Line cooks typically work under a sous chef where they are responsible to prepare and cook assigned food items with precision and accuracy. They are also expected to organize and clean the kitchen and work areas to ensure proper sanitizing and effecting hygiene.
Line cooks work in the hospitality industry; usually in hotels, cafeterias and restaurants. They may be expected to perform more than just preparing food and cleaning up as they sometimes work as substitutes for chefs but this of course depends on their individual level of training.
A line cook will need to possess some important skills if he wants to be successful in this job. Let us look at what these might be!
• Highly skilled in preparing, seasoning, and cooking an extensive range of foods, including soups, salads, entrees, and desserts
• Hands-on experience in garnishing, arranging, and serving food
• Demonstrated ability to check freshness of food and ingredients prior to cooking
• Substantial knowledge of food safety and handling procedures
• Well-versed in cleaning work areas, equipment, utensils, dishes, and silverware
• Able to work in a team environment and take direction
• Self-motivated and organized
• Exceptional problem solving abilities
• Committed to quality service and food and beverage knowledge
• Excellent ability to take direction
These are just some of the skills that are expected of a line cook. Since a line cook needs to work under the supervision of a sous chef, it is of utmost importance that he possesses some knowledge of the hospitality industry especially kitchen work. Since the physical demands of this job are great to say the least, it is important for a line cook to be physically agile as he may be required to work on his feet quite a lot.