Line Cutter

As a Line Cutter, the incumbent will be assisting the Executive Chef in managing he day-to-day operations of the kitchen. A Line Cutter will also be expected to supervise and train those junior to him/her.

A Line Cutter acts as an important support for the Executive Chef as the direct assistant and second-in-command. When necessary, the Line Cutter will substitute the Head Chef when he/she is off duty.

Maintaining the kitchen’s inventory is one of the incumbent’s priorities – monitoring the amount of stocks available while ensuring protocols of inventory usage by other chefs are followed accordingly.

The Line Cutter is accountable for the ongoing raining of all junior staff and should be able to effectively communicate and discipline all members of the team.

The incumbent also has to ensure consistency of produce is being maintained and all plates leaving the kitchen are in line with the restaurant’s standards.

• Leadership & People Management
• Lead and train all junior chefs to maintain required restaurant standards
• Human Resource Development
• Ensure proper training and orientation of all junior cooks
• Ensure all cooks have a valid food hygiene certificate
• Kitchen Operational Duties
• Assist the Executive Chef
• Conducting line checks
• Overseeing the timely rotation of all food product
• Maintaining proper records of inventory
• Operational Excellence
• Maintain all food standards of dishes leaving the kitchen
• Risk Management
• Ensure all chefs of the team are in line with the restaurant’s risk aversion program
• Other Roles and Responsibilities
• Any other duties, roles and responsibilities that may be assigned from time to time by the Executive Chef