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Line Cook

3 months ago

Hollywood, Florida, United States OCEAN GRILL BAR Full time
Descripción del Trabajo

Oportunidad Laboral de Cocinero(a) de Línea en OCEAN GRILL & BAR.

En esta posición, tendrás la responsabilidad de contribuir al funcionamiento eficiente de la cocina y asegurar la calidad y consistencia de los platos que se sirven a los clientes.


Responsabilidades Principales:
  • Preparación de Alimentos: encargado(a) de preparar los ingredientes necesarios para los platos del menú, siguiendo las recetas y estándares del restaurante. Esto incluye tareas como cortar, picar, marinar, sazonar y demás actividades de preparación requeridas.
  • Cocción de Alimentos: sigue las especificaciones establecidas por el chef o el menú del restaurante para cocinar los platos. Debe controlar temperaturas, tiempos de cocción y presentación para garantizar un servicio correcto.
  • Coordinación en Equipo: colabora con otros miembros del equipo, como el chef, ayudantes de cocina y lavaplatos, durante los servicios de comida para una operación fluida.
  • Mantenimiento de Limpieza: mantener la estación de trabajo ordenada y cumplir con los estándares de higiene y seguridad alimentaria.
  • Control de Inventario: llevar registro de los ingredientes y notificar al chef cuando sea necesario reabastecerse.
  • Cumplimiento de Estándares de Calidad: asegurar frescura, cocción adecuada y presentación atractiva en cada plato.
  • Procedimientos de Seguridad: seguir las normas de seguridad en la cocina para prevenir accidentes y lesiones.
  • Flexibilidad y Trabajo bajo Presión: capaz de trabajar eficientemente en momentos de alta demanda manteniendo la calidad.

Competencias Requeridas: Habilidades culinarias, Conocimiento de seguridad alimentaria, Organización y gestión del tiempo, Capacidad para trabajar en equipo, Adaptabilidad, Atención al detalle, Capacidad para trabajar bajo presión, Pasión por la gastronomía.
Educación y Conocimientos Especiales: Conocimientos culinarios básicos, Conocimiento de ingredientes, Seguridad alimentaria, Recetas del menú, Equipos de cocina, Técnicas de cocción, Dietas y restricciones alimentarias, Estacionalidad de ingredientes, Presentación de platos.