Line Chef

Our client in the Hospitality Sector is seeking a skilled and passionate Line Chef to join our fast-paced kitchen.

Job Summary:
As a Line Chef, you’ll be responsible for preparing, cooking, and presenting menu items to the highest standards—while managing your own station with precision, cleanliness, and efficiency.

Key Responsibilities:

Food Preparation & Execution

• Prepare and cook menu items following restaurant recipes and standards
• Ensure consistency in taste, portioning, and presentation
• Maintain proper cooking techniques and plating standards
• Deliver dishes within acceptable service times
• Check ingredient quality and freshness before use

Station Management
You will oversee your assigned station, which may include: Grill, Sauté, Fry, Garde Manger, Hot Line, Cold Line, or Prep Station.
Responsibilities include:

• Completing mise en place before service
• Monitoring and replenishing stock levels
• Keeping your station clean and organized
• Notifying senior chefs of shortages immediately

Plating & Presentation

• Plate dishes according to restaurant guidelines
• Ensure consistent garnishing, sauces, and portion sizes
• Guarantee that no dish leaves the kitchen below standard

Food Safety & Hygiene

• Follow all food safety and sanitation procedures
• Properly store, label, and rotate ingredients (FIFO)
• Maintain personal hygiene and uniform standards
• Keep a clean workstation at all times

Teamwork & Communication

• Collaborate with the kitchen team for smooth service
• Communicate clearly during busy periods
• Support other stations when needed
• Maintain a respectful, professional work environment

Inventory & Waste Control

• Monitor stock levels at your station
• Assist with inventory counts
• Minimize waste through proper portioning and storage
• Report damaged or spoiled items

Qualifications

• Minimum 2 years of experience in a professional kitchen
• Culinary training or certification (asset)
• Knowledge of food safety and sanitation
• Ability to work in a fast-paced environment
• Strong teamwork and communication skills
• Experience in Caribbean or international cuisine is an advantage

Physical Requirements

• Ability to stand for extended periods
• Ability to lift up to 25 kg
• Availability to work evenings, weekends, and public holidays

Trial Period
Shortlisted candidates may be required to complete a paid trial shift to demonstrate culinary skills, station management, and adherence to kitchen standards.

Job Ref: RM