Line Cook

Description

Essential Duties and Responsibilities include the following;
 Reads menu to estimate food requirements and procures food from storage.
 Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, sauces and casseroles.
 Bakes, roasts, broils and steams meats, fish, vegetables and other foods.
 Adds seasoning to foods during mixing or cooking.
 Observes and tests foods being cooked by tasting, smelling and piercing with fork to determine that it is cooked.
 Carves meats, portions food on serving plates, adds gravies and sauces and garnishes servings to fill orders.
 Prepares food to members’ satisfaction as perfectly as quickly as possible.
 Sets up work station to ensure freshness and quality.
 Assists in other kitchen duties as necessary for success of the operation.
 Breaks down and cleans work station at the end of service.
 Ensures that kitchen is clean before leaving.
 Communicates with members, co-workers, management and the general public in a courteous and professional manner.
 Conforms with and abides by all regulations, policies, work procedures and instructions.
 Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
 Performs other duties as assigned by the Executive Sous Chef.

Qualifications