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What are the duties and responsibilities of a Line Cook? Line Cooks must know all the steps for their station to time their food preparation steps correctly. They get food and components ready for cooking by frying, grilling, baking, or sautéing.
A Line Cook, or Prep Cook, plates dishes and completes basic food prepping tasks for a restaurant. Their main duties include preparing and cooking food in a specific station, cleaning up prep areas and making sure the kitchen is stocked.
The “line” of a kitchen is the group of cooks who combine efforts to carry out the recipes and menu items designed by the executive chef. These are some line cook responsibilities: Chop vegetables, prepare serving sizes, make sauces and divide herbs. Set up and stock kitchen stations.
Line Cooks are in charge of prepping food and plating dishes according to a restaurant’s menu specifications. Also known as a Prep Cook, they are assigned a specific place in the line, such as the grill or vegetable prep station. Duties include preparing food and maintaining sanitation standards.
Line Cook Job Responsibilities: Sets up and stocks food items and other necessary supplies. Prepares food items by cutting, chopping, mixing, and preparing sauces. Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
Long before service begins, line cooks whip up sauces, boil potatoes, debone fish, peel produce, and organize stations. Depending on the restaurant, they might be charged with getting specific components of a dish ready for the chef by frying, grilling, baking, or sautéing ingredients in advance.
In this Line cook job description and responsibilities guide, find out all the roles this cook has, plus the most commonly used phrases in the kitchen.