Line Cook

Requirements

• 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.