Line Cook

The Line Cook is responsible for preparing and cooking menu items according to standard recipes, portion sizes, and presentation requirements. The role involves operating commercial kitchen equipment, maintaining food quality and consistency, and ensuring proper hygiene, food safety, and cleanliness standards throughout kitchen operations. Requirements Responsibilities Prepare and cook menu items according to approved recipes, portion sizes, and presentation standards. Operate grills, fryers, ovens, stovetops, and other commercial kitchen equipment safely and efficiently. Ensure ingredients are prepared, stored, labeled, and rotated correctly. Maintain consistent food quality, taste, temperature, and presentation during service. Keep assigned workstations, utensils, equipment, and surrounding kitchen areas clean and organized. Follow food safety, hygiene, HACCP, and kitchen safety procedures at all times. Monitor stock levels at the assigned station and report shortages to the senior chef. Coordinate with other kitchen team members to ensure timely preparation and service of orders. Assist with receiving, storing, and organizing food supplies when required. Report equipment issues, food quality concerns, or operational problems to the supervisor or senior chef. Requirements Minimum 1–2 years of experience as a Line Cook or in a similar kitchen position, preferably in hotels or established restaurants. Experience in preparing and cooking menu items according to standard recipes and portion requirements. Hands-on experience with grills, fryers, ovens, stovetops, and other commercial kitchen equipment. Good knowledge of food handling, food storage, hygiene, and kitchen safety standards. Knowledge of HACCP and basic food safety procedures is preferred. Must be able to communicate effectively in English. Ability to work efficiently and maintain quality during busy service periods. Good teamwork, discipline, and attention to detail. Must have a valid Qatar ID. Must have a valid Food Handler Certificate.