Line Cook II, Gigi Rigolatto
Core
Supports the Chef de Partie in daily kitchen operations, preparing meats, fish, fowl, sauces, stocks, and menu items to strict quality and safety standards.
Role type
Line Cook II (kitchen production)
Builds
Prepared food items for hotel dining service
Domain
Hospitality / Fine Dining
Required skills
Food preparation, recipe adherence, portion control, inventory management, food safety compliance, equipment operation, basic math for scaling
Preferred skills
Guidance to junior staff, waste minimization, adaptability to operational needs
Technologies
Kitchen equipment, refrigeration units, cleaning products
Responsibilities
Prepare food items according to standard recipes and guest orders, inspect and select high-quality ingredients, maintain portion control and presentation standards, monitor storage and FIFO rotation, ensure compliance with health regulations, operate kitchen equipment safely, assist with stock control and waste minimization, provide support to junior staff
Seniority
Mid-level, hands-on IC
