Job Description

A. Food Preparation & Production

Prepare ingredients according to standardized recipes (cutting, portioning, marinating, etc.). Cook dishes in assigned station (grill, saute, fry, salad, dessert, etc.). Ensure consistency in taste, presentation, cooking temperature, and portion control. Follow daily prep lists and complete all mise en place on time. Prepare sauces, bases, toppings, and garnishes assigned for the shift. Maintain freshness and rotation using

FIFO

.

B. Cooking & Execution

Cook menu items according to order tickets and chef instructions. Ensure accuracy: no missing items, no wrong cooking levels, no delays. Plate dishes beautifully and consistently following plating guidelines. Ensure fast ticket times and avoid bottlenecks during rush hours. Taste and check quality before plates leave the station.

C. Station Management

Set up workstation before service with all needed tools, ingredients, and backups. Maintain complete station cleanliness and organization at all times. Refill ingredients and prepare backups during service without delays. Close down station at end of shift: cleaning, labeling, storing, and sanitizing.

D. Food Safety & Hygiene

Follow HACCP standards and Dubai Municipality regulations. Ensure proper storage temperatures for hot and cold food. Label all food items with date and time. Maintain strict personal hygiene, clean uniform, and grooming standards. Avoid cross-contamination and follow allergen protocol.

E. Inventory & Coordination

Inform chefs about low-stock items before they run out. Assist in receiving, checking quality, and storing deliveries. Follow portion control to avoid food waste. Work as a team with other line cooks and communicate clearly during service.

F. Equipment Operation

Operate grills, ovens, fryers, salamanders, blenders, knives, and other kitchen tools safely. Keep equipment clean and report any malfunction immediately. Follow correct oil usage, temperature control, and cleaning procedures.

G. Continuous Improvement

Learn new dishes, techniques, and menu updates. Participate in tastings and staff kitchen training. Suggest improvements for efficiency, presentation, or flavor.

6. Job RequirementsA. Education & Experience

Minimum

1-3 years

experience in a busy restaurant kitchen. Experience in Middle Eastern, fusion, or modern cuisine is a plus. Basic culinary education preferred but not mandatory if skills are strong.

B. Skills & Competencies

Strong knife skills and cooking fundamentals (grilling, sauteing, frying, etc.). Ability to work fast under pressure while keeping high quality. Excellent understanding of hygiene standards. Ability to follow recipes, portion sizes, and plating standards. Good communication with chefs and teammates. Strong sense of timing and food coordination.

C. Personal Qualities

Professional attitude, passion for cooking, and willingness to learn. Positive mindset, discipline, and strong work ethic. Able to handle stress and maintain calm, clean work habits. Team player with respect for colleagues and managers.

D. Physical Requirements

Ability to stand for long hours. Ability to lift up to 20-25 kg if needed. Safe handling of hot pots, oil, and equipment.

7. Working Conditions

Fast-paced kitchen with heat, noise, and high service pressure. Shift-based work including weekends and holidays. Strict compliance with grooming and safety standards.

8. Performance Indicators (KPIs)

Food quality, taste, and consistency. Ticket time and speed of execution. Station cleanliness and preparation quality. Zero complaints about food errors or wrong temperatures. Wastage control and portion accuracy. Teamwork and communication with kitchen staff. Attendance and punctuality.
Job Type: Part-time

Pay: AED3,000.00 - AED3,500.00 per month

Expected hours: 70 per week

Application Question(s):

Will you join immediately?
Experience:

* Line cook: 3 years (Preferred)