Line Cook Job Description
Fine dining Garde Manger Job Description
A fine dining cook in a restaurant is responsible for executing food preparation tasks to meet high culinary standards and deliver an exceptional dining experience. They can take direction as well as criticism.
Here's a breakdown of typical responsibilities and qualifications:
Responsibilities
Prepare Food:
oPrepare cooking ingredients by washing and chopping vegetables, cutting meat, etc., according to recipes.
oUndertake basic cooking duties such as reducing sauces, parboiling food, etc.
oPrepare and cook menu items (appetizers, entrees, desserts) using various utensils or grillers, ensuring high-quality and consistency according to recipes and standards.
Quality and Presentation:
oMonitor food while cooking to stir or turn, checking for freshness and ensuring it's cooked to the right temperature and consistency.
oPresent, garnish, and arrange dishes to ensure great presentation by dressing them before serving.
Kitchen Operations:
oSet up workstations with all needed ingredients and cooking equipment.
oMaintain a clean and orderly kitchen, including workstations, equipment, and utensils.
oFollow food safety and sanitation guidelines, including proper storage and labeling, and ensure all food and other items are stored properly.
oManage inventory, monitor stock, and place orders when shortages occur.
oAssist with inventory management and ordering of supplies.
oEnsure all equipment is in good working order and report issues to management.
oCollaborate with other kitchen staff and front-of-house staff to ensure timely delivery of all orders.
Professional Development:
oAdapt to changes with new menu items, customer requests, and allergy requests.
oAssist in creating new recipes and menu items.
oTrain and mentor new kitchen staff.
Qualifications and skills
Experience:
oProven experience as a Cook, with prior experience in related food and beverage service and food preparation positions.
oThorough experience with hot and cold food preparation.
oMinimum of one year of experience working as a Line Cook in a high-volume, fine-dining restaurant is often required.
Culinary Skills:
oExcellent culinary skills, including proficiency in cooking techniques and knife skills.
oKnowledge of various cooking procedures and methods (grilling, baking, boiling, etc).
oStrong attention to detail in presentation, flavor, and consistency.
Work Ethic:
oAbility to work well under pressure and within time limits in a fast-paced environment.
oAbility to follow recipes accurately and consistently.
oAbility to stand for extended periods of time and lift items (e.g., up to 50 pounds).
Communication & Teamwork:
oExcellent communication and teamwork skills, including the ability to collaborate with other kitchen and front-of-house staff.
oAbility to follow instructions accurately and consistently.
Other:
oHigh school diploma or equivalent preferred; a Diploma from a culinary school will be an advantage.
oKnowledge of food safety, preferred, and the ability to follow all sanitation procedures.
oFlexibility to work evenings, weekends, and holidays.
oReliable transportation, required.