Job Description of a Line Chef

Job Title:       Line Chef

Reports to:   Back
Of House Shift Leader or Manager on Duty

Job Role:      To
cook guests’ meals to perfection according to brand

presentation and timing
specifications.

RESPONSIBILITIES:

KNOW – to have an
understanding of:

q  Kitchen Display System and Ways of
Working

q  Ability to independently work their
station screen

q  Health and Safety requirements

q  Food Safety requirements

q  Fully certified on one station

q  Recipe Specifications

q  Set up and Break Down duties

q  Service Recovery Procedures

q  The Triangle Theory (Guests, Employees
and Company)

q  Cutlery and Plateware types and uses

 

 

DO – adhere to/achieve/use:

 

q  Deliver Picture Perfect Dishes to the
Kitchen Window

q  Communicate with Back of House team to
ensure food is delivered to Guest within brand timescales and in accordance
with menu specifications

q  Exceed Guest satisfaction through food
and service quality

q  Check all food items meet temperature
required and are kept hot

q  Cook dishes in order and cook to order

q  Work quickly and efficiently to ensure
timings are maintained

q  Dress plates according to brand and
recipe specifications

q  Keep station clean and tidy throughout
shift and clean equipment as used

q  Ensure 100% product availability and
only remove and prepare food to par levels

q  Support colleagues and cover other
stations during breaks

q  Achieve and follow operational
standards

q  Ensure positive brand image is
maintained at all times

q  Implement ‘Hamburger Standard’

 

BE – how to behave:

 

q  Assertive Communicator

q  Team Player

q  Guest Obsessed at all times

q  Approachable

q  Consistently adhere to Brand
procedures

q  Remain calm under pressure