Line Cook

Reports to: Sous Chef / Head Chef / Kitchen Supervisor
Position Overview:
The Line Cook 1 is responsible for the timely preparation and plating of meals in their assigned kitchen station, following client-approved menus and food safety standards. The role requires discipline, speed, and consistency in delivering high-quality food while maintaining cleanliness and efficiency under pressure.

Responsibilities

This position description is subject to change at any time as needed to meet the requirements of the program or company.

• Set up and stock designated cooking stations with all necessary supplies (e.g., vegetables, sauces, garnishes).

• Prepare food items according to standard recipes and portion control guidelines.

• Cook menu items in cooperation with the rest of the kitchen staff, ensuring timeliness and quality.

• Operate standard kitchen equipment such as grills, fryers, ovens, steamers, and slicers.

• Maintain cleanliness and organization of the station during and after shifts.

• Monitor food stock and alert supervisors to low levels, spoilage, or equipment malfunctions.

• Follow all sanitation guidelines and food safety protocols (e.g., temperature control, cross-contamination).

• Plate dishes with an eye for presentation, consistency, and client expectations.

• Assist with food prep for upcoming shifts and service periods.

• Label and date prepared foods for storage.

• Participate in kitchen cleaning routines, deep-clean schedules, and safety briefings.

• Work closely with chefs and kitchen leads to coordinate meal production during busy service times.

• Adapt to dietary restrictions or special requests (e.g., vegetarian, halal, gluten-free).

• Attend and contribute to kitchen staff meetings, training, and continuous improvement processes.

Qualifications

Minimum Qualifications:

Education/Certifications:

• KCSE certificate minimum.

• Certificate or diploma in Food Production, Culinary Arts, or Institutional Catering preferred.

• Valid Food Handlers Certificate is mandatory.

Experience:

• 13 years of experience in a busy commercial or institutional kitchen.

• Previous experience in a specific station (grill, sauté, cold kitchen, etc.) is an asset.

Skills:

• Strong knife skills and familiarity with kitchen tools and equipment.

• Ability to work quickly, cleanly, and efficiently under pressure.

• Good understanding of food safety, allergens, and hygiene practices.

• Team player with strong communication skills.

• Flexible and willing to take direction from senior kitchen staff.

Other Requirements:

• Physically fit and able to stand for long periods, lift kitchen stock (up to 20kg), and handle hot/cold conditions.

• Willingness to work shifts, weekends, and remote or high-demand client locations.

• Must maintain professionalism, punctuality, and high personal hygiene at all times.