A Line Cook is responsible for assisting the Executive Chef and other members of the Kitchen team in planning, preparation and production of all food items. The candidate should be able to anticipate guests’ needs and address them accordingly in order to provide guests with a delightful experience. 

The Line Cook will report directly to the Executive Chef.

Essential Functions

• Must be able to carry out the production of all dishes according to the prescribed recipes and specifications and ensure that the portion size and quality of the dishes conform to the MOHG standards
• Check and prepare the required mise-en-place
• Ensure the proper handling and storage of food, to keep spoilage at a minimum.
• Keep the kitchen area clean and hygienic
• Monitor refrigerators and kitchen equipment to ensure they are in working order
• Perform any other reasonable duty’s as required by the kitchen management
• Handles complaints/enquires promptly and effectively. Recommends and develop solutions to meet our guests changings needs
• Organize and plan work
• Attend and complete required trainings