Line Cook

at  LAYLAK lebanese cuisine

Reporting to the Chef de Cuisine, the LINE COOK is responsible for safely preparing dishes required for a full-service restaurant. The ideal candidate must have previous kitchen experience, and be motivated by a desire to progress in a dynamic, fast-paced, and challenging environment.

SKILLS AND QUALIFICATIONS:

• Minimum 1-2 years related experience as a line cook
• Food Handling and Health & Safety training, is a must
• Skilled in various cooking methods; grilling, frying, sautéing
• Proficient in other culinary skills such as chopping, preparing mise en place, etc.
• Strong knife skills and workable knowledge of kitchen equipment
• Solid understanding of standard measurements and portions
• Energetic with a passion for food and a positive outlook
• Able to follow oral and written instructions
• Must exhibit a high degree of professionalism; (i.e. punctuality, dedication, well-groomed, mannerly)
• Excellent team player; camaraderie with all team members, BOH and FOH
• Must have physical stamina to lift moderate amounts of weight
• Ability to stand for long periods of time
• Ability to work weekends, holidays, mornings and nights
• Must have legal documents to work in Canada
  Job Types: Full-time, Part-time
  Pay: $20.00-$23.00 per hour
  Expected hours: 20 – 40 per week

Additional pay:

• Tips

Benefits:

• Discounted or free food

Schedule:

• 8 hour shift
• Day shift
• Evening shift
• Holidays
• Morning shift
• Night shift
• Weekends as needed

Ability to commute/relocate:

• Toronto, ON: reliably commute or plan to relocate before starting work (required)

Experience:

• Cooking: 2 years (required)

Work Location: In perso

• Responsible for preparing food for service in a premium restaurant
• Prep (chopping, peeling, cutting) and stock cooking station with all the necessary ingredients and equipment
• Execute dishes with accuracy, speed, and detail; adhering to the recipes provided by the Chef de Cuisine; emphasis on presentation and garnishing
• Ascertain the quality and freshens of products
• Monitor stock and log shortages as required
• Keep a clean work station, including equipment and utensils; understand and abide by Health & Safety standards and Food Safe requirements