Job Description 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:
o Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc., according to recipes.
o Undertake basic cooking duties such as reducing sauces, parboiling food, etc.
o Prepare 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:
o Monitor food while cooking to stir or turn, checking for freshness and ensuring it's cooked to the right temperature and consistency.
o Present, garnish, and arrange dishes to ensure great presentation by dressing them before serving.
Kitchen Operations:
o Set up workstations with all needed ingredients and cooking equipment.
o Maintain a clean and orderly kitchen, including workstations, equipment, and utensils.
o Follow food safety and sanitation guidelines, including proper storage and labeling, and ensure all food and other items are stored properly.
o Manage inventory, monitor stock, and place orders when shortages occur.
o Assist with inventory management and ordering of supplies.
o Ensure all equipment is in good working order and report issues to management.
o Collaborate with other kitchen staff and front-of-house staff to ensure timely delivery of all orders.
Professional Development:
o Adapt to changes with new menu items, customer requests, and allergy requests.
o Assist in creating new recipes and menu items.
o Train and mentor new kitchen staff.
Qualifications and skills
Experience:
o Proven experience as a Cook, with prior experience in related food and beverage service and food preparation positions.
o Thorough experience with hot and cold food preparation.
o Minimum of one year of experience working as a Line Cook in a high-volume, fine-dining restaurant is often required.
Culinary Skills:
o Excellent culinary skills, including proficiency in cooking techniques and knife skills.
o Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc).
o Strong attention to detail in presentation, flavor, and consistency.
Work Ethic:
o Ability to work well under pressure and within time limits in a fast-paced environment.
o Ability to follow recipes accurately and consistently.
o Ability to stand for extended periods of time and lift items (e.g., up to 50 pounds).
Communication & Teamwork:
o Excellent communication and teamwork skills, including the ability to collaborate with other kitchen and front-of-house staff.
o Ability to follow instructions accurately and consistently.
Other:
o High school diploma or equivalent preferred; a Diploma from a culinary school will be an advantage.
o Knowledge of food safety, preferred, and the ability to follow all sanitation procedures.
o Flexibility to work evenings, weekends, and holidays.
o Reliable transportation, required.