Line Cooks at Franchise Management International

About the Role

• This role supports the efficient operation of the kitchen by ensuring timely meal preparation, maintaining a clean and organized workstation, and collaborating effectively with the team to deliver consistent, high-quality food service.
• The Line Cook must demonstrate strong culinary skills, attention to detail, and the ability to work efficiently in a fast-paced environment while adhering to hygiene, safety, and operational standards.
• This role includes: Stocking, cleaning, and organizing workstation with all necessary supplies, ingredients (chopping veggies, prepping sauces), and equipment.

Responsibilities

• Food Preparation: Cooking dishes to order, preparing ingredients (cutting, mixing, portioning), and garnishing plates according to recipes and standards.
• Execution: Operating grills, fryers, ovens, or other equipment, ensuring food comes out simultaneously, hot, and high-quality.
• Inventory Management:Planning, organizing, and controlling the procurement, storage, and movement of goods. Ensuring the right quantities are available at the right time. Minimising costs and avoiding stockouts or excess inventory.
• Hygiene & Safety: Complying with all health, sanitation, and food safety regulations; cleaning surfaces and storing food properly.
• Teamwork: Communicating effectively with other cooks, servers, and management; assisting others as needed.
• End-of-Shift Duties: Cleaning stations, properly storing leftovers, and restocking for the next shift.

Requirements

• Interested candidates should possess an SSCE qualification with 2 years experience.
• Qualified candidates must know various cooking methods.
• Strong time management, organization, and attention to detail.
• Ability to work under pressure in a fast-paced environment.
• Excellent physical stamina (standing for long periods) and manual dexterity.
• Commitment to learning and personal development
• Commitment to cleanliness and food safety.